Sicily, the largest island in the Mediterranean, has been producing wine for thousands of years. Despite its warm and dry climate, Sicily has become a region that produces some of the best wines in Italy. The island’s location, with its high elevation and proximity to the sea, provides a unique terroir that allows grapes to thrive.

One of the most important grape varieties in Sicily is Nero d’Avola. It is a robust red grape variety that thrives in the warm and dry climate of Sicily. Nero d’Avola is often used to make full-bodied red wines with rich flavors of black cherry, blackberry, and spice. One example of a great Nero d’Avola is the Cusumano Nero d’Avola 2018, which has a deep ruby color with aromas of ripe black fruit, vanilla, and spice. On the palate, it has flavors of dark berries and a long, smooth finish.

Another grape variety that is gaining popularity in Sicily is Grillo, a white grape variety that is known for its refreshing acidity and crisp flavors. Grillo thrives in the warm and dry climate of Sicily, and it is often used to make fresh and citrusy white wines. One example of a great Grillo is the Planeta La Segreta Bianco 2019, which has a bright, straw-yellow color with aromas of citrus and tropical fruits. On the palate, it is fresh and crisp with flavors of lemon and green apple.

So, how can you grow good wines in warm climates like Sicily? The key is to manage the vineyard carefully. This includes using irrigation systems to ensure that the vines receive enough water, planting vines at higher elevations where there is cooler air, and using trellising systems that provide shade for the grapes. Additionally, winemakers must carefully manage the ripening process to ensure that the grapes develop the proper balance of sugar, acidity, and tannins.

In conclusion, Sicily is a region that produces some of the best wines in Italy despite its warm and dry climate. The unique terroir of the island allows grapes like Nero d’Avola and Grillo to thrive and produce flavorful and complex wines. By carefully managing the vineyard and ripening process, winemakers in warm climates can produce high-quality wines that showcase the unique characteristics of the terroir. -Mandy Fason

Precocious. So what do I mean by that? They seem more approachable, have evolved quicker, and have become more drinkable earlier.  The rough edges that are typically rounded by barrel exposure, are smoothed out a lot sooner that expected. Is this “lesser time in the oven” a sign that complexity and sophistication will take a backseat to early drinkability? Only time will tell. But some examples from the past are the 2011 Napa Vintage which showed a complex and conflicting growing season, where temperature changes and precipitation occurred at non-ideal times yet many of the schizophrenic bottles from that vintage such as the 2011 Outpost Cabernet that we reviewed was able to pull itself together a few years later.