Italy Unit 19 - Sicily

The following are my notes for studying the wines of the Sicily region of Italy including information about the topography, climate, soils, important red and white grapes and extensive information on the DOCs and DOCGS of the region. I also include notes on the wines I tasted from this region.

Sicily (Sicilia) appears on the map as the football being kicked by Italy’s boot, separated from Calabria by the narrow Strait of Messina. It is Italy’s largest region with 10,000 square miles. In terms of quantity of production it is second only to Veneto but very little of the wine is at the DOC level.

Grapes that do well in heat thrive in Sicily as the island is home to hearty red wines such as Nero d’ Avola and Pignatello. Top white wines include Catarratto, Trebbiano, Inzolia and Grillo. But Sicily’s modern success can be attributed to Sicilia IGT wines, mostly produced from international varieties such as Cabernet Sauvignon and Syrah.

Marsala

Marsala is the Sicily’s most famous vinous product which was discovered by the Englishman John Woodhouse in 1773, who first fortified the wine to ensure safe shipment to Great Britain. Marsala became popular among the British along with other fortified wines (such as Port, Sherry, and Madeira) in an era when Bordeaux wines were heavily taxed. However, its popularity declined in the 20th century due to being rebranded as a cooking wine. In 1960 the Marsala DOC was created but the market was not very favorable to fortified wines.

Marsala is made with the Grillo, Inzolia, and Catarratto white grape varietals, among others and contains about 15-20% alcohol by volume. Different Marsala wines are classified according to their color, sweetness, and the duration of their aging. The three levels of sweetness are secco (with a maximum 40 grams of residual sugar per liter), semisecco (41-100 g/l) and sweet (over 100 g/l). The color and aging categories are as follows:

Category	Color
Oro	Golden
Ambra	Amber - The coloring comes from the mosto cotto sweetener added to the wine.
Rubino	Ruby - Made from red grape varieties such as Perricone, Calabrese, Nero d'Avola and Nerello Mascalese.

The best of which is made through a method similar to the solera process of fractional blending in which older wines are blended with younger wines using a complex system of a hierarchy of barrels. Within each category are there are three classifications according to their age which are as follows:

Classifications	Aging Classifications
Fine	Minimal aging, typically less than a year
Superiore	At least two (2) years
Superiore Riserva	At least four (4) years
Vergine	At least five (5) years
Vergine Stravecchio Vergine Riserva	At least ten (10) years

Dessert Wines

Dessert styles have always been prominent in Sicily. Beyond the sweeter versions of Marsala, the island produces dessert wines from the Zibibbo (Moscato) and Malvasia grapes. Located to the east of Vittoria in southeastern Sicily are the Moscato di Noto DOC (70 acres) and Moscato di Siracusa DOC (5 acres). Off the northern coast of Italy, the Malvasia delle Lipari DOC wines are produced in purely sweet, passito, and fortified styles. Zibibbo is used to create the sweet wines of Moscato di Pantelleria DOC and the superior Passito di Pantelleria on the volcanic island of Pantelleria, near the African Coast.

