The wine region of Sicilia is located in the region of Sicile of Italy. We currently count 825 estates and châteaux in the of Sicilia, producing 1804 different wines in conventional, organic and biodynamic agriculture. The wines of Sicilia go well with generally quite well with dishes .
A very ancient grape variety still grown today in western Sicily. Very often associated with catarratto and inzolia, it produces the famous Marsala liqueur wine. It is also increasingly being vinified as a single variety and produces excellent dry wines full of freshness and fruitiness. Grillo is believed to be the result of an intra-fertile cross between catarratto and Muscat of Alexandria or zibibbo, obtained in 1869 by Antonino Mendola. It is represented by two biotypes that can be easily recognized, but it seems that winegrowers attach little importance to them. Little known in other Italian regions - in Liguria it is known as "rossese bianco" - it can also be found in Australia and South Africa. It is not widely grown in France, although it is interesting because of its ability to withstand hot climates and drought, and to ripen quite late.
white wines from the region of Sicilia go well with generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of violet omelette, mushroom, bacon and gruyere quiche or caricoles as in brussels (translation: sea snails or whelks).
On the nose in the region of Sicilia often reveals types of flavors of citrus, apples or green apple and sometimes also flavors of minerality, pear or earth. In the mouth in the region of Sicilia is a powerful.
