For the Amore of Sicilian Wines

Sicily is Italy’s largest wine region and boasts a diverse array of exquisite wines that reflect its rich terroir and cultural heritage. While there are numerous options to explore, I will highlight just a few exceptional selections that you can readily find in local stores here in Alberta, Canada.

Sicily has always been a highly sought-after land. Throughout history, Greeks, Phoenicians, Arabs, and Italians have all left their mark on this vibrant island. The Greeks, in particular, introduced advanced viticulture techniques, and Sicilians have been cultivating wine since around 4000 BC. The island's dry and warm climate, characterized by consistent sunshine and moderate rainfall, creates the perfect environment for wine production.

A renewed interest in the 1980s spurred advancements in viticulture and winemaking techniques. Today, Sicily boasts some of the most exciting wine labels in Italy, reflecting the island's rich heritage and renewed commitment to quality.

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White: Pietradolce Archineri Etna Bianco DOC

Pietradolce Archineri Etna Bianco DOC is a white wine from Sicily, made with 100% Carricante grapes that have been having a good time on ancient vines along the volcanic slopes of Mount Etna. It offers a playful bouquet of grapefruit, herbs, and citrus, all balanced with zesty acidity and a splash of minerality. This wine is so structured and tasty that it practically demands to be paired with seafood, light fish, and any dish that screams freshness.

• Grape: 100% Carricante

• Origin: Etna DOC, specifically the Milo sub-zone on the eastern slopes of Mount Etna, Sicily, Italy 

• Terroir: Grown on pre-phylloxera vines in mineral-rich volcanic soil, often at high elevations 

• Aromas: Grapefruit, herbs, white peach, orange blossom, and Meyer lemon 

• Palate: Fresh, flavourful, and mineral-driven with vibrant acidity, described as crystalline & structured 

• Finish: Long and flavourful 

• Style: Structured, full-bodied, and complex, yet agile 

• Food pairings: Seafood (grilled or fresh fish, poached or steamed), shellfish, seafood pasta (particularly those with citrus or herb-based sauces), white meat, grilled vegetables (those with citrus or herbs like fennel), risotto (especially seafood or vegetable risotto), soft cheese, appetizers: Serve with fish-based appetizers or finger foods. 

  
  

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White: Peri Peri Liolà Zibibbo (Terre Siciliane), 2024

Peri Peri’s Liolà Zibibbo is everything I love about Sicilian aromatics bottled with intent. It opens with orange blossom, lemon zest, and that unmistakable sea-kissed salinity that feels like standing on a warm terrace overlooking the Mediterranean. On the palate, it’s bright and crisp, with citrus, white peach, and a subtle herbal note that keeps everything lively.

It’s a wine that tastes like sunshine with opinions — vibrant, aromatic, and quietly urging you to drop everything and move somewhere coastal. Perfect with seafood, herbs, and any dish that benefits from a little Sicilian lift.

Name inspiration: "Peri Peri" refers to ancient travellers, while "Liolà" is a reference to a character in a Pirandello play, embodying a carefree spirit

• Grape: 100% Zibibbo (aka Muscat of Alexandria), Organic

• Origin: Peri Peri, in Sciacca, in the province of Agrigento, Sicily

• Aromas: rich and complex bouquet of tropical fruits (pineapple, mango), orange blossom, jasmine, and herbs.

• Palate: Dry and fresh, with tropical flavors, a slight grapey character, and a long finish.

  
  

• Acidity: Crisp and zesty, with a mineral edge.

• Finish: Long and persistent.

• Alcohol:  12.5% ABV

• Style: Aromatic and floral

Food pairings:

Seafood: Raw fish or shellfish / Grilled seafood or shellfish

Grilled vegetables

Spicy dishes: It can stand up to the spice of dishes because its fruitiness and acidity provide a palate-cleansing effect.

