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The best Sicilian wines come from the slopes of Mount Etna,
a two-mile-high active volcano that receives a constant bombardment of winds from the nearby Mediterranean Sea. Understandably, the reds and whites are smoky and briny, and they both have ageability that draws them comparisons to Burgundy. Elsewhere on the island, you’ll find bright, chillable reds from a native grape called frappato.

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