Sicily is recognised today as being one of the world’s most exciting wine-producing regions, with wine lovers and tourists flocking to sample its myriad wines and enjoy the island’s cultural riches, scenery and delicious food.
The once-obscure Nerello Mascalese, star grape of the rediscovery of Mount Etna as a winemaking presence, is drawing comparisons with Burgundy and Barolo.
Native Nero d’Avola and indigenous whites – including Carricante, Catarratto, Grillo and Zibibbo – now appear regularly on international wine lists.
There are organic and biodynamic wineries to discover, while many estates offer holiday accommodation.
Scroll down to see tasting notes and scores for Carla Capalbo’s top 10 Sicilian wines
It wasn’t always thus. Sicily’s wine history stretches back millennia, to the Phoeniciansand the Greeks, but its transformation to a modern wine culture was slow, albeit with a burst in the late 19th century. It has accelerated in the past 25-30 years thanks to a handful of pioneering estates.