The Sicilian wine scene is varied. Towards the west - Trapani, Palermo and Agrigento - there is a predominance of white grape varieties. In eastern Sicily, on the other hand, 90% of the grapes cultivated are black. The supreme prince of wines is Nero d'Avola, a native grape variety typical of eastern Sicily, but widespread throughout the island. It is the most widely planted black grape in Sicily, giving wines with a deep red colour, good structure and capacity to evolve. Each winery interprets it according to its own style, either on its own in monovarietal wines, or in blends with international grape varieties. The traditional wines of western Sicily are Alcamo DOC and Marsala DOC. The Alcamo Bianco whites with their base of Catarratto, Inzolia and Grillo, are balanced and savoury; the Alcamo Rosso reds, with their Nero d'Avola base, are structured wines. Marsala, which was invented by the English, has become Italy’s greatest fortified wine, and is available in many versions: Gold, Amber, Ruby, Dry, Semi-dry and Sweet, with different ageing periods. Dry Marsala is excellent served chilled as an aperitif with savoury snacks, whereas sweet Marsala is a fine way to end a meal. Alongside the traditional wines, there is no shortage of these products made from the main international grape varieties.

The Monreale DOC whites, traditional to Palermo’s hinterland, have a Catarratto base, but this area has been caught up in the fashion for Syrah, a black grape variety from the upper Rhone. Syrah, in Sicily, gives powerful wines, with impenetrable colours and a scent of fruit jam. The hills descending towards the coast in the province of Ragusa is where the famous Cerasuolo wine was created. Cerasuolo di Vittoria DOCG is a red wine made from Nero d'Avola and Frappato. It has a structured and complex taste, fruit of the combination of the tannins of Nero d'Avola, the fruity aromas of Frappato and maturation in wooden barrels.