Ancient archaeological finds testify that Sicily was one of the first Italian regions to learn the art of oenology. In the past we produced a lot of wine, especially blended, mostly used to give body to more attractive wines and sophisticated. In fact, until the 1950s, our cooperative cellars exported Sicilian wine to France and northern Italy to increase the alcohol content and balance the color of the most renowned wines. Only recently, in the history of Sicilian wine, have we witnessed the ever-growing interest of passionate producers courageously committed to innovating, transforming and improving the quality of our vineyards. And so they are trying their hand at growing new vines, experimenting with new techniques and modernizing the systems. The sun, the earth, the hills and the sea breeze did the rest, giving, as an extraordinary result, a variety of Sicilian wines with a first-rate role on the international scene.

The refined hospitality offered by the many wineries scattered across the island, together with access to the various cellars open to the public for tastings, give us the opportunity to appreciate the production of Sicilian DOC and DOCG wines including reds, whites, rosés , liqueur and sparkling wines, deriving from the cultivation of native vines; primarily Zibibbo, the oldest, imported by the Phoenicians to Pantelleria, Nero d'Avola, Nerello Mascalese, Nerello Cappuccio, Carricante, Catarratto, Grillo, Frappato, Perricone and Inzolia. Viticulture in Sicily 80% is concentrated in the provinces of Trapani, Agrigento and Palermo. The province of Trapani represents over 50% of that of the entire region. The only DOCG (Controlled and Guaranteed Designation of Origin) is Cerasuolo di Vittoria, produced in the Ragusa area, with the Nero D'Avola and Frappato wines. Nero d'Avola, a Sicilian symbol: from the South East of Sicily, between Ragusa and Syracuse, it then spread everywhere, often with mixed results, comparing itself with the phenomenon of international vines and establishing itself as a Sicilian wine symbol. In the provinces of Trapani and Palermo, the three DOC (Controlled Designation of Origin) wines Alcamo, Marsala and Contessa Entellina are produced. Marsala, one of the best-known fortified wines and the first DOC wine in Italian wine history, is produced throughout the province of Trapani, with the exception of the municipalities of Pantelleria, Alcamo and Favignana, which already have their own native wines. We also mention Favinia le Sciabiche, an ancient wine, characteristic of the island of Favignana, which has returned to the table after more than a century by courageous winemakers proud of their land kissed by the sun and winds. Last but not least, the Sicilia DOC designation of origin, established in 2011, which is one of the most important DOCs in the entire region. In the areas of Menfi, Agrigento and Licata there are several wineries that produce many interesting wines, located in the territory between the DOC Santa Margherita di Belice, Sambuca di Sicilia and Menfi. Cellars that use, in addition to native vines, other international ones in winemaking, such as Chardonnay, Cabernet Sauvignon, Merlot and Syrah. In the province of Caltanissetta, in the territory of the municipalities of Butera, Riesi and Mazzarino there is the DOC Riesi, with the production of white, red, rosé but also sparkling and late harvest wines. The wines produced from the Etna vines are also highly sought after: the climatic conditions created by the volcano and the winds coming from the Ionian Sea give character and vitality. One of the most popular taste paths on the island is right inside the province of Catania and goes from Fiumefreddo to Randazzo passing through Piedimonte Etneo, where the Vine Museum is located, and Castiglione di Sicilia. The wines of the Etna hills D.O.P. they represent excellent wines that speak of the uniqueness of a territory in whose bowels lava flows and boils and which is home to vines. The protagonists of this dream wine tourism itinerary will be red, rosé and sparkling wines produced by Nerello Mascalese and Cappuccio, white wines created with Carricante and Catarratto, Inzolia, Grecanico. It is also necessary to mention the Messina area with three DOCs: Faro, Mamertino and the very famous Malvasia delle Lipari. Lipari, the largest island of the Aeolian archipelago, gave its name to this wine with a golden yellow color and a pleasantly aromatic smell. The wine production of Val di Noto is also worth tasting. Here, and throughout the province of Syracuse, we try Moscato di Noto, a white Moscato, and Nero d'Avola, a well-known red. Among Passiti, Moscati and Malvasie, Nerello mascalese, Zibibbo, Inzolia, and others, Sicily manages to make even the most demanding palates fall in love. For enthusiasts, therefore, great emotions to discover! We go in search of fine wines to taste together with the traditional flavors of Sicilian gastronomy, choosing itineraries along the twelve wine roads that cross Sicily, from the sea towards the hills and around the volcano. Here they are in detail: the wine road of the province of Messina, the Etna wine road, the Cerasuolo di Vittoria wine road, the Nisseni Castles wine road, the Terre Sicane wine road, the wine road Alcamo DOC, the Erice Doc wine route, the wine route on the Targa Florio route, the Val di Mazara wine route, the Val di Noto wine route, the Marsala Terre d'Ovest wine route, the of Monreale Doc wine.