Like all Italians, Sicilians are proud of all home-grown culinary delights. With wines, it is no different. For instance, they embrace their authentic blue grapes, such as nerello mascalese and nero d'avola. This time: red wine from Sicily. - TEXT EVELIJN VAN HEUVEN | IMAGE EDITORS
Before we dive deeper into Sicilian reds, a quick word about Sicilian wine in general. After thousands of years of wine-making - because, on the island already started around 4000 BC - it was Marsala that really put Sicily on the map as one of the first wines. Marsala? As early as the late 18th century, this fortified wine managed to conquer the British market and litres and litres were produced. After a time of glory, this market collapsed. Marsala is now seen sporadically on the shelves. Fortunately, these days the island has a lot of other goodies to offer. In fact, Sicily has become Italy's largest wine region. In recent decades, Sicilian winemakers have made a lot of strides. And even though quite a few international grapes are quietly making their appearance, the Sicilians are not losing sight of their own, local grapes. Indeed, a new group of winemakers has emerged who really want to get back to the island's roots, with an eye for quality and sustainability.
A pleasant breeze
How feasible is the ambition of this kind of winemaker in Sicily? In any case, the environmental conditions there are good. The climate is dry, there is more than enough sunshine and some rainfall from time to time.
(…)
Want to read more about red wine from Sicily? Then order here The latest WINELIFE Magazine issue 76.
Don't want to miss a single edition? Subscribe then subscribe to WINELIFE Magazine now!
Want to stay up to date with the best articles? Follow WINELIFE magazine on Instagram, Facebook and sign up for our fortnightly newsletter.
English (UK) 
Nederlands 
Deutsch