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Sicily
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Etna and its contrade, Nerello Mascalese and Carricante, Cerasuolo di Vittoria, Marsala, then Zibibbo on Pantelleria.
All levels 97 min 13 steps About Sicily: Appellations, Grapes and Production
Part of Italy
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Sicily: Appellations, Grapes and Production
Start with Sicily: a 96,903 hectare vineyard, second in Italy, with one DOCG and 23 DOC wines.
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Go to Etna, Sicily's first DOC, established in 1968 on the volcano's slopes in the province of Catania.
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Calderara Sottana (Etna Contrada)
Zoom in on one contrada, Calderara Sottana above Randazzo on the north slope, with stony, pumice-rich volcanic soils.
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Meet Nerello Mascalese, the backbone of Etna Rosso, a natural cross of Sangiovese and Mantonico Bianco.
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For whites, Carricante: at least 60 percent of Etna Bianco and 80 percent of Etna Bianco Superiore, made only around Milo.
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See Carricante in Etna Bianco, from vineyards at roughly 450 to 1,100 metres on volcanic soils.
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Turn to the southeast and Nero d'Avola, Sicily's main indigenous red, named after the town of Avola.
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Then Frappato, a light-bodied red with vivid red fruit, planted mostly in southeastern Sicily.
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The two meet in Cerasuolo di Vittoria, Sicily's only DOCG: 50 to 70 percent Nero d'Avola with 30 to 50 percent Frappato.
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Head west to Trapani for Marsala, a fortified wine made mainly from Grillo, Catarratto, Inzolia and Damaschino.
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Marsala Fortification Tradition
See how Marsala is aged in perpetuum: a cask partly drawn each year and refilled with younger wine.
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Meet Zibibbo, the Sicilian name for Muscat of Alexandria, an ancient aromatic white grape.
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Finish on Pantelleria, a volcanic island in the Strait of Sicily, with sweet wine from sun-dried Zibibbo.
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