Sicilian Organic Wines
Located in the Mediterannean Sea, Sicily isn’t part of the Italian mainland, but is the island at the end of the “boot” that is Italy. The largest island in the Mediterranean, Sicily has been an important part of wine-making in the region for over 2,500 years. Sicily is the New World of Europe, with new sub-regions and varieties coming to prominence every year. Both indigenous grapes such as Grillo, Catarratto, Zibibo, Nero D’Avola, Inzolia and Fiano are grown alongside more popular and international varieties like Chardonnay, Merlot and Syrah amongst others.
Marsala is the most famous of the Sicilian wines. Made in the city of Marsala (and the surrounding vineyards), this fortified wine has a high ABV of roughly 20%, and has proven a strong competitor to Port, Madeira, and Sherry. The wine comes in three colours: golden, ruby, and amber, and you can find aged vintages that date back to the 1860s!
The Moscatos of Sicily are a competition for any from the mainland. They are usually turned into dessert wines, though there are a few varieties of Passito wine that are lighter and more fragrant. The Nero d’Avola from Sicily is similar to a mainland Syrah, with strong flavours and a deep, rich red colour. Grillo is the successful white variety that is in our own label Organic Bianco, and Nero d’Avola is popular for its soft red fruits flavours and easy-drinking style – look for the ‘Insieme’ for a great example Nero D’Avola with no added sulphur.