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Sicily

Sicily, the largest island in the Mediterranean, is home to several microclimates that are ideal for growing vines. Wine has been produced here for centuries. In addition to international white grape varieties such as Chardonnay and Sauvignon Blanc, Sicily also grows more than a dozen native white grape varieties. Catarratto, Grillo and Inzolia are the main grape varieties widespread in Sicily, which producers use to create white wines known and appreciated all over the world. Discover our wide selection of fresh and unique Sicilian white wines for every occasion and every taste.

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Sicily

The best white wines of Sicily

Sicily boasts a multifaceted wine territory with characteristics that are unique to each province and area. This region boasts a wide range of native varieties, of both red and white grapes. In the province of Trapani, excellent white wines are produced in the DOC zone of Contessa Entellina and Salaparuta, often from international varieties such as Chardonnay. The most suitable area for mineral whites with volcanic character is the province of Catania, where Etna DOC (Denominazione di Origine Controllata) gives wines of great character. This is a real example of heroic viticulture, often on steep slopes, with sandy soils of volcanic origin. According to the production protocol, Etna Bianco requires a 60% minimum of Carricante, 40% maximum of Cataratto, plus a variable amount of up to 15% of other white grape varieties, including Trebbiano and Minnella. 

Major designations and areas of Sicilian white wine

Superiore version is also envisaged for Etna Bianco, produced exclusively in the municipality of Milo, where the lion’s share goes to Carricante, which must account for at least 80% of the blend. The production protocol provides both for ageing in stainless steel, which will give a wine with good varietal typing, and barrel ageing, to allow the richer, more complex characteristics of Carricante to be expressed to the full. Among the most important native varieties of Sicily is Grillo, for centuries cultivated mainly in the province of Marsala for the production of the liqueur wine of the same name, together with Inzolia and Catarratto. Today, Grillo is grown in many parts of Sicily for the production of highly aromatic dry whites, often as monovarietals. An interesting fact worth mentioning about this variety is that it is grown as bush vines, one of the oldest forms of farming in the world. 

Pairings to try

With a bright straw yellow hue, which becomes more golden with ageing, Etna Bianco stands out for its minerality and aromas of hawthorn, over a vibrant, tangy palate. Due to its great length, it should be paired with equally intense dishes, such as anchovies or pasta with sardines. A Contessa Entellina Chardonnay with its aromas of banana, white pepper, butter and summer flowers, over a firmly-structured, mineral palate, pairs best with strongly-flavoured dishes such as stewed stuffed squid, mussels au gratin or fish soup. A Salaparuta Bianco, with its hints of orange blossom and apricot, and an intense, well-rounded, rich palate with an almond finish, pairs well with medium-mature cheeses, perhaps with the addition of a drop of honey, or a rich aubergine parmigiana. 

More harmonious flavours and aromas

With a bright straw-coloured Grillo, displaying aromas of peaches, citrus fruits, wild greens and aromatic herbs, over a full-flavoured, generous palate, you can go for extra mature cheeses or white meats. Inzolia is a variety whose qualities are to be seen more in terms of structure than freshness, showing a nose and focused palate of yellow peach, citrus fruit and pear, with good length. What about pairings? Its versatility means that Inzolia can accompany the whole meal, pairing well with fish-based appetisers, pasta and rice dishes or vegetable main courses. Excellent with swordfish or bottarga: you decide! Whether you go for traditional recipes from inside or outside the region, Inzolia can be a splendid companion for a long evening.