Sicily: Moving Fast While Slowly Rediscovering its Past (Vinous)

Ian D’Agata speaks about Sicilian grape varieties: Cerasuolo di Vittoria, Faro, Etna but even Perricone, Carricante, Cataratto, Zibibbo, Grillo and Inzolia:

For centuries, Sicily was little more than a supplier of neutral, high-alcohol, deeply colored bulk wine that was shipped to colder northern lands to reinforce their anemic reds. So Sicily’s myriad grape varieties and vast terroir diversity had little chance to shine.

However, as viticultural and wine-production practices improved over time, it became apparent that Sicily has a lot more than just plonk to offer. Clearly, simply in light of Sicily’s size, important differences in terroirs and the grapes grown in each are to be expected.

In fact, Sicily is an extremely large island: at just under 10,000 square miles, it is the world’s 45th largest island (by comparison, Great Britain, at about 80,000 square miles, is the world’s 9th largest, and Tasmania, at 25,000 square miles, ranks 26th).

The quality of certain unique Sicilian terroirs, such as those of Pantelleria and Etna, has been recognized in recent years by wine lovers all over the world. However, there are many more noteworthy viticultural areas in Sicily, some of which are only now reaching the consciousness of international enophiles.

On Vinous the entire article: Sicily: Moving Fast While Slowly Rediscovering its Past (Dec 2016) | Vinous – Explore All Things Wine

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