Climate
Sicily is affected by sirocco which is a Mediterranean wind that comes from the Sahara and reaches hurricane speeds in North Africa and Southern Europe. Consequently Sicily has an arid Mediterranean heat but it is countered by altitude in the better vineyards, allowing large diurnal swings to even the ripening process, and beneficial hillside exposures are common on the mountainous island.
IGTs Sicily has 7 Indicazione Geografica Tipica (IGT) zones which are: Avola, Camarro, Fontanarossa di Cerda, Salemi, Salina, Sicilia, Valle Belice.
DOCs and DOCGs There are 22 Denominazioni di Origine Controllata (DOC)s and 1 Denominazioni di Origine Controllata e Garantita (DOCG) in Sicily.
DOCs
1. Alcamo DOC	Established in 1972. The primary white grape varietals are: Ansonica, Catarratto, Chardonnay, Grecanico Dorato, Grillo, Müller-Thurgau, Sauvignon Blanc. The primary red grape varietals are: Cabernet Franc, Cabernet Sauvignon, Frappato, Merlot, Nerello Mascalese, Nero d’Avola (Calabrese), Perricone, Sangiovese, Syrah. Bianco must consist of a minimum of 60% Catarratto; maximum 40% Ansonica, Chardonnay, Grecanico, Grillo, Müller-Thurgau, and/or Sauvignon Blanc. Rosso must consist of a minimum of 60% Nero d’Avola; maximum 40% Cabernet Sauvignon, Frappato, Merlot, Perricone, Sangiovese, and/or Syrah. Rosato may consist of any proportions of Cabernet Sauvignon, Frappato, Merlot, Nerello Mascalese, Nero d’Avola, Perricone, Sangiovese, and/or Syrah. Spumante must consist of a minimum of 60% Catarratto; maximum 40% Ansonica, Chardonnay, Grecanico, Grillo, Müller-Thurgau, and/or Sauvignon Blanc. Rosato Spumante may consist of any proportions of Cabernet Sauvignon, Frappato, Merlot, Nerello Mascalese, Nero d’Avola, Perricone, Sangiovese, and/or Syrah.
2. Contea di Sclafani DOC	Established in 1996. The primary white grape varietals are: Ansonica, Catarratto, Chardonnay, Grecanico Dorato, Grillo, Pinot Bianco and Sauvignon Blanc. The primary red grape varietals are: Cabernet Sauvignon, Merlot, Nerello Mascalese, Nero d’Avola (Calabrese), Perricone, Pinot Nero, Sangiovese, Syrah. Bianco must consist of a minimum of 50% Ansonica (locally Insolia), Catarratto, and/or Grecanico. Rosso must consist of a minimum of 50% Nerello Mascalese and/or Perricone. Rosato must consist of a minimum of 50% Nerello Mascalese. Spumante may consist of any proportions of approved white varietals. Rosato Spumante may consist of any proportions of 50% Nerello Mascalese. Vendemmia Tardiva may consist of any proportions of approved white varietals.
3. Contessa Entellina DOC	Established in 1993. The primary white grape varietals are: Ansonica, Catarratto, Chardonnay, Fiano, Grecanico Dorato, Sauvignon Blanc, and Viognier. The primary red grape varietals are: Cabernet Sauvignon, Merlot, Nero d’Avola (Calabrese), Pinot Nero, and Syrah. Bianco and Vendemmia Tardiva must consist of a minimum of 50% Ansonica. Rosso and Rosato must consist of a minimum of 50% Nero d’Avola (aka Calabrese) and/or Syrah.
4. Delia Nivolelli DOC	Established in 1998. The primary white grape varietals are: Ansonica, Chardonnay, Damaschino, Grecanico Dorato, Grillo, Müller-Thurgau, and Sauvignon Blanc. The primary red grape varietals are: Cabernet Sauvignon, Merlot, Nero d’Avola (Calabrese), Perricone, Sangiovese, Syrah. Bianco must consist of a minimum of 65% Ansonica (locally Inzolia), Grecanico, and/or Grillo. Rosso must consist of a minimum of 65% Cabernet Sauvignon, Merlot, Nero d’Avola (aka Calabrese), Perricone (locally Pignatello), Sangiovese, and/or Syrah.
5. Eloro DOC	Established in 1994. The primary red grape varietals are: Frappato, Nero d’Avola (Calabrese), Perricone. Rosso must consist of a minimum of 90% Frappato, Nero d’Avola (aka Calabrese), and/or Perricone. Spumante must consist of a minimum of.  Spumante Rosato must consist of a minimum of. Metodo Classico Rosé must consist of a minimum of .
6. Erice DOC	Established in 2004. The primary white grape varietals are: Ansonica, Catarratto, Chardonnay, Grecanico Dorato, Grillo, Müller-Thurgau, Sauvignon Blanc, and Zibibbo. The primary red grape varietals are: Cabernet Sauvignon, Frappato, Merlot, Nero d’Avola (Calabrese), Perricone, and Syrah. Bianco must consist of a minimum of 60% Catarratto. Rosso must consist of a minimum of 60% Nero d’Avola. Spumante Brut must consist of a minimum of 70% Chardonnay.  Spumante Dolce must consist of a minimum of 95% Zibibbo. Sauvignon Blanc Vendemmia Tardiva must consist of a minimum of 95% Sauvignon Blanc. Zibibbo Vendemmia Tardiva and Passito must consist of a minimum of 95% Zibibbo.
