When I first visited Sicily, I fell in love with the sun-drenched island, balmy evenings, luscious desserts and excellent wines. I stocked up on the sweet golden Zibibbo from Pantelleria and bold fruity Nero D’Avola wines and fancied myself an expert on Sicilian tipple for a while. However, the more I learnt about the island the more I realized how little I knew about its grapes. There are so many unique varieties, one better than the other!

Old traditions: “For several centuries, the island wines developed apart from the influence of continental Europe. As a result, there are scores of indigenous grape varieties that we only see growing in isolated parts of the island. They have peculiar names, wonderful aromas and amazing flavors that are fresh and unforgettable,” explains Benjamin Spencer, an American expat living in Sicily, director of the Etna Wine School and the author of the forthcoming book, The New Wines of Mount Etna.