Sicily

Sicily has more vineyards than any of the other Italian regions competing with Apulia for first place as the largest wine producer. Yet, Sicilians consume less wine per capita than any other Italian. Many grapes are made into raisins, used in local cooking, and Sicilian grapes also play a large role in creating dessert wines, which require a higher concentration of grapes and are consumed in smaller quantities. In fact, in the world of international wine, Sicily is renowned for the many outstanding dessert wines, such as the world-famous Marsala. Though dessert wines account for about 90% of the total DOC production, we shouldn’t disregard the several good reds and whites that are produced all over the island by both large producers such as the Conte di Salaparuta, which makes the well-known Corvo, Regaleali and Rapitalà, and the smaller estates such as Donnafugata, Consorzio Agrario Provinciale di Trapani, and Fontanarossa among others. If you happen to travel to the island around November 11, the day dedicated by the catholic church to Saint Martin, look for signs announcing the local Festa del Vino or “Festival of the Wine”. It is believed that on this date the new wine is ready for consumption, hence the saying: Il giorno di San Martino il mosto diventa vino or “On Saint Martin’s Day the grape juice becomes wine”.