7. Etna DOC	Established in 1968. The Etna DOC is in eastern Sicily, and the vines on the Mount Etna’s slopes benefit from well-drained volcanic soils—but viticulture in the shadow of an active volcano is potentially very dangerous. The primary white grape varietal is Carricante. The primary red grape varietal is Nerello Mascalese. Bianco must consist of a minimum of 60% Carricante with a maximum of 40% Catarratto, 15% Trebbiano, or Minella Bianca. Rosso and Rosato must consist of a minimum of 80% Nerello Mascalese and a maximum of 20% Nerello Cappuccio. Spumante must consist of a minimum of 60% Nerello Mascalese.
8. Faro DOC	Established in 1977. The primary red grape varietal is Nerello Mascalese. Rosso must consist of a minimum of 5–60% Nerello Mascalese; 15–30% Nerello Cappuccio; 5–10% Nocera; maximum 15% Gaglioppo, Nero d’Avola, and/or Sangiovese.
9. Malvasia delle Lipari DOC	Established in 1974. The primary white grape varietal is Malvasia. Bianco and Passito, and Liquoroso must consist of a minimum of 92–95% Malvasia di Lipari and 5–8% Corinto Nero.
10. Mamertino di Milazzo or Mamertino DOC	Established in 2004. The primary white grape varietals are: Ansonica, Catarratto, and Grillo. The primary red grape varietal is Nero d’Avola. Bianco must consist of a minimum of 45% Catarratto; minimum 35% Ansonica (locally Inzolia) and/or Grillo (minimum 10% each). Rosso must consist of a minimum of 60% Nero d’Avola and a minimum of 10% Nocera. Spumante must consist of a minimum of.  Spumante Rosato must consist of a minimum of. Metodo Classico Rosé must consist of a minimum of .
11. Marsala DOC	Established in 1969. The primary white grape varietals are: Ansonica, Catarratto, Damaschino, and Grillo. The primary red grape varietals are: Nerello Mascalese, Nero d’Avola (Calabrese), and Perricone. The grape varietals and minimum alcohol regulations for the various types of Marsala are as follows: Ambra may consist of any proportions of Ansonica (locally Inzolia), Catarratto, Damaschino, and/or Grillo. Minimum alcohol level: 18.0% Oro may consist of any proportions of any proportions of Ansonica, Catarratto, Damaschino, and/or Grillo. Minimum alcohol level: 18.0% Rubino must consist of a minimum of 70% Nerello Mascalese, Nero d’Avola, and/or Perricone (locally Pignatello); maximum 30% Ansonica, Catarratto, Damaschino, and/or Grillo. Minimum alcohol level: 18.0%. Fine (Ambra, Oro, Rubino) Minimum alcohol level: 17.5% and ageing minimum 1 year, including 8 months in barrel. Superiore or Vecchio (Ambra, Oro, Rubino). Minimum alcohol level: 18.0%. Superiore Riserva (Ambra, Oro, Rubino) Vergine or Soleras (Ambra, Oro, Rubino). Minimum alcohol level: 18.0%. Vergine Stravecchio or Riserva (Ambra, Oro, Rubino). Minimum alcohol level: 18.0%
12. Menfi DOC	Established in 1995. The primary white grape varietals are: Ansonica, Catarratto, Chardonnay, Chenin Blanc, Damaschino, Fiano, Grecanico Dorato, Grillo, Pinot Grigio, Sauvignon Blanc, Vermentino, and Viognier The primary red grape varietals are: Aglianico, Alicante, Alicante Bouschet, Cabernet Franc, Cabernet Sauvignon, Frappato, Merlot, Nerello Mascalese, Nero d’Avola (Calabrese), Perricone, Petit Verdot, Pinot Nero, Syrah. Bianco must consist of a minimum of 60% Ansonica (locally Inzolia), Catarratto, Chardonnay, Grillo, and/or Grecanico Dorato. Rosso and Rosato must consist of a minimum of 60% Alicante, Alicante Bouchet, Cabernet Sauvignon, Merlot, Nerello Mascalese, Perricone, and/or Syrah. Spumante must consist of a minimum of 60% Ansonica, Catarratto, Chardonnay, Grillo, and/or Grecanico Dorato.  Spumante Rosato must consist of a minimum of 5% Frappato, Nerello Mascalese, Nero d’Avola, and/or Pinot Nero. Passito Bianco and Vendemmia Tardiva must consist of a minimum of 60% Ansonica, Catarratto, Chardonnay, Grillo, and/or Grecanico Dorato.
13. Monreale DOC	Established in 2000. The primary white grape varietals are: Ansonica, Catarratto, Chardonnay, Grillo, Pinot Bianco. The primary red grape varietals are: Cabernet Sauvignon, Merlot, Nerello Mascalese, Nero d’Avola (Calabrese), Perricone, Pinot Nero, Sangiovese, Syrah. Bianco must consist of a minimum of 50% Ansonica (locally Inzolia) and/or Catarratto; maximum 30% Trebbiano. Rosso must consist of a minimum of 50% Nero d’Avola and/or Perricone.  Rosato must consist of a minimum of 70% Nerello Mascalese, Perricone, and/or Sangiovese.
