Sizilianischen Wein

Sicily is an ancient wine-growing region with a long history of wine production , which began four thousand years ago. Wet, hot climate of the island, extraordinary fertile soils of volcanic origin, refreshing winds blowing at harvest from the Mediterranean sea – all this has become prerequisites for the emergence of winemaking in Sicily in the VII century BC.
Now Sicilian wine is experiencing rapid growth, Sicilian wines are among the most popular and appreciated.
The most popular local varieties are white variety Catarratto and red Nero d’Avola . Nero d’Avola is made ​​of “ indigenous “ red grapes , making wines with deep color and rich fruity flavor. His character is dependent on the location of the vineyards . Nero d’Avola can be one kind or mixed with syrah, merlot or cabernet sauvignon. One of the oldest on the island of white varieties, Catarratto, covers almost a third of all the vineyards and is the basis for the production of Marsala.
The western part of Sicily is dominated by white grape varieties , and the eastern by the red.
For example, in the province of Trapani and Palermo is produced white wines from grapes Catarratto, Inzolia, Grillo, Chardonnay, SauvignonThe most famous wine is Marsala DOC, sweet fortified wine, which is called the Sicilian sun. Also in Trapani is made the famous Moscato di Pantelleria: passito , fortified , sparkling , sweet, white varieties of Moscato ( Dzibibbo)Red and rose wines are made ​​from varieties Nero d’Avola , Cabernet Sauvignon , Merlot and Syrah.
In Catania and di Caltanisseta are produced famous wine Vittoria DOC of Nero d’Avola, Frappato, Ansonika.
In Syracuse and Ragusa they produce the famous Nero d’Avola, Frappato, Pignatelli, as well as white muscato wine ( moscato bianco), which are both quiet, fortified and sparkling wines, as well as passito. In Messina there are red varieties of Nerello mascalese, Nocera, Nerello Cappuccio.
On the Eolian islands are produced white wines, passito and fortified ones. The most favorite wine of locals and tourists is Malvasia di Lipari.
Zibibbo is the famous variety, assimilated Muscato of Alexandria, on the island of Pantelleria, it makes some of the best sweet muscadine wines of Italy – Passito di Pantelleria. Passito di Pantelleria has highly concentrated and full-bodied taste. The grapes are harvested in August, and then dried in the sun until the state of raisins. The resulting juice is mixed with the fermenting wort from the usual grapes and aged before release in steel vats. Other white grapes : Grillo , Carricante , Damascene.
Red wine Cerasuolo di Vittoria DOC  is an ancient tradition, the balance between the power of Nero d’Avola and softness of Frappato. Typically, the wines have floral and fruity aromas, velvety and harmonious. The grapes for this wine are grown on limestone and clay and sandy soils in the province of Ragusa, Catania and Caltanisetta.
On the Etna grow on both white and red varieties. Etna DOC wine tastes differ due to the extraordinary richness of soil mineralogical wealth , high air temperature, abundance of sunshine and favorable swings in daily temperatures , as well as volcanic activity on Sicily. Due to a significant difference between day and night temperatures, acids accumulate in the berries that gives the freshness of Sicilian wines and bright fruitiness. Connoisseurs of tobacco and spicy notes combined with pleasant tannins will certainly appreciate Nerello mascalese, the star red grape variety from the slopes of Mount Etna, which gives elegance, delicacy and unique organoleptic qualities to the wines. You can also find local variety Carricante – this late white variety transfoms in wine that can develop over several years. The bouquet is dominated by tones of apples, blooming orange groves and anise. Wines Carricante have acidity, minerality and delicate flavors. This is the main variety used for white Etna DOC.

Sicily is the only region of Italy, where the grape harvest lasts 90 days from July (Trapani ) to November ( Etna ).

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