In Sicily, mass wine production and smaller-scale winemaking offer contrasting approaches to viticulture and wine quality. Mass wine production in Sicily, driven by large commercial wineries, focuses on high yields and efficiency. These producers often use industrial methods, including mechanized harvesting, chemical fertilizers, and irrigation, aiming to create affordable, consistent wines for a broad market. The emphasis is on quantity, which can sometimes compromise complexity and the expression of the region's unique terroir.
In contrast, smaller-scale winemakers in Sicily, in areas like Mt. Etna and Vitoria, prioritize craftsmanship, sustainability, and a connection to the land. Their focus is to produce terroir-driven wines. Many of these artisanal producers practice organic or biodynamic farming, harvest grapes by hand, and use minimal intervention techniques in the cellar. Their wines often reflect the distinct character of specific vineyards. Native grape varieties are nero d’avola, carricante, nerello mascalese or grillo.
