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SICILIAN
GRAPES
RED VARIETIES
 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
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 (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
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
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
Rosso.
 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
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
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
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
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
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.
WHITE VARIETIES
 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
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
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 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
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 (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
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
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.
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Red Varieties
White Varieties
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