Sicily is the largest region in Italy in terms of hectares of vines, with around 100,000 hectares corresponding to the 15% of the total area dedicated to viticulture in Italy.
Many indigenous red grape varieties are used to produce DOC and DOCG wines, especially in the eastern part of the island, and some of the most famous dessert wines from Italy are made in Sicily.
Cerasuolo di Vittoria DOCG is made with Nero d'Avola and Frappato, while Nerello Mascalese, Nerello Cappuccio, Nocera and Nero d'Avola are used for the production of Faro DOC in the province of Messina.
Mount Etna and its volcanic soils produce both red and white good wines, these from Carricante, Catarrato. In the west the Alcamo and Erice DOCG are made with Catarratto, Ansonica, Grillo and Grecanico.
On the Pantelleria island the Zibibbo di Pantelleria is made from a local variation of Muscat of Alexandria. Two famous aromatic grapes, Malvasia and Moscato Bianco, give life the renomed sweet wines Malvasia delle Lipari and Moscato di Noto.