Sicily is also the island of Etna, the highest active volcano in Europe.

Its unique and original ecosystem has given life to one of the most fertile and productive lands in the world. The tenacious action of man has made this landscape agricultural, with the imposing terraces that are true works of art. Ready to discover an intoxicating itinerary among the best wines?

Compared to the Italian, Etna viticulture is different, both for the originality of the climatic environment and for the peculiarity of the wines that are produced. Today Sicily is experiencing a magical moment as regards the excellent wine production.

Many of the Etna countries are winemakers, each with its own characteristics. Among these we can not fail to mention: Biancavilla, S. Maria di Licodia, Paternò, Belpasso, Nicolosi, Pedara, Trecastagni, Viagrande, Aci S.Antonio, Acireale, S. Venerina, Giarre, Mascali, Zafferana, Milo, S. Alfio, Piedimonte, Linguaglossa, Castiglione, Randazzo.

Let’s start to discover the wines of Etna, starting with the reds, absolute protagonists in the panorama of the volcano: the Nero d’Avola, captivating for the harmony of taste and smell; the Etna rosso with a ruby red color, an intense aroma and a dry flavor; Etna rosato, a kinder product with a pinkish color and a fruity smell.

Among the whites, instead, stand the Etna bianco and the Etna bianco superiore, characterized by the delicate aroma of the grapes and the dry, fresh and harmonious flavor.

Etna whites are distinguished from whites produced in other areas of Sicily for lightness and fragrance: taste evokes the snowy peaks of the many hills that dot the main peak of the volcano, with the ancient craters inactive for centuries.
Since 1968 they have assumed, thanks to a decree of the President of the Republic, the denomination DOC.

How to surrender to this wonder, which combines a beautiful and varied nature, sometimes wild, to the best of local food and wine? Just a glass of wine, a picnic basket and it’s done: with an excursion on the slopes of the volcano you’ll be ready to live like a true Sicilian!

Here is a brief guide to the main local wines.

Etna Rosso

It is allowed to produce it with Nerello mascalese grape at least 80%, Nerello cappuccio maximum 20%, and other varieties suitable for cultivation in the Sicilian Region, individually or jointly up to a maximum of 10%.

color: ruby red with garnet highlights with aging;
smell: intense, characteristic;
flavor: dry, warm robust, full, harmonious.

 

Etna Rosato

It must be obtained with the “rosé” fermentation of red grapes or with the fermentation of a mixture of red and white grapes, or even with a mixture of red and white musts.

color: rosy tending to ruby;
smell: intense, characteristic;
flavor: dry, harmonious.

 

Etna Bianco

It is made with a minimum 60% Carricante, Catarratti up to a maximum of 40%, Trebbiano, Minnella bianca and other white grapes, not aromatic, suitable for cultivation in the Sicilian Region up to a maximum of 15%.

color: straw yellow, sometimes with light golden reflections;
smell: delicate, characteristic;
flavor: dry, fresh, harmonious.

 

Sommelier‘s advice: combine them with recipes of land and sea, typical of the regional culinary tradition, and you will be more than satisfied. A regular pasta, aubergine parmigiana or a dish of sardines with beccafico are some of the best choices!