Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
At its widest point, Sicily measures 280 kilometers (175 miles) from east to west, and about a third of that distance from North to south. Its roughly triangular shape earned the island the nickname Trinacria (the triangle) in the Middle Ages and is reflected in the triskelion (a three-pronged pattern) at the Center of the regional flag. With constant sunshine and moderate rainfall, Sicily's classic Mediterranean Climate is ideally suited to wine Grape production. The Warm, dry climate means that mould and rot are kept to a minimum, especially in well-ventilated areas that benefit from coastal breezes.
sparkling wines from the region of Sicily go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of beef bourguignon with cookéo, salmon and goat cheese quiche or chicken with scampi for christmas.
On the nose in the region of Sicily often reveals types of flavors of grapefruit, citrus or vanilla and sometimes also flavors of pear, non oak or earth. In the mouth in the region of Sicily is a powerful with a nice vivacity and a fine and pleasant bubble.
