Sicily (Sicilia, in Italian) is the largest island in the Mediterranean and Italy's southernmost region, surrounded by smaller islands including the astonishing Aeolian Islands, Pantelleria or the Aegadian Islands.

Blessed with consistently bright sunshine and reliably moderate rainfall, Sicily's climate is perfectly suited to the production of wine. For more than 2500 years Sicily has been a significant centre of Mediterranean viniculture, although the reputation and style of its wines has changed significantly over time, from being famous for it Passito di Pantelleria (zibibbo grapes) to the Marsala up to the recent Volcanic wines of Mount Etna.

Ironically, the same happened for other Italian regions, the ideal climate, the effortlessness of growing grapes, has also been the reason of the ruin of the Sicilian wine brand, with the region big cooperatives interested in quantity over quality. Only in the last decade there has been a change of attitude with plenty more small and independent producers starting to bottle great wines.

Sicily has proved an ideal place not only for native grapes, from Nero d’Avola to Cataratto to Grillo and Inzolia but also international variety. In the last twenty years there has been a trend in planting and bottling international variety, from Syrah to Chardonnay to Merlot.