Sicilia (Sicily) is the most southern of Italy's 20 wine regions and the largest Island in the Mediterranean. Long famous for the fortified wine called Marsala, the marketing marvel of Englishman John Woodhouse, it was also home to one of the famous Roman Empire "Crus" Mamertino, a sweet wine favored by Julius Caesar. As for Marsala, most people are only familiar with the lowest grade examples used in the preparation of Veal or Chicken Marsala but the best grades of Marsala are actually one of the finest fortified wines of the World. Today, Sicily produces World Class red, white, sparkling, dessert and fortified wines throughout the Island and there is even a little refreshingly clean Rose wine. Probably the most well known wine today in International Markets is the generously fruited dry red made from the Nero d'Avola grape, which yields dark and red fruits with a softly tannic wine with complexities that include wild herb, light florals, chocolate, spice and occasionally wood and vanilla components. The gamut of style run from easy drinking fruitier versions to more structured and cellar worthy wines of some depth. The red wines of Etna are also promising adding volcanic soil structure and both mineral, smoky notes. Etna Rosso is made primarily from the classy sounding Nerello Mascalese with a smaller percentage of Nerello Cappuccio. Again the style of Etna Rosso varies between producers and within a producers own line with some being fruitier and less structured for early consumption and others more intense, tannic and in need of cellaring. The other reds of Sicily include the effusively fruit forward Frappato and the pale red (almost Rose looking) Cerasuolo di Vittoria is worth giving a try. Perhaps the most exciting, other than Nero d'Avola, are those reds being made from International varieties like Syrah, Cabernet Sauvignon and whites like Chardonnay, Viognier, Sauvignon Blanc by wineries like Donnafugata and Rapitala. Other Sicilian white wines include those made from the local Catarratto, Carricante, Grillo and Grecanico that are mostly done dry but with some done as Late Harvest styled sweet wines. The base level dry wines are a wonderful alternative to unoaked wines like Pinot Grigio, also nicely done in Sicily, and the select cuvees of some of these present deeper, more concentrated wines with additional complexities from lees aging, malo-lactic and oak elevage. There is of course the famous sweet Moscato wines of Siracusa, di Noto and the nearby Islands of Pantelleria and delle Lipari. All sensational sweet wines. The sparkling (Spumante) wines of Sicilia are also quite fine and such good values, they are made froma variety of grapes. Cooperatives are still important producers in Sicilia and the wines of Settisoli are quite reliable. The Duca di Salapurata is one of the largets producers and famous for their Corvo red and whte blends, that still deliver good quality wine at an affordable price. Other names to look for are Colosi, Regaliali, Tasca d'Almerita, COS, De Bartoli For Marsala, Florio, Lombardo, Mirabella, Rallo an Pellegrino are always reliable. Truly, Sicilia is a treasuretrove of every type of wine that you will fall in love with or in the words of La Cosa Nostra....OR ELSE!