Excerpt from pennlive.com
Sicily, the largest island in the Mediterranean Sea, has been growing grapes and producing wine for more than 3,000 years.
While American consumers are more familiar with Prosecco, Chianti and other wines from the northern half of the country, Sicilian wines have been raising their profile over the past decade thanks to a concerted effort given to quality and sustainability.
What hasn’t changed is a warm, dry climate that helps keep disease at a minimum and mineral-rich dark soils that enhance the quality of the grapes.
Antonio Rallo is the president of the Consortium Sicilia DOC, one of Italy’s largest and most respected wine producing denominations. It is the first organization in the history of Sicily that was created to promote and preserve the island’s native grape varieties, to share the history of the island’s wine with consumers and to safeguard the reputation of the Sicily brand. Including both small and large wineries, Sicilia DOC is devoted to the production of extraordinary Sicilian white and red wines that have a deep connection with their territory of origin.
Any wine with the Sicilia DOC designation is a guarantee of quality and of a deep respect for the island’s ancient winemaking traditions.
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