14. Noto DOC	Established in 1974. The primary white grape varietal is Moscato. The primary red grape varietal is Nero d’Avola. Passito,   Liquoroso and Spumante  must consist of a minimum of 100% Moscato Bianco. Spumante can have a pressure of as little as 4 atmospheres.
15. Pantelleria DOC	Established as the Moscato di Pantelleria DOC in 1971; named changed in 2013. The primary white grape varietal is Zibibbo. Bianco must consist of a minimum of 85% Zibibbo (aka Moscato di Alessandria). Passito Bianco, Moscato Dorato, Moscato Spumante, Moscato Liquoroso and Passito Liquoroso must consist of 100% Zibibbo.
16. Riesi DOC	Established in 2001. The primary white grape varietals are: Ansonica and Chardonnay. The primary red grape varietals are: Cabernet Sauvignon, Merlot, Nerello Mascalese, Nero d’Avola (Calabrese), and Syrah. Bianco, Vendemmia Tardiva and Spumante must consist of a minimum of 75% Ansonica (locally Insolia) and/or Chardonnay. Rosso must consist of a minimum of 80% Cabernet Sauvignon and/or Nero d’Avola.
17. Salaparuta DOC	Established in 2006. The primary white grape varietals are: Ansonica, Catarratto, Chardonnay, and Grillo. The primary red grape varietals are: Cabernet Sauvignon, Merlot, Nero d’Avola (Calabrese), and Syrah. Bianco must consist of a minimum of 60% Catarratto. Passito Bianco must consist of Rosso must consist of a minimum of 65% Nero d’Avola.
18. Sambuca di Sicilia DOC	Established in 1995. The primary white grape varietals are: Ansonica, Chardonnay, Grecanico Dorato, Grillo, and Sauvignon Blanc. The primary red grape varietals are: Bianco must consist of a minimum of 50% Ansonica. Rosso  and Rosato must consist of a minimum of 50% Nero d’Avola. Passito must consist of a minimum of 50% Ansonica.
19. Santa Margherita di Belice DOC	Established in 1996. The primary white grape varietals are: Ansonica, Catarratto, and Grecanico Dorato. The primary red grape varietals are: Cabernet Sauvignon, Nero d’Avola (Calabrese), and Sangiovese. Bianco must consist of a minimum of 50–70% Grecanico Dorato and/or Catarratto Bianco Lucido; 30–50% Ansonica. Passito Bianco must consist of Rosso must consist of a minimum of 50–80% Cabernet Sauvignon and/or Sangiovese; 20%–50% Nero d’Avola (aka Calabrese).
20. Sciacca DOC	Established in 1998. The primary white grape varietals are: Ansonica, Catarratto, Chardonnay, and Grecanico Dorato. The primary red grape varietals are: Cabernet Sauvignon, Merlot, Nero d’Avola (Calabrese), and Sangiovese. Bianco must consist of a minimum of 70% Ansonica (locally Inzolia), Catarratto Bianco Lucido, Chardonnay, and/or Grecanico Dorato. Rosso must consist of a minimum of 70% Cabernet Sauvignon, Merlot, Nero d’Avola, and/or Sangiovese. Rosato must consist of a minimum of 70% Ansonica, Cabernet Sauvignon, Catarratto, Chardonnay, Grecanico Dorato, Merlot, Nero d’Avola (aka Calabrese), and/or Sangiovese.  Rosato can be made either by vinifying red grapes as a white wine or by vinifying red and white grapes together.
21. Siracusa DOC	Established as the Moscato di Siracusa DOC in 1973; expanded as Siracusa DOC in 2011. The primary white grape varietal is Moscato. The primary red grape varietals are: Nero d’Avola (Calabrese) and Syrah. Bianco and Passito must consist of 40% Moscato Bianco. Rosso must consist of a minimum of 65% Nero d’Avola. Spumante must consist of a minimum of 85% Moscato Bianco.
22. Vittoria DOC	Established in 2005. The primary white grape varietal is Ansonica. The primary red grape varietals are: Frappato and Nero d’Avola (Calabrese). Rosso must consist of a minimum of 50–70% Nero d’Avola; 30–50% Frappato.
DOCGs
1. Cerasuolo di Vittoria DOCG	Established as a DOC in 1973; became a DOCG in 2005. The primary red grape varietals are: Frappato and Nero d’Avola (Calabrese). Rosso must consist of a minimum of 50–70% Nero d’Avola (aka Calabrese); 30–50% Frappato. Cerasuolo di Vittoria is the sole DOCG of Sicilia, elevated from DOC in 2005. It produces only red wine, made from at least 50 percent Nero d’Avola and a minimum of 30 percent Frappato; no other grape varieties are allowed in the blend. The denomination is located on the south coast of the island of Sicily not far from the southeastern tip. It is collocated with the Vittoria DOC, which produces a similar red wine with looser standards as well as varietals of Nero d’Avola, Frappato, and white Ansonica (aka Inzolia). Within the Cerasuolo di Vittoria DOCG, there is a relatively large Classico zone, comprising the area originally included in the denomination when it was established in 1973. Vittoria itself is the largest