Sicily
Sicily
The southern Italian island of Sicily has a long history of making wine and boasts a tremendous output, from some 115,000 hectares of grapes grown across its diverse landscape. Much of the island's wine has for too long been devoted to listless whites made in vast quantities and shipped in bulk for blending. But, like most other volume-driven wine regions local winemakers are turning to a more quality-focused approach, combining modern and traditional techniques to make better wine. Sicily is the largest island in the Mediterranean and has a very diverse landscape, with the hot flatlands of the south giving way to lush vegetation and snow-capped mountains around the north-east. As historical producers, the styles of wines have changed significantly in Sicily over time. Once known for sweet Muscats and dry, fortified Marsala, Sicily's wine of the moment is bold, spicy Nero d'Avola, brimming with blackberries and liquorice. Imported varieties, particularly Syrah, also do well in Sicily and are used to add spice and elegance to red blends.
