Superiore Riserva 10 Anni by Marco de Bartoli

Grillo Grillo is a white grape from Sicily that’s surprisingly fresh and zippy. It usually tastes like lemons, green apples, and a bit of herbs—super crisp, nothing too sweet or heavy. The acidity is high, so the wines feel lively and refreshing. You’ll mostly find Grillo as a dry, light-to-medium bodied wine, perfect for hot days or seafood. It’s not complicated or fussy, just clean and easy to drink. If you like Pinot Grigio or Sauvignon Blanc, give Grillo a try.

Catarratto Catarratto is Sicily’s go-to white grape. It’s fresh, light, and easy to like, with flavours that remind you of lemons, apples, and sometimes a hint of herbs. Acidity is medium, so it won’t make your mouth pucker, but it keeps things lively. Body is usually on the lighter side—nothing too heavy or oily. You’ll mostly find Catarratto in crisp, everyday whites or used as a main ingredient in Marsala. It’s a solid choice for seafood, salads, or just a hot afternoon. No need to overthink it: it’s simple, clean, and does exactly what you want from a southern Italian white.

Zibibbo Zibibbo is a type of muscat grape that’s super aromatic and a bit wild. Expect big, bold flavours—think juicy oranges, peaches, maybe a whiff of flowers, but all turned up. It’s pretty sweet most of the time, but dry styles exist too. These wines are usually low to medium in acidity and feel fairly full in your mouth, so not really crisp. You'll find Zibibbo in dessert wines, sparkling wines, and some quirky dry whites, especially from Sicily. If you like your wines fragrant and punchy, give it a try.

Marco de Bartoli Marco de Bartoli is a big name in Sicily, mainly known for bringing Marsala wine back from the brink. He ditched cheap, mass-produced stuff and put quality first, making Marsala that actually tastes great. The family also makes crisp, dry whites like Grillo and Zibibbo—forget sugary tourist wine, these are fresh, punchy, and worth your time. Everything is low-intervention, with organic grapes and minimal messing around in the cellar. If you see their name on a bottle, expect straightforward, characterful Sicilian wine that proves the island is about more than beachy holiday drinks.

Sicilia Sicilia (Sicily) is Italy’s southern island, and it’s hot, sunny, and windy pretty much all year. Perfect for growing grapes without much fuss. The main local grapes are Nero d’Avola (red) and Grillo or Catarratto (white), though you’ll spot plenty of international grapes too. Wines from Sicilia tend to be bold and straight-up, with reds that are fruity but not heavy, and whites that are crisp, fresh, and easy to drink. If you want solid, great-value wine without any pretence, Sicily has you covered.

Marsala Marsala is a coastal spot in western Sicily best known for its namesake fortified wine, but there’s more to it than that. Local producers work mostly with native grapes like Grillo, Catarratto, and Nero d’Avola. The climate is hot and dry, so grapes get plenty of sun and ripen fully. This makes for bold, often pretty robust wines, both white and red. While Marsala is famous for sweet or semi-sweet wines, you’ll also find some crisp, fresh whites and juicy reds coming out of the area now. Basically, Marsala is old-school Sicily with a bit of a modern twist—expect variety, but mostly solid, sunny wines.

Italy Italy is a wine powerhouse—every corner grows grapes and makes something worth trying. The north does crisp Pinot Grigio and bold reds like Barolo and Amarone. Head to Tuscany for Chianti and Brunello, both made from Sangiovese grapes. Down south, think big, juicy reds like Primitivo and Nero d’Avola. Styles are all over the map: super-light whites, easy pinks, sparkling Prosecco, and reds from light and food-friendly to serious and full-on. Italian wine is hardly ever boring and usually made for food. Labels are tricky to read, but most bottles deliver great value and character.

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