town of the Classico zone. Wines from within this area can be labeled as Classico if they are aged a minimum of 18 months. Otherwise, wines can be released in the June after the harvest. The wines of the Cerasuolo di Vittoria DOCG are typically ruby red in color with aromas of cherry, red berries, plum, and pomegranate. The fresh young fruit character is typical of Frappato; blends that rely more heavily on Nero d’Avola show more tannin and hints of wild herbs. The acidity can be high for well-tended vines on the preferred terra rossa soil, and the minimum alcohol level is 13 percent. Production amounts to around 6,000 hectoliters, the equivalent of 50,000 cases (Vittoria DOC adds about 2,000 hl more).
Key White Grape Varieties
French Varietals	Chardonnay, Chenin Blanc, Sauvignon Blanc, Viognier
German Varietals	Müller-Thurgau
Ansonica	Also known as Inzolia, it is most traditionally used as an ingredient in the fortified Marsala wines. It is a rare example of a naturally tannic white grape and it has low acidity. Ansonica produces medium to full bodied whites wines of deep golden hue with aromas of yellow apples, herbs and dried apricots with chewy sensation and saline flavors on the palate.
Carricante	Also known as Catanese Bianco, and Catarratto. The variety is known for its marked acidity, and the high yields which gave rise to its name (carica means "load" in Italian). The best examples come from vines grown in volcanic soils, at high altitude (Etna's vineyards stretch up as high as 3940ft /1200m). If harvested too early, this acidity is all too apparent in the wine, and is sometimes countered by lees contact and malolactic fermentation and/or partial barrel aging. Carricante wines offer a broad range of refreshing citrus aromas – anything from lemon and lime to grapefruit to orange – alongside cooling herbal notes such as mint and aniseed. An underlying mineral, slatey character is also to be found in the finest examples. When aged in stainless steel and without lees contact, notes of tart green apple shine through – a searing reminder of the variety's naturally high acidity. Weightier Carricante wines (particularly later-harvested examples) are complemented by honeyed hints and the creamy texture that results from lees contact. Carricante is the key grape behind white wines made under the Etna DOC title
Catarratto	Catarratto is the island’s most heavily planted grape and the third most cultivated grape in Italy, despite being found only in the vineyards of western Sicily. The grape, utilized in Marsala blends and the Alcamo Bianco DOC table wines, churns out millions of hectoliters of juice destined for grape concentrate or distillation. Inzolia and Grillo are better alternatives, for Marsala and table wines.
Corinto Nero	In Emilia-Romagna, it is known as Tarmarina. It is also known as Passolina, Aiga Passera, Staphina, Patras Currant and Niuriduzzi. It is believed to have arrived in Sicily (most likely via nearby Messina or the ancient port of Siracusa) from Greece, perhaps from Corinth as suggested by its name
Damaschino	Also known as Damaskino. A rare Sicilian grape variety that may be used in the production of Marsala, or blended with Catarratto in dry white wines. When fortified as Marsala wine, Damaschino can be sweet or dry, depending on the producer’s desired style. It is typically blended with Grillo, Ansonia and Carratto, but any number of variations are possible. As a dry white wine, Damaschino – Carratto blends tend to be straw colored, with quite fruity aromas. It is rarely produced as varietal wine.
Fiano	Fiano thrives in the volcanic soils of the Apennine Mountains and it is used primarily as a varietal wine. Fiano tends to have is aromas and flavors of tropical fruit like pineapple with nutty, floral, honeyed notes and spice. It can develop a sweetness that makes it extremely attractive to bees, as referenced by its traditional name, Vitis apiana (“the vine beloved of bees”). Fiano is best known for its dry wines but it is also made into passito dessert wines that are luscious and textured, developing dried fruit flavors of fig and prune. It is most well-known in Fiano di Avellino DOCG wine.
Grecanico Dorato	DNA typing studies in 2003 and 2008 have confirmed that the Grecanico Dorato (Grecanio) grape of Sicily is identical to Garganega. In Italy it is grown predominantly in Sicilia (98%) but it is also used to make Soave and Gambellara in Veneto, northern Italy.
