Winemaking on Sicily dates back as far as the Ancient Greeks, and vines have thrived in the island’s heat ever since. The most important red grape variety is Nero d’Avola, though many others are cultivated including Frappato and Syrah/Shiraz, with Grillo frequently used for whites with a crisp, savoury character. Sicily is also famous for Marsala, a sweet fortified wine with many uses in cooking.
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