Best Sicilian Red Wines

Sicilian Red Wines at a Glance

How to use this tasting guide

Start with the style you enjoy, then compare two contrasting grapes. The best Mount Etna wine tours page covers volcanic vineyard visits; Nero d’Avola wine tours introduces southeastern tastings. The booking calendar above is for an Etna cellar tasting, so it will not cover every grape listed here.

1. Nero d’Avola

Nero d’Avola is Sicily’s best-known red grape. It is grown throughout the island, so there is no single Nero d’Avola style.

Warmer areas can produce generous wines with plum, black cherry and spice. Higher or cooler sites may emphasize freshness, redder fruit and herbal notes. Oak aging can add vanilla, cocoa or tobacco, but many producers now favor more restrained maturation.

What it tastes like

Common characteristics include:

• Black cherry
• Plum
• Dried herbs
• Licorice
• Black pepper
• Cocoa in oak-aged examples

What to eat with it

Nero d’Avola pairs naturally with grilled lamb, sausage, meatballs, baked pasta and tomato-rich sauces. Fresher versions also work with tuna, aubergine and firm cheeses.

When tasting, compare a young unoaked bottle with a mature or reserve expression. The contrast demonstrates how versatile the grape can be.

2. Etna Rosso

Etna Rosso is produced on Mount Etna, principally from Nerello Mascalese with Nerello Cappuccio permitted in the blend.

Its pale color can be misleading. The wine may have substantial tannin, acidity and aging potential despite appearing lighter than Nero d’Avola.

What it tastes like

Expect some combination of:

• Sour cherry
• Wild strawberry
• Dried flowers
• Mediterranean herbs
• Smoke
• Earth
• Mineral or stony notes

Etna Rosso appeals to drinkers who value fragrance, structure and savory complexity more than obvious fruit sweetness.

The volcano’s different slopes and vineyard districts can produce noticeably different expressions. Read our complete Etna Rosso guide for details about Nerello Mascalese and Etna’s contrade.

3. Cerasuolo di Vittoria

Cerasuolo di Vittoria is Sicily’s only DOCG wine. It blends Nero d’Avola with Frappato and is produced in the southeast.

The result can combine the darker fruit and structure of Nero d’Avola with Frappato’s perfume and freshness.

“Cerasuolo” refers to a cherry-like color or character. It does not mean that the wine is a rosé.

What it tastes like

• Red cherry
• Strawberry
• Rose or violet
• Herbs
• Gentle spice

Cerasuolo di Vittoria is often easier to pair with food than a heavily oaked red. Try it with pasta alla Norma, roast chicken, pork, tuna or vegetable dishes.

For another comparison, look for Cerasuolo di Vittoria Classico, which comes from the historic production area and has longer minimum ageing. It is a useful distinction, rather than a guarantee that you will prefer the wine.

4. Frappato

Frappato is one of Sicily’s most distinctive aromatic red grapes. It can be bottled alone or blended with Nero d’Avola in Cerasuolo di Vittoria.

Varietal Frappato is usually light- to medium-bodied, fragrant and driven by red fruit. It may be served slightly cool, particularly in warm weather.

What it tastes like

• Strawberry
• Raspberry
• Red cherry
• Rose petals
• White pepper
• Dried herbs

Frappato is a useful answer for travelers who assume Sicily only produces heavy red wine. It works with antipasti, caponata, grilled vegetables, charcuterie, chicken and oily fish.

Avoid serving it too warm. A short period in the refrigerator can make its freshness more apparent.

5. Perricone

Perricone is a traditional western Sicilian grape associated particularly with the area around Palermo. It is sometimes called Pignatello locally, although labeling and local usage can vary.

The grape generally produces darker, more structured wine than Frappato.

What it tastes like

• Black cherry
• Plum
• Earth
• Herbs
• Pepper
• Firm tannin

Perricone was once much less visible outside Sicily, but renewed interest in native grapes has brought it back to tasting rooms and specialist wine lists.

Pair it with sausage, grilled pork, hard cheese or rich vegetable dishes. It is especially worth seeking on a wine trip from Palermo.

6. Nerello Cappuccio

Nerello Cappuccio is best known as the supporting grape in Etna Rosso. Compared with Nerello Mascalese, it often contributes deeper color, softer texture and spicy fruit.

Pure examples are less common, making them particularly interesting during a winery tasting.

What it tastes like

Depending on the producer, expect dark cherry, herbs, pepper and floral notes. The wine is often rounder and less sharply structured than varietal Nerello Mascalese.

Trying the two grapes separately can help explain how an Etna Rosso blend is constructed.

7. Faro DOC

Faro is a small-production red denomination in the hills around Messina. Wines are generally blends based on local grapes such as Nerello Mascalese, Nerello Cappuccio and Nocera.