Grillo	Also known as Riddu , it a local Sicilian grape variety that was once widely grown on bush-vines and used in the production of Marsala, the island’s famous fortified wine. The variety is still extensively grown on Sicily, despite that fact that demand for Marsala has dramatically shrunk since the end of the 20th Century. It is now more common to find Grillo produced as varietal wine, or in a blend alongside Inzolia, Catarratto or Chardonnay. Grillo can achieve very high levels of potential alcohol when left to hang on the vine. This is a desirable trait in fortified wine, but the modern preference for crisp, low-alcohol Italian white wines does has not advanced Grillo’s popularity. At its best, Grillo shows a range of citrus flavors, usually led by lemon.
Pinot Bianco	Also known as Pinot Blanc in France and Weissburgunder in Germany. It is a mutation of Pinot Grigio (which is a mutation of Pinot Noir) and it tends to have more aromas and flavors of green apples, white flower, and beeswax with more floral, steely and minerality notes than Pinot Grigio. It is more common in Friuli Venezia Giulia and Alto Adige.
Zibibbo	Also known as Muscat of Alexandria, it is produced in the Sicilian island of Pantelleria. Ancient Arab settlers brought the aromatic grape (“zibib” is Arabic for “grape”), to the island which was a precursor to Marsala which has been made Sicily for centuries. The grapes, which are similar in aromatics to Muscat, are left on the vine till they partially ferment in the sun as they raisinate. The resulting wine, also known as Bianco di Pantelleria, has characteristics of fortified wines, but without the addition of brandy, and with lower alcohol. It is straw yellow to amber in color, and managing to be both dry and somewhat sweet at the same time.
Key Red Grape Varieties
French Varietals	Alicante, Alicante Bouschet, Cabernet Franc, Cabernet Sauvignon, Frappato, Merlot, Petit Verdot, Pinot Noir (Pinot Nero), Syrah.
Frappato	Also known as Frappato Nero and Frappato di Vittoria, it is a Cherry-colored, aromatic and low in tannins, light bodied widely grown on the southeastern coast of Sicily. It is most commonly used as blended wine with Nero d’Avola in the Cerasuolo di Vittoria DOCG. An Italian study published in 2008 using DNA typing showed that Frappato is a crossing of Sangiovese and another, so far unidentified, grape variety.
Nerello Mascalese	Also known as Niureddu an Negrello, “Nerello” refers to the black color of the grapes and “Mascalese” is derived from the Mascali plain between Mount Etna and the coast where it is grown primarily on the volcanic slopes. DNA testing has suggested that the variety is probably related to Sangiovese. It is a late-ripening variety, and most vines are trained in the traditional bush-vine method. The grapes are commonly blended with Nerello Cappuccio in Etna DOC wines, Faro DOC wines and Sicilia IGT wines. The grape produces fresh red wines with fruity, herbaceous flavors, excellent minerality with earthy notes.
Nero d’Avola	The name means "Black of Avola" which is derived from the town of Avola on the island’s southeast coast.  It is also known as Calabrese (meaning "of Calabria"). It is the most important and widely planted red wine grape variety in Sicily.
Perricone	Also known as Pignatello and Tuccarino, it is a permitted variety in the Contea di Sclafani DOC. It tends to have medium to tannins, high acidity with aromas and flavors of red berries, earth and herbs.
Sangiovese	Sangiovese derives its name from the Latin Sanguis Jovis, “the blood of Jove and it has several synonyms. In Chianti Classico it may be referred to as Sangiovetto, in Montalcino it is called Brunello, in Montepulciano it is called Prugnello Gentile and along the coast in Maremma it is called Morellino. "Sangiovese" was actually several "varieties" of clones which are broadly classified as Sangiovese Grosso and Sangiovese Piccolo. The Sangiovese Grosso family includes the clones growing in the Brunello region as well as the clones known as Prugnolo Gentile and Sangiovese di Lamole that was grown in the Greve in Chianti region. Sangiovese wines in Tuscany tend to be light in color with sour cherry notes and herbal undertones. Structurally they are naturally high in acidity, firmly tannic, and medium to full-bodied. When aged, Sangiovese traditionally spends time in large European (often Slavonian) casks, but modern wines are just as likely to be aged in new barriques, which infuse both flavor and texture into the wines.
Notable Wine Producers
Marco de Bartoli in Marsala	Palari
Planeta	COS

