Wine from Sicily

There are more vineyards in the region of Sicily than any other in wine region in Italy; it ties with Apulia as the largest wine producer in the country. Surprisingly, Sicilians drink less wine per capita than other Italians. Sicily is renowned all over the world for world-famous desert wines such as Marsala.

The viticultural area in Sicily is larger than Tuscany, Veneto, or Piedmont and produces hearty wines that are used to fortify the weaker reds and whites in northern Italy. The heart of the region lies between Marsala and Salemi, with the viticultural region extending from the suburbs of Marsala south-eastward toward Menfi, with ancient Greek sites of Selinunte and Segesta framing the region.

The climate in Sicily is similar to Australia and California, with rich soil and arid and hot conditions. Located in the Sun Belt, the climate is manipulated by the Mediterranean Sea, and the African winds.  

The Greeks are credited with introducing viticulture to Sicily in 600 BC, and brought several grape varieties during colonization, but the Phoenicians raised grapes as well bringing several varieties to the flat coastal areas. There is also evidence that the Elmi, Sicily’s native peoples, raised indigenous grapes producing local wine.  

Sicily produces more wine annually than Australia, Hungary, and New Zealand combined.