Faro shares some aromatic and structural qualities with Etna Rosso, but it has its own maritime and geographical identity.

What it tastes like

• Red and dark cherry
• Dried flowers
• Wild herbs
• Pepper
• Earth
• Saline or savory notes

Because production is limited, Faro is easier to find in specialist Sicilian wine shops and restaurants than in ordinary supermarkets.

Pair it with lamb, mushrooms, roast pork or aged cheese.

8. Mamertino Rosso

Mamertino is another historic denomination from northeastern Sicily, particularly the province of Messina.

The red wine may include Nero d’Avola, Nocera and other permitted grapes, depending on its classification. Styles differ among producers, but the wines commonly have a warm Mediterranean profile supported by herbs and spice.

Mamertino is worth trying if you have already explored Etna and want to understand northeastern Sicily more broadly.

Serve it with braised meat, meat-filled pasta or mature cheese.

9. Nocera

Nocera is a dark-skinned grape strongly associated with northeastern Sicily. It appears in Faro and Mamertino blends but can also be found as a varietal wine.

The grape can provide deep color, acidity and spicy dark-fruit flavors.

What it tastes like

• Blackberry
• Dark cherry
• Pepper
• Mediterranean herbs
• Savory spice

Nocera remains less internationally recognized than Nero d’Avola or Nerello Mascalese. That makes it a rewarding discovery for visitors who want a wine unavailable on most restaurant lists outside Sicily.

10. Contemporary Sicilian Red Blends

Not every notable Sicilian red is made exclusively from native grapes. Producers across the island work with Syrah, Cabernet Sauvignon, Merlot and other international varieties, sometimes blending them with Nero d’Avola.

Syrah has adapted particularly well to parts of Sicily. It can produce ripe, spicy reds with blackberry and pepper notes.

These wines may not communicate regional tradition as directly as Frappato or Etna Rosso, but the best examples form an important part of modern Sicilian winemaking.

When visiting an estate, taste its native-grape wine before its international blend. This provides a clearer reference point for the producer’s regional identity.

Which Sicilian Red Should You Choose?

If you like rich, dark-fruited wine, begin with Nero d’Avola.

If you like Pinot Noir or Nebbiolo, try Etna Rosso.

If you prefer floral, medium-bodied reds, choose Cerasuolo di Vittoria.

If you enjoy light reds such as Gamay, order Frappato.

If you want something rustic and traditional, seek Perricone.

If you collect rare regional wines, look for Faro, Mamertino or Nocera.

What Temperature Should Sicilian Red Wine Be Served At?

“Room temperature” can be too warm during a Sicilian summer.

As a general guide:

• Serve Frappato around 13–15°C
• Serve Cerasuolo di Vittoria around 14–16°C
• Serve Etna Rosso around 15–17°C
• Serve structured Nero d’Avola around 16–18°C

These are approximate ranges, not rigid rules. The goal is to preserve aroma and freshness without making the tannins feel harsh.

Do Sicilian Red Wines Need Decanting?

Young, structured Nero d’Avola or Etna Rosso may benefit from air. Older wines should be handled more carefully because their aromas can fade after prolonged exposure.

At a restaurant, ask the sommelier whether the bottle was opened in advance. At home, taste the wine first and decant only if it appears closed or unusually firm.

Where to Taste Sicilian Red Wine

Mount Etna is the best destination for Nerello Mascalese and Nerello Cappuccio.

Vittoria and Ragusa are essential for Cerasuolo di Vittoria and Frappato.

Palermo’s surrounding countryside is a useful place to find Perricone.

Nero d’Avola is grown across the island, but southeastern Sicily provides an appropriate historical and geographical context.

Faro, Mamertino and Nocera are best explored around Messina and northeastern Sicily.

Build a Comparative Tasting

A useful five-wine Sicilian red tasting would include:

1. Frappato
2. Cerasuolo di Vittoria
3. Etna Rosso
4. Nero d’Avola
5. Perricone or Faro

Taste from the lightest and most aromatic wine toward the fullest and most tannic. Use separate glasses if possible and add simple food after the first comparison.

This lineup reveals the real range of Sicilian red wine—from fragrant and delicate to savory, volcanic and powerful.

For an Etna introduction, the Mount Etna winery tour and tasting in Linguaglossa offers a cellar visit with wines and food; confirm the selected package. For a wider route, compare Sicily wine regions.

Wine references

The Etna DOC consortium explains the volcanic varieties. The Cerasuolo di Vittoria consortium sets out the Nero d’Avola and Frappato blend, while Planeta’s Capo Milazzo estate provides producer examples of Mamertino and varietal Nocera. Serving temperatures and food pairings above are practical suggestions, not appellation rules.

For another side of the island, compare Sicilian white wines, from Carricante to Grillo and Zibibbo.