Vine and wine are widespread throughout the Sicilian territory and the island's ampelographic heritage is quite interesting. Many of the native grapes of the island have been re-evaluated after having concretely risked extinction and are today among the important grapes of Italy. In Sicily different varieties of international grapes are also cultivated, used in blends with local grapes. The most famous native black grape variety is Nero d'Avola whose wines are characterized by intense aromas and impressive structures. Among the white berried grapes the best known is lo Zibibbo (Muscat of Alexandria) with which the sweet wines of Pantelleria are produced. Among the most important native white berried grapes in Sicily are Carricante, Catarratto, Grecanico, Grillo, Inzolia, Malvasia di Lipari and Moscato Bianco. Among the black berried grapes we have Frappato, Nerello Cappuccio and Mascalese, Perricone or Pignatello.
Among the most important Sicilian wines, a special place certainly belongs to Marsala which, today, having abandoned the unjust image that saw it solely relegated to use in the kitchen, presents itself as a great wine, capable of extraordinary longevity. It is a fortified, fortified wine, produced with Grillo grapes, Inzolia, Catarratto and Damaschino.
The sweet wines of Pantelleria and Lipari are certainly the most famous, today considered among the best in Italy. Moscato and Passito di Pantelleria are produced on the island of the same name, south of Sicily, with the Moscato d'Alessandria grape. The Passito it is a fragrant, sweet, persuasive and enchanting wine, an excellent match for aged cheeses and Sicilian pastries, especially those made with almonds. There Malvasia delle Lipari is a sweet wine produced in the Aeolian Islands (north of Sicily), especially on the island of Salina, from Malvasia di Lipari grapes with a small percentage of Corinto Nero. Malvasia delle Lipari is an elegant and complex wine, with a sweet and refined taste, suitable both in combination with aged cheeses and with the rich Sicilian pastries, but is also appreciated alone as a meditation wine.
Vine and wine are widespread throughout the Sicilian territory and the island's ampelographic heritage is quite interesting. Many of the native grapes of the island have been re-evaluated after having concretely risked extinction and are today among the important grapes of Italy. In Sicily different varieties of international grapes are also cultivated, used in blends with local grapes. The most famous native black grape variety is Nero d'Avola whose wines are characterized by intense aromas and impressive structures. Among the white berried grapes the best known is lo Zibibbo (Muscat of Alexandria) with which the sweet wines of Pantelleria are produced. Among the most important native white berried grapes in Sicily are Carricante, Catarratto, Grecanico, Grillo, Inzolia, Malvasia di Lipari and Moscato Bianco. Among the black berried grapes we have Frappato, Nerello Cappuccio and Mascalese, Perricone or Pignatello.
Among the most important Sicilian wines, a special place certainly belongs to Marsala which, today, having abandoned the unjust image that saw it solely relegated to use in the kitchen, presents itself as a great wine, capable of extraordinary longevity. It is a fortified, fortified wine, produced with Grillo grapes, Inzolia, Catarratto and Damaschino.
The sweet wines of Pantelleria and Lipari are certainly the most famous, today considered among the best in Italy. Moscato and Passito di Pantelleria are produced on the island of the same name, south of Sicily, with the Moscato d'Alessandria grape. The Passito it is a fragrant, sweet, persuasive and enchanting wine, an excellent match for aged cheeses and Sicilian pastries, especially those made with almonds. There Malvasia delle Lipari is a sweet wine produced in the Aeolian Islands (north of Sicily), especially on the island of Salina, from Malvasia di Lipari grapes with a small percentage of Corinto Nero. Malvasia delle Lipari is an elegant and complex wine, with a sweet and refined taste, suitable both in combination with aged cheeses and with the rich Sicilian pastries, but is also appreciated alone as a meditation wine.
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