Sicily island, the southernmost of Italy’s 2o regions and separated from the mainland by the Strait of Messina, is the country’s largest producer of wine, making about 260,000 hectoliters across its 242,000 hectares of vineyards (34% are certified organic). The region’s climate is generally characterized by hot and dry summers, and mild and wet winters, with the surrounding Mediterranean Sea offering a moderating breeze especially during the warmer months. The microclimates within Sicily’s coastal, hilly, and mountainous areas, and its volcanic and mineral-rich soil (due to the presence of Mount Etna), create the ideal conditions for making wines that are full of flavor, character, and complexity.
Sicily is known for its vast array of indigenous white and red varietals classified under 23 Denominazione di Origine Controllata (DOCs) and one Denominazione di Origine Controllata e Garantita (DOCG) situated throughout the island. Some of these include:
Catarratto
- White grape primarily cultivated within the Sicilia DOC and Marsala DOC
- Crisp and light-bodied, with refreshing acidity, and floral and citrus notes
- Used predominantly as a blend but can also be crafted as a single-varietal wine
- Used to make the fortified wine Marsala
Perricone
- Red grape primarily cultivated within the Sicilia DOC and the Cerasuolo di Vittoria DOCG
- Rich, full-bodied, and complex, with structured tannins, and dark berry, stone fruit, and herbaceous notes
- Adds structure and depth when used as a blend with Nero d’Avola and Frappato
- Good aging potential
Inzolia (Ansonica)
- White grape cultivated primarily in the Sicilia DOC and the Etna DOC
- Crisp, light-bodied, and aromatic, with balanced acidity and minerality, and citrus, orchard, and tropical fruit, and nutty and herbaceous notes.
- Crafted as a single-varietal wine, and adds freshness and balance when used in white wine blends and Marsala fortified wine
Frappato
- Red varietal cultivated primarily in the Sicilia DOC and the Cerasuolo di Vittoria DOCG
- Fresh, light-bodied, and aromatic, with vibrant acidity, and floral, mixed berry, and herbaceous notes
- Crafted as a single-varietal wine, and adds freshness and aromaticity when blended with fuller-bodied grapes like Nero d’Avola
Antonio Rallo, President of the Consorzio di Tutela dei Vini di Sicilia DOC and co-CEO at Donnafugata winery introduced six Sicilian wines crafted from native varietals at a media lunch organized by Flaminia Gubernari, of Colangelo & Partners, at Cafe Carmellini in New York City. The sparkling, pairs of whites, and trio of red wines were emblematic of the unique flavors of the region and paired seamlessly with the four-course lunch prepared by James Beard award-winning Chef Andrew Carmellini.
Alessandro di Camporeale – Metodo Classico Extra Brut 2020
- Grape Composition: 100% Catarrato (Lucido)
- Soil type: Harvested from clayey and loamy soil-dominant vineyards situated 430 meters above sea level (asl) on Contrada Mandranova hillside slopes in Camporeale
- Production: Fermented 15 days in stainless steel tanks at 14-15°C
- Aging: On the lees in bottle for 36 months
- Flavor profile: Fresh and balanced, with a lively and persistent effervescence, good structure, aromas of citrus fruit, ginger root, fresh herbs, and scented wood, and notes of white flowers, ripe lemons, papayas, almonds, and toast
Cantine Birgi – Kinisia Lucido Sicilia DOC 2024 (organic)
- Grape Composition: 100% Lucido
- Soil type: Sand, silt and clay-dominant soil
- Production: Fermented in stainless steel tanks
- Flavor Profile: Medium-bodied and balanced, with refreshing minerality and acidity, subtle salinity, aromas of white flowers, citrus fruit, and scented wood, and notes of ripe lemons, grapefruits, orange blossoms, and green apples
Feudo Arancio – Inzolia Sicilia DOC 2024
- Grape Composition: 100% Inzolia
- Soil composition: Sandy soil
- Production: Fermented in stainless steel tanks at 18°C for several days.
- Aging: On the lees for some months.
- Flavor Profile: Crisp, with balanced acidity and minerality, aromas of citrus and orchard fruit, fresh grass, and sweet spice, and notes of peaches, pears, apricots, fresh herbs, and almonds
The Lucido and Inzolia were perfect complements to a first course of endive salad topped with sweet crab and Meyer lemon mille-feuille, and a third course of black sea bass cooked in butter and red wine.
Donnafugata – Bell’Assai Frappato Sicilia DOC 2023
- Grape composition: 100% Frappato
- Soil composition: Sand and calcareous-dominant soil situated 120-240 meters (asl)
- Production: Fermented in stainless steel tanks, and macerated on the skins for approximately 8-9
- days at 24- 25°C
- Aging: Stainless steel tanks for 8+ months, and in bottle for another 8+ months
- Flavor profile: Fresh and balanced, with bright acidity, soft tannins, aromas of dark flower petals, and red berries, and notes of strawberries, raspberries, and cranberries
- Aging potential: 2-3 years
This Frappato paired well with a second course of duck tortellini with spring pea caramelle.
Valle dell’ Acate – Gaetana Iacono Vigna Biddine Frappato Sicilia DOC 2023
- Grape composition: 100% Frappato
- Soil composition: Silt and pebble-dominant soil
- Production: Fermented in stainless steel tanks
- Aging: Stainless steel tanks for 8 months and in bottle for 6+ months
- Flavor profile: Fresh and vivacious, with crisp acidity, medium-bodied tannins, aromas of red and dark berries, and notes of raspberries, blackberries. and dark stone fruit
This second Frappato tasting presented a fine complement to a baked Gran Sasso chicken.
Tenuta Regaleali – Guarnaccio Perricone Sicilia DOC 2022
- Grape composition: 100% Perricone
- Soil Composition: Clay and calcareous-dominant soil situated 480 meters asl
- Production: Fermented in stainless steel tanks and macerated on the skins for 13 days
- Aging: 225-liter second and third-use French oak barrels for approximately 12 months
- Flavor profile: Bright, textured, and medium-bodied, with balanced acidity and tannins, aromas of dark flowers and stone fruit, and zesty spices, and notes of cherries, plums, and pepper
- Aging potential: 5-10 years
This Perricone was ideal with an indulgent chocolate ganache tart.
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