Sicily is the largest island in the Mediterranean, and also one of the most productive regions and certainly one of the patriots of Italian wine. In recent years, producers have focused more on quality than on quantity, achieving excellent results. In Sicily, the most cultivated white berry is the Catarratto, followed by the Grillo, the Inzolia, while with Black Berries we find the Black of Avola and the Frappato. Given the great size and varied aspect of the region we can divide Sicily into several areas: In the province of Trapani, which is the most productive area in the region, a dozen DOCs are concentrated, including the legendary Marsala. The bred vines are Inzolia, Grecanico, Damascus, Cricket, among those with white berry, and still Nero d'Avola, Perricone, Nerello Mascalese, Nerello Capuccio and Sirah those with Red berries. Between Palermo and Caltanissetta there are the denominations Sambuca di Sicilia, Santa Margherita del Belice, Contessa Entellina and Sclafani County. The bred vines are Chardonnay, Inzolia, Gràcia, Merlot, Sirah and Cabernet Sauvignon. Between Caltanissetta and Ragusa we find the only DOCG of Sicily, the Cerasuolo di Vittoria, obtained from grapes of Nero d'Avola and Frappato. A soft, enveloping red. On the slopes of Etna, where we find vineyards that reach a thousand meters high, white wines are produced based on Carricante and Catarratto, and red from Nerello Mascalese and in a small part Cappuccio. In the Siracusa area, in addition to the classic white and red wines, this province also offers wonderful dessert wines such as Moscato di Siracusa and Noto. To note the Eloro of Pachino, obtained from Nero d'Avola, it shows thick and full bodied. In the eastern part of Sicily there are two interesting DOCs; Lighthouse, a red grape from Nerello Mascalese and Cappuccio, and Mamertino, an historic DOC known in Roman times, whose wine is obtained from a blend of Nocera, Nero d'Avola and Nerello Mascalese. In the archipelago of Lipari, the delicious Lipari Malvasia is produced in sweet, passionate and liqueur versions, from the unmistakable scents of dried apricot. In Pantelleria, the island in the province of Trapani, the Zibibbo is cultivated in very low saplings. The zibibbo is vinified in the Moscato or Passita version.
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