- Sicilian Wine Overview -Located in southern Italy, Sicily is the largest island in the Mediterranean Sea. It is an autonomous Italian region that is made up of the main island (the one with the iconic triangular shape) plus 14 smaller surrounding islands: Ustica, Alicudi, Filicudi, Salina, Vulcano, Panarea, Stromboli, Lipari, Lampedusa, Linosa, Pantelleria, Marettimo, Favignana, and Levanzo. Because of its location, at the center of the Mediterranean Sea, Sicily has become the crossroads of history, a central figure in conquest and empires, and a melting pot for a dozen or more ethnic groups.
Grapevines are not originally from Sicily, but ever since the Phoenicians arrived (marking Sicily’s first ever foreign domination), the island has always been covered in vines.
Vineyards in Sicily
Many of the grapes considered to be native to the area were actually brought in by this seafaring people, the Phoenicians. However, it was during the period of Magna Grecia (the Greek domination, which came after the Phoenician one) that wine became popular in Sicily. In fact, according to Greek legend, it was the god, Dionysus who brought grapevines to Sicily.
In 2018 a team of speleologists, working in a group of caves located at the foothills of Monte Kronio, in the province of Agrigento, found some amphoras from 6,000 years ago (4000 BC) with residue of a substance that, with high probability, was a sort of wine.
Sicily’s dry, warm climate features regular sunshine and moderate rainfall, which is simply perfect for wine production. Arid conditions reduce the chance of rot and mildew, especially in areas with coastal breezes. This makes Sicily a prime candidate for organic farming.
Sicily is, in general, extremely fertile and in addition to grapes, crops such as olives, citrus, and grains also grow very well.
SICILIAN LAND COVERED BY GRAPEVINES
65% - Hilly Land. This proportion is widespread all over the island.
30% - Flat Land. Mostly located in the coastal zone.
5% - Mountainous Land. Mostly represented by the Volcano, Mt. Etna.
SICILIAN SOIL TYPES
In terms of soil, Sicily is characterized by the presence of Mount Etna, the most friendly volcano in Europe. Etna’s eruptions have caused lava landscapes, whose properties are very suitable for the cultivation of Carricante, Nerello Mascalese and Cappuccio grapes. The soil that presents in the east side of the island is mostly a volcanic soil mix. However, volcanic soil is not exclusively present around Etna. In fact, we can find small volcanic tuffs (tufo, a type of rock made from volcanic ash) all around the main island, and in the smaller islands. This type of soil creates a sugary charge and a refined fragrance in the wine. This factor is essential for the production of all the dessert wines of Sicily, such as Malvasia Delle Lipari, Moscato di Noto, Moscato di Siracusa, and Passito di Pantelleria.
In western Sicily, various characteristics of the territory determine the formation of calcareous soils, suitable for the cultivation of the Nero d'Avola grape and clay soils, which tend to give the wines a greater intensity of color.
SICILIAN CLIMATE
In Sicily, generally speaking, we can find two types of climates:
in the hilly areas and along the coast there is a Mediterranean climate with mild, slightly rainy winters and hot, often humid, and windy summers.
in the mountains and inland areas there is a continental climate, cold and harsh, especially in the mountain hills of Etna and the Madonie Mountains, which determines strong daily and seasonal temperature variations.
The climatic diversity, however, brings benefits to the physiological maturity process of the grapes, from which wines of different qualities are obtained: from fresh and fragrant white wines to more structured and elegant red wines.
Due to the torrid sun of summer, emergency irrigation is necessary and allowed in Sicily (while it is prohibited in other Italian regions, except in special situations).
Irrigation is an agricultural practice that, in very hot and dry years, contributes to improving the quality of the grapes, supporting the metabolism of the vines, and guaranteeing the vineyard indispensable nourishment.
The use of this solution is also justified by the very low rate of yearly rainfall, especially during the end of spring and summer.
WINE PRODUCTION IN SICILY
IGT Wines: 2552 HL/1000 - DOC,DOCG Wines: 1595 HL/1000 - Table Wine: 840 HL/1000.
THE IGT WINES OF SICILY
IGT (or IGP after the recent modification approved by the European Union) means Indicazione Geografica Tipica (Specific Geographic Indication). It is one of four wine classifications recognized by the Italian government. To be labeled as IGT, a certain wine needs to be produced with grapes sourced from vineyards located inside a defined area, whose borders are designated by the appellation regulatory act (disciplinare di produzione).
Sicily has seven IGT appellations, but the most important are the following three:
IGT TERRE SICILIANE (the largest, contains vineyards all over Sicily);
IGT SALINA (Salina is part of the Aeolian Islands, in the Tyrrhenian Sea);
IGT VALLE DEL BELICE (In the province of Trapani, southwest).
THE DOC AND DOCG WINES OF SICILY
DOC stands for Denominazione di Origine Controllata (Protected or Controlled Designation of Origin).
The DOC designation for wine was introduced in the early 1960s. There are 23 DOC appellation in Sicily today. The most important are DOC Sicilia, DOC Etna, DOC Vittoria, DOC Monreale, DOC Malvasia Delle Lipari, Doc Faro, and Mamertino.
DOCG stands for Denominazione di Origine Controllata e Garantita (Protected and Guaranteed Designation of Origin). The DOCG wine designation was created in 1980. The regulations are more restrictive and in Sicily we have only one appellation, DOCG Cerasuolo di Vittoria.
PRINCIPAL INDIGENOUS GRAPE VARIETIES
White grapes:
Red grapes:
Nero d”Avola or Calabrese
Frappato
Perricone
Nerello Cappuccio
Nerello Mascalese
Alicante or Grénache
Nocera
Catarratto or Lucido
Ansonica or Inzolia
Grillo
Zibibbo or Moscato d’Alessandria
Carricante
Grecanico or Dorato
Minnella
Damaschino
ORGANIC WINE PRODUCTION IN SICILY
Sicily is an important region for organic wine production, and this is because of its very favorable climate. In 2015, 30% of the entire Sicilian production was certified organic.
However, it's important to mention that Sicilian agriculture has a conservative approach; in fact, Sicilians are very loyal to their traditional agriculture methods and even if some vineyards are not certified organic, quite often they follow sustainable/organic practices, such the use of sulfur which is widely present in the island. Sulfur is a natural fungicide that reduces the mildew commonly found on fruit plants.
Sicilian Sustainability is also a very important part of the island’s agriculture. Since 2018, many Italian companies have commented to a set of sustainability standards in vine cultivation known as “SOStain.” This programs requires participating companies to commit to at least 10 standards that support the environment and biodiversity. SOStain was spearheaded by the Ministry of Agriculture and Forestry Department and was recognized and approved by the Minister of the Environment and Sea in Italy. Sicily is a huge supporter and participant of this program.