The Field Guide
Sicily
An island that spent a century making bulk wine and now makes some of Italy's most thrilling. From Etna's black slopes to the sunbaked southeast, Sicily's grapes are indigenous, ancient, and finally getting their due.
One island · six appellations
Sicily
The history
Greeks, Arabs and Spaniards all left grapes here; Marsala once made the island famous, then nearly buried it under industrial volume.
The land
A near-continent of its own — Mount Etna's black lava soils in the northeast, sun-drenched limestone and clay across the south.
Wine styles
Pale, nervy Etna reds from Nerello Mascalese; bright, cherry-fruited Frappato; brooding Nero d'Avola; salty Carricante whites.
The underdogs to drink
Start with the grapes worth the detour. More guides land as we publish them.
Whatever you drink now, there’s an underdog you’d like more.
One overlooked wine at a time: what it tastes like, the famous one it can replace, and the catch. It’s the list our wine club will be built from.
Join the Pack