The wine production area of Sicily includes, besides the island itself (the largest in the Mediterranean) also the Aeolian Islands and Pantelleria. The vineyard area is among the most important in Italy, about 107,000 hectares (about twice the size of a region like Emila-Romagna or Tuscany and about 15% more than Apulia). Sicily is hilly for about 60%, mountainous for 25% and flat for the remaining 15%.
Viticulture in Sicily, for many years aimed at obtaining bulk wines (high alcoholic level and large quantities) has made remarkable progress in recent years, achieving remarkable results in the oenological field.
Sicily is rich in history, art and culture, but it is also a region with deep and ancient wine traditions. Besides enchanting the visitor with its countless natural beauties and fragrances, the region also impresses for the variety of dishes and the charm of its wines. Sicily is the cradle of wines with a long history like the Marsala, but also fragrant dessert wines such as Passito di Pantelleria and Malvasia delle Lipari, not to mention the Moscato di Noto and Siracusa, some full-bodied red wines and interesting white wines. These and many other wines are the authors of the enological renaissance of Sicily and have made famous the grapes with which they are produced, such as Grillo, Catarratto, Inzolia, Zibibbo, Malvasia and Nero d’Avola.