The Wines

While studying Sicily I tasted the following wines:

2008 Capu Chiurma Di Ripiddu Rosso, Etna DOC

This wine is a blend of 90% Nerello Mascalese and 10% Nerello Mantellato/Cappuccio. It is a semi-clear red wine with low intensity, garnet in color at the core to brick-red at the rim with some browning around the edge and medium viscosity. 

On the nose it is clean with moderate intense aromas of dried cherries, Dr. Pepper soda-pop, black tea, dried roses, with minute notes of dried cinnamon, anise and spice. On the palate it is dry with medium+ tannins, medium+ acidity, medium body and a medium+ length finish. In some ways this wine seems like a cross between a Pinot Noir and a Nebbiolo. This wine sells for $17.99 at Enoteca Vino Nostro in San Francisco

2012 Terre di Giurfo Belsito, Vittoria DOC

This wine is made from 100% Frappato. This is an opaque red wine, dark purple at the core to violet at the rim with moderate viscosity. On the nose it is clean and very aromatic with medium+ intense aromas of boysenberries, blueberries, grape tart candies, black cherries, and strong floral notes of violets and lavender hand soap. On the palate the nose is confirmed, the fruit is slightly tart and it is dry with moderate tannins, medium acidity and a moderate length finish. This wine sells for $18.99 at Enoteca Vino Nostro in San Francisco.

2006 Curto Fontanelle Nero D’ Avola

This wine is made from 100% Nero D' Avola. This is an opaque red wine, dark purple at the core to violet at the rim with a tint of garnet around the edge showing signs of age with moderate viscosity. On the nose it is clean with moderate intense aromas of dried black cherries, plums, with hints of cocoa, damp earth, and pepper as well as a subtle waft of black licorice and spice. On the palate it is dry with moderate tannins, medium acidity, medium+ body and medium+ alcohol and a moderate length finish. This wine sells for $24.99 at Enoteca Vino Nostro in San Francisco.