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Sweet: Assuli Passito Grillo

Credit: assuli.it

Another great wine form the Assuli winery, this time a sweet, passito-style dessert wine made from 100% Grillo grapes. It is known for its complex aromas of citrus and honey, and a palate with notes of dried figs and candied fruit.

• Grape: 100% Grillo 

• Style: Passito (a sweet wine made from dried grapes) 

• Producer: Assuli winery in Sicily, Italy 

• Production: Grapes are withered on trellises after harvest, then aged in steel on fine lees for 7-8 months, followed by at least 12 months of bottle aging 

• Appearance: Bright golden yellow color 

• Aroma: A complex and intense bouquet of Sicilian citrus, honey, and herbal notes 

• Palate: Soft, elegant, and seductive, with a notable nuance of dried figs and candied fruit 

  
  

• Food pairing:

Traditional Sicilian sweets: The wine is a perfect match for desserts from its native region, such as cannoli, cassata, or almond-paste pastries; dried fruits and nuts (dried figs, apricots, dates, and a platter of almonds and hazelnuts), rich custards (crème brûlée or caramel-flavoured desserts), dark chocolate;

Cheese pairings: Ricotta and goat cheese, aged cheeses, blue cheese (Gorgonzola)

Savoury pairings: foie gras and fried savoury foods

Mediterranean dishes: for a less traditional but still delightful pairing, try it with savory dishes that include honey and nuts. 

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Red: Assuli Furioso Perricone

Credit: assuli.it

A lively, richly flavoured Perricone red wine from the sun-kissed vineyards of Assuli winery in Sicily, crafted from authentic indigenous Sicilian grapes: Perricone. With its eye-catching ruby red color and enchanting scents of ripe red fruits, graphite, and violet, it excites the palate. Its harmonious taste is enhanced by gentle tannins.

Plus, the name "Furioso" pays homage to the legendary Orlando, one of the characters of the Sicilian marionette theatre I talked about here.

Orlando Furioso (or The Frenzy of Orlando) is an epic poem (1516) by Ludovico Ariosto. Set during the conflict between Charlemagne's Christian knights and the Saracens, it intertwines stories of love, war, and magic. The follows the knight Orlando, a key paladin in Charlemagne's army, who goes mad from unrequited love for the pagan princess Angelica.

• Alcohol content: Typically around 14.5% ABV

• Grape: 100% Perricone

• Producer: Assuli winery in Sicily, Italy 

• Origin: Grown in Mazara del Vallo, Sicily, in clay, pebble, and limestone soils

• Winemaking: Fermentation lasts for 25-30 days, followed by aging in large oak barrels for 12 months, and then an additional 12 months in the bottle before release

  
  

• Food pairing: Grilled, roasted or stewed meats (lamb, beef, or pork), meat-based pasta sauces (ragù/bolognese), roasted and spiced poultry, spicy dishes, medium-aged cheeses, hearty mushroom risotto and Caponata: a classic Sicilian eggplant dish with a sweet and sour sauce that matches the wine's depth.

  
  

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Red: Etna Rosso Moganazzi

A distinctive red wine hailing from the Etna Rosso D.O.C. territory in Sicily. Etna Rosso D.O.C. is a red wine from the slopes of Mount Etna in Sicily, Italy, made primarily from Nerello Mascalese grapes with up to 20% Nerello Cappuccio. These wines are known for their ruby colour, mineral-rich volcanic soil terroir, and complex aromas of red berries, spices, and florals, with a fresh acidity and elegant structure.They are often described as having a mineral, fresh, and balanced profile. 

• Origin: Moganazzi cru on the north side of Mount Etna, Sicily

  
  

• Grape: 100% Nerello Mascalese 

  
  

• Vineyard: 1.5-hectare vineyard with vines aged 70-90 years 

  
  

• Soil: Volcanic soil rich in ashes and stones 

  
  

• Flavour Profile: Expect notes of red and black fruit (cherry and raspberry), spices (cinnamon and liquorice), dried herbs, and a mineral/smoky quality from the volcanic soil 

  
  

• Style: Medium-bodied with brisk acidity, elegant tannins, and a long, perfumed finish 

  
  

• Food Pairing: The winery is specifically noted for pairing well with pork. Also: Pasta with red sauce, pizza, roasted or grilled chicken, beef tenderloin and Sicilian meatloaf, swordfish and oily fish, eggplant, roasted vegetables and earthy mushroom risotto or ricotta-filled ravioli, aged cheeses (like aged Pecorino and Provolone) and charcuterie.

