Sicily is the largest island in the Mediterranean Sea and has been making wine since 4000 BC. Its dry, warm climate, regular sunshine and moderate rainfall is well suited for winemaking.

Marsala is Sicily’s most famous wine - a fortified wine. But, Sicily also produces both red and white varietal wines.

There are three key red grapes in Sicily - Nero d’Avola, Frappato and Nerello Mascalese.

Nero d'Avola (also known as Calabrese) is the most widely planted red wine grape variety in Sicily. Its name comes from the town of Avola on Sicily’s southeast coast along with the fact that “nero” means "black" referring to the grape's dark color. Nero d'Avola has traditionally been used to add color and body to wines but has also become a popular varietal wine.

Cherry-colored, aromatic and low in tannins, Frappato wines are light bodied and somewhat like France’s Beaujolais wines. While winemakers do make single variety Frappato wines, it is most commonly blended with Nero d’Avola to soften and lighten it.

Nerello Mascalese grows mostly on the volcanic slopes of Mount Etna in Sicily. Its wines are fresh and fruity with herbaceous flavors, good minerality and earthy tones. This grape is also used in a variety of blends including Nero d'Avola.

The key white wine grapes of Sicily are Catarratto, Grillo and Inzolia.

Catarratto is the most widely planted grape in Sicily. Catarratto produces soft, dry wines and is a component of in the production of Marsala. Grillo and Inzolia are also used in the base blend for Marsala.

It should also be noted that Sicily’s winemakers are also making wines with Chardonnay, Sauvignon Blanc and Cabernet Sauvignon.