Sicily produces the full range of wine styles, from sparkling to dessert and everything in between. Nero d'Avola is a relative newcomer to the island but makes a fair proportion of the Eloro DOC, of which there are a handful, and is now recognised as one of Italy's better indigenous red varieties. A large proportion of the Catarratto harvest is either exported to mainland Italy or used for Marsala production where this white grape's earthy aroma and ample alcohol can be tamed.
For white varieties, Grillo, Catarratto and Muscat of Alexandria are the most planted. Important red varieties include Nero d'Avola and Frappato.
The Mediterranean climate bring mild & damp winters and dry, hot summers. Coastal areas benefit from sea breezes; reduceing rot and mildew threats, allowing for natural organic grape production conditions. Sicily's soils are varied, with basalt rich volcanic soils in the shadows of Mount Etna, chalk, clay and sand based gowing medians.