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cabernet sauvignon grape Cabernet Sauvignon
 The globally renowned grape, Cabernet Sauvignon, is produced
 throughout the island, and offered in both blends and pure forms. The
 Cabernet Sauvignon grape is particularly well suited to the warm
 Sicilian climate, and produces a remarkably rich, full-bodied wine.

frappato di vittoria grape Frappato di Vittoria
 This wine most likely has its origins in the Ragusa province of Sicily,
 where it is believed to have been cultivated up to three hundred years
 ago. Frappato is usually produced in its pure form, and presents as a
 light, refreshing wine, with a full bouquet, low tannin content, and
 notable acidity. It is also often a component of the popular Cerasuolo
 di Vittoria DOC blends of the same region.

grenache nero grape Grenache Nero (Alicante)
 Alicante, the eponymous grape from the Spanish region of the same
 name, is grown as Grenache along the higher altitudes of Sicily,
 particularly in the territory of Mount Etna.

merlot grape Merlot
 The Sicilian variety of this popular grape is spicy and robust, with a
 high tannin content, as well as an intense ruby color. It is produced
 both in its pure form, as well as part of varietals.

nerello cappuccio grape Nerello Cappuccio
 Nerello Cappuccio, aka Nerello Mantellato, is a grape native to the
 Etna region of Sicily, and produces a spicy, medium-bodied wine with
 qualities very similar to the Cabernet Sauvignon. Though sometimes
 produced in its pure form, the Nerello Cappuccio is more often
 blended with the Nerello Mascalese in the production of DOC Etna

nerello mascalese grape Nerello Mascalese
 Pleasantly earthy and flowery, with hints of tobacco and notable tannin
 content, the Nerello Mascalese is the best known of the Nerello
 varieties and the most versatile. Often a major component of DOC
 Etna Rosso, the Nerello Mascalese also lends itself well as an addition
 to aged varietals, adding a spicy, lively element.

nero d'avola grape Nero d’Avola
 Arguably the most characteristic of Sicilian red grapes, the hearty Nero
 d’Avola variety is thought to have originated in the Syracuse/Ragusa
 territory in the southeastern part of the island. Over the years, however, it
 has spread throughout the entire region of Sicily. A smooth, deep, slightly
 peppery flavor gets better over time, without losing its inherent fruitiness.

nocera grape Nocera
 A sharp, high-tannin red from the Messina area, Nocera was once produced  in much higher volume than it is today. With an optimum acidity and warm,  intense aroma, the Nocera is currently appreciated mainly for its contribution  to the Faro DOC wine, together with the Nerello Mascalese and Cappuccio  varieties.

perricone grape Perricone
 Perricone is a less-cultivated red grape, also known as Pignatello, or
 Tuccarino, depending upon the area. Not very popular on an individual
 basis, this slightly bitter wine has strong tannins and is an important
 contributor to several DOC varietals from the western part of the
 island, including Contea di Sclafani, and Marsala Rubino.

petit verdot grape Petit Verdot
 A lesser-known red grape, the Petit Verdot has been garnering much
 favor in recent years as a blending grape for its strong aroma, color,
 and tannins.

syrah grape Syrah
 Often claimed to be the namesake of the Persian city, Schiraz (and possibly
 a clone or cousin to the grape known as Shiraz), Syrah was introduced to
 Sicilian viticulture only recently. Similar to Nero d’Avola in body and
 appearance, Syrah has a younger flavor, with a strong hint of berries.


carricante grape Carricante
 The Carricante grape, particular to the Etna region of Eastern Sicily,
 grows primarily in areas of higher elevation to the east and south of
 the volcano, at 950 to 1,050 meters above sea level. Somewhat
 contradictorily, this white grape is noted for both its high acidity
 content and a low pH level, contributing to a remarkable longevity.

catarratto grape Catarratto
 A principal grape indigenous to the province of Trapani on the Western
 coast of Sicily, the robust Catarratto grape has produced a family of
 quality clones, including Catarratto Ammantidatu, Catarratto
 Fimminedda, Catarratto Bagascedda, and Catarratto Mattu, and has
 been given DOC designation in the wine territories of Marsala, Alcamo,
 and Monreale, among others.

chardonnay grape Chardonnay
 One of the most cultivated grapes on the entire island, Sicilian
 Chardonnay is grown on both the western and eastern coasts, where
 the hot sun and the oak barrel aging process produce a wine that is
 golden in color and buttery in texture, with hints of vanilla.

grecanico grape Grecanico Bianco (aka Grecanico Dorato, Garganega del Veneto)
 Soft and harmonious to the palate, this wine is highly regarded and prized
 among oenophiles and producers alike for its strong bouquet and the ease
 with which it can be used to cut other Sicilian wines, specifically the
 Catarratto and Inzolia, resulting in a rich, elevated flavor.

grillo grape Grillo
 An important grape that is found throughout the western regions of Sicily,
 the Grillo is crisp and light in texture, with moderate acidity and notable
 sweetness. A table wine of true quality, the Grillo is also noted for its use in
 DOC varietals in various wine regions, including Marsala, Alcamo, Contea di
 Sclafani, and Monreale.

inzolia grape Inzolia (Ansonica)
 In Tuscany, this grape is referred to as Ansonica. However, its Sicilian
 counterpart, Inzolia, is both well known and widely accepted as a
 fundamental element of the classic Sicilian wine repertoire.
 Well-structured, with notes of almond and citrus, Inzolia is produced
 primarily in the provinces of Agrigento, Palermo, and Caltanisetta, but
 is also designated as DOC in the wine regions of Menfi, Sciacca, and
 Delia Nivolelli.

malvasia grape Malvasia
 A dessert wine available in both red and white varieties, the best-known
 production of Malvasia, referred to as Malvasia di Lipari, hails from the area
 of Salina, among the Aeolian Islands.

moscato grape Moscato
 The family of Moscato grapes includes both light and dark varieties,
 present for centuries along the shores of the Mediterranean. While it is
 occasionally used for table wines, white varieties are more commonly
 selected to produce sweet amber-colored wines such as the Moscato
 Bianco di Siracusa and the Moscato bianco di Noto, some of the most
 popular dessert wines in southern Italy. The prized Zibibbo, aka
 Moscato di Alessandria, is a dessert wine borne of the Moscato family
 and produced exclusively on the island of Pantelleria.

wine classification

doc & docg areas

Red Varieties
White Varieties

gulino wines

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supreme wines

firriato wines

the drunken mermaid

calatrasi wine

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