Sicily's wine scene has been transformed over the past two decades, led by the volcanic slopes of Mount Etna, where Nerello Mascalese produces reds often compared to Burgundy for their perfume and structure, grown on mineral-rich black volcanic soil at surprising altitude. Away from the volcano, Nero d'Avola remains the island's signature red grape, made in styles from easy and fruity to serious and age-worthy, while Grillo and Catarratto lead a growing wave of fresh, characterful Sicilian whites.

Key grapes: Nero d'Avola, Nerello Mascalese, Grillo, Catarratto