WHERE TERROIR MAKES SENSE AGAIN

Long before the Greek settlers founded their magnificent cities in Sicily, wine culture yet dates back thousands of years, but while ancient Sicilian wines earned prestige around the world, modern wine growing has focused on high production and dessert wines such as the well-known Moscato di Pantelleria.

The territory wine production of Sicily is broad and Marsala, yet an oenological reference and a legend on the Island, is not the unique wine produced there. Into the ocean of wine produced at the end of the 1990s, Sicily competed with Puglia for the title of Italy’s most productive wine region.

For decades, Sicily’s wine prices were extremely competitive and successful abroad, notably the Corvo wines of Duca di Salaparuta, Sicily’s largest winery; and those of the Settesoli di Menfi cooperative. Between Etna, the Northeast and western Sicily it exists a large diversity of grape varieties which are dedicated both to whites and reds.