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Cerasuolo di Vittoria DOCG

The story of Planeta’s Cerasuolo di Vittoria DOCG brings together Sicily’s ancient winemaking heritage and the Planeta family’s modern pursuit of excellence. Although the family has deep agricultural roots on the island, their contemporary winemaking adventure began only in the mid-1980s, when Diego Planeta set out to showcase the incredible diversity of Sicilian terroirs by pairing each landscape with the grapes that suit it best.

This journey eventually led the family to the Dorilli estate, in the historic Vittoria region of southeastern Sicily, celebrated for its distinctive soils and long-standing agricultural traditions. It is also home to Sicily’s only DOCG wine, a testament to both its pedigree and its unique identity.

Planeta embraced this heritage by focusing exclusively on the region’s indigenous grapes—Nero d’Avola and Frappato—whose contrasting personalities create the signature harmony of Cerasuolo di Vittoria.

The wine’s name comes from the Sicilian dialect word for cherry, “cerasa,” a nod to its vivid cherry-red hue.

• Grapes: A blend of 60% Nero d'Avola and 40% Frappato.

  
  

• Aromas: Cherry blossom, raspberry, blood orange, black tea, wild fruits, and hints of pencil shavings.

  
  

• Taste: A mix of macerated cherries, raspberries, and savory, peppery notes with a rounded, savory finish of mulberry, black pepper, and carob.

  
  

• Body and Acidity: Medium-bodied with bright, refreshing acidity, a silky texture, and supple tannins.

  
  

• Finish: A savoury, rounded finish with lingering notes of mulberry and black pepper.

  
  

• Food pairing: A very gastronomic wine that pairs well with a wide range of dishes.

  
  

• Serving temperature: Serve lightly chilled, at 15–17°C (59–63°F), to highlight its vibrancy and aromatic detail.

Red: Nero Ossidiana

Nero Ossidiana is a rich red blend of Corinto Nero and Nero d'Avola grapes produced by the Tenuta di Castellaro winery on the volcanic island of Lipari, Italy. The name "Nero Ossidiana," meaning "Black Obsidian," reflects the island’s geological heritage and the unique volcanic glass found in its soil.

About the Wine Terroir: The volcanic and maritime terroir of the Aeolian Islands, located off the coast of Sicily, imparts a distinctive salinity and minerality to the wine. The unique characteristics of the soil play a key role in shaping its flavor profile.

• Production: The grapes are harvested from head-trained, dry-farmed bush vines. They undergo a long maceration with the skins, followed by fermentation using naturally occurring yeasts.

• Aging: After fermentation, the wine is aged for about a year in a combination of steel tanks and barrels. This process helps maintain its fresh fruit character while adding complexity.

  
  

• Flavour Profile: The wine is known for its notes of dark fruits like black cherry, blackberry, and plum, complemented by earthy, spicy, and saline undertones derived from the volcanic soil.

  
  

• Tasting and Pairings Color: In the glass, the wine exhibits a deep ruby red or purplish-red hue.

  
  

• Aroma: Aromatic notes include tart cherry, dried strawberry, spice, and a minerality reminiscent of salty volcanic rock.

  
  

• Pairings: Grilled, roasted or stewed meats, kebabs (lamb, and game such as boar),swordfish, Pasta with a rich tomato-based meat sauce and vegetable dishes such as Eggplant Parmigiana, risotto with vegetables, mushroom dishes, aged cheeses (Pecorino Siciliano) and Dark chocolate with sea salt.

Happy sipping and savouring!