COS's entry-level varietal Frappato from organic farming in Vittoria, fermented in amphora and concrete with native yeasts. Sour cherry, hibiscus and white pepper, light-bodied and best served cool.
Tip: The COS Frappato is as close as Sicily gets to light-bodied Beaujolais in weight and style. Ideal for warm evenings with cured meats and caciocavallo.
The flagship entry-level white from the Regaleali estate in the Sicilian interior. A blend of native white varieties with fresh citrus, white almond and floral character. Drink within two years of vintage for its freshest expression.
Tip: Regaleali Bianco is one of the most reliably fresh and well-made Sicilian whites at entry-level pricing. Look for it at any decent Italian enoteca under EUR 14.
Rosso di Marco is a 100% Pignatello (Perricone) red, first made in 2011 from vines over 25 years old in western Sicily, fermented with indigenous yeasts and aged 24 months in 10 hl French oak barrels and one month in bottle. The estate says it was conceived to show that a great red can be made in Marsala without following outside models.
Tip: Pignatello is the Trapani-area name for Perricone, a traditional western Sicilian red grape that disappeared for many years; this is the Samperi estate's bottling of it.
Corvo Bianco is a widely distributed Sicilian white, a fresh, clean Catarratto-Inzolia blend from Duca di Salaparuta. Light citrus, melon and crisp acidity. Entry-level and widely available at everyday pricing.
Tip: Found at virtually every Italian supermarket and exported widely; the most reliably available Sicilian white under EUR 10 internationally.
Single-varietal Grillo from the Feudi del Pisciotto estate in the Niscemi area of central-south Sicily. Broad citrus peel, salted almond and a briny mineral finish characteristic of inland Grillo planted far from the sea. Well-priced for the variety and the estate's profile.
Tip: Grillo in this area of Sicily has a distinct textured character different from the lighter coastal examples; pair with pasta alla Norma or grilled aubergine.
Morgante's Classico is the entry tier from one of Agrigento province's benchmark Nero d'Avola producers. The Classico shows the variety's signature dark cherry, carob and sun-dried tomato character at a price well below the more aged Don Antonio riserva tier.
Tip: Morgante's vineyards in Grotte are at higher elevation than most Sicilian DOC plantings, giving the Classico more freshness and acidity than typical Nero d'Avola.
Benanti's estate-level Etna Bianco is the benchmark for the Carricante variety at entry price. Volcanic minerality, green citrus, fennel and a saline finish.
Tip: At EUR 18-22, the Benanti Etna Bianco is the most price-efficient way to taste the volcanic character of Carricante on its own appellation, without paying premium-contrada pricing.
Experience an authentic Sicilian evening at Villa Chiarelli Manostalla. Enjoy a traditional dinner with local wines, hear stories of the estate, and experience Sicilia...
Discover Palermo at night on a walking tour with street food, Sicilian wine, and live storytelling inspired by local legends, folklore, mystery, and unusual Sicilian tales.
A journey through the flavors and aromas of Sicily awaits you at the Salaparuta wineries, where history and passion for wine come together in a memorable experience
Wine tastings and winery visits in Sicily (51) · Wine tours and day trips in Sicily (44)