The whites of Sicily express the identity of the island and also the modernity of a viticulture that knew how to unite tradition and innovation, offering wines that range from immediate pleasure to the sophistication of guard labels
Viticulture nestate ancient roots, linked to the island’s strategic position in the heart of the Mediterranean. The first to cultivate viniphery grapes in the region were the Phoenicians, around the eighth century BC, when they installed coastal colonies and brought seedlings and agricultural techniques in the Middle East. Shortly thereafter, the Greeks, who colonized Sicily from the seventh century BC, consolidated the cultivation, especially in the naxus, Syracuse and around Mount Etna areas, where volcanic soil and climate favored high quality wines. It was also the Greeks responsible for turning wine into the central element of the island’s cultural and religious life.
It is worth remembering that around 750 BC, Sicily had three Phoenician colonies and a dozen Greek colonies along its back, becoming one of the centers of Magna Greece. The 580–265 AC Sicilian wars were fought between the Carthaginians and Greeks, and the 264–146 Punic wars were fought between Rome and Carthage. The Roman Province of Sicily ended with the fall of the Roman Empire in the fifth century of Sicily was governed during the High Middle Ages by the vandals, the Ostragodos, the Byzantine Empire and the Emirate of Sicily.
With the arrival of the Romans, who did not give rise to trinacry ethnicity, viticulture expanded and Sicily was considered one of the great wine supplies of the Empire. Throughout the Middle Ages, monks and nobles maintained production, and later, in the eighteenth century, aristocratic families and foreign traders modernized vineyards and boosted export, especially marsala wine, which became famous throughout Europe.
Today, wine consumption in Sicily is deeply integrated with local cuisine, marked by Arab, Greek and Italian influences. Fresh whites accompany fish, seafood and herbs and citrus dishes, typical of coastal kitchen, while the fuller reds harmonize with meat, robust pasta and healed cheeses.
Let’s focus on Sicilians a little, which reflect the richness of the island’s territory and the diversity of climates, soils and wine traditions and have gained huge prestige in recent decades, standing out for the minerality, freshness and Mediterranean character.
The mainstayaisaistons are grillo, of great aromatic expression and traditional base of marsala wine; Catarratto, one of the oldest and most cultivated on the island, responsible for light, fresh and balanced whites; Inzolia (or Ansonica), which gives delicate notes and elegance; and carricant, typical of the Etna region, capable of generating wines of high minerality, firm acidity and great longevity. In addition to them, Sicily also cultivates international varieties such as Chardonnay and Sauvignon Blanc, which adapted very well to local terroir.
Styles include from young and aromatic white wines, ideal for fast consumption, to more structured and complex, fermented or mature in barrel. The wines of Etna Bianco, based on a carricant, are considered among the most sophisticated of the island, capable of aging for 10 years or more, developing notes of honey, dry fruits and hydrocarbons, similar to large rieslings. Grillo and Catarratto tend to offer intermediate longevity, between 3 and 6 years, maintaining freshness and typicality.
In the world, the Sicilian white wines have gained space in the last 20 years, following the global appreciation of southern Italia Enoogastronomy. They are widely consumed in countries in Europe, the United States and also in Japan, where their combination of freshness, minerality and citrus notes harmonizes well with seafood. In addition, they gained protagonism in export because they present themselves as wines of excellent quality-price relationship.
Thus, the whites of Sicily express not only the identity of the island, but also the modernity of a viticulture that knew how to unite tradition and innovation, offering wines that range from immediate pleasure to the sophistication of guard labels.
Wine is not just a drink, but part of the Sicilian cultural heritage, reflecting the diversity of the territory and its long agricultural history. And in this tuning fork, considering the profile and consumer trends of the Brazilian, Sicily’s white wine will be a right choice. Health!
*This text does not necessarily reflect the opinion of the young Pan.
