Sicily Guide

I am not quite sure, but it is according to this article from The Age, an Australian newspaper.

The idea of drinking a Sicilian wine a decade or even a few years ago, wouldn’t have crossed most Australians’ minds let alone palates. But times are certainly changing - and rapidly.

Part of that transformation has been the growing interest in preserving and promoting indigenous Sicilian varieties that are as exhilarating as their names, such as nero d’Avola, carricante, grecanico and frappato.

Plus, producers from the mainland, especially Tuscany, now realise Sicily’s great potential. Many are buying up sites - land prices are relatively inexpensive - and planting vineyards to capitalize on the next wave of wine trends.

Read more at The Age