In May 2025, I returned to Sicily for Sicilia en Primeur, the island’s annual press event where producers from across the region share new releases with wine journalists from around the world. Sicilia en Primeur is part tasting, part storytelling, and part immersion in the culture, landscapes, and people behind the wines. We spend a couple of days in a conference room, tasting wines one after the other in a sterile, uninspiring environment (that is the reality of large, multi-day tastings). But we also break into small groups and visit a handful of wineries over a few days. This is where the good stuff happens. Here, you see and taste wines at their source and meet the people behind them. I’ve now been to this magical island a handful of times, and somehow it still manages to surprise me every single visit. I am never not impressed by the wines, but also by the place itself and the warmth, pride, and generosity of the people who call it home. These are my favorite Sicilian wines of 2025, bottles that stayed with me long after the trip ended and continue to pull me right back to the island. The wines below are the BEST wines I tasted on this trip. The best current releases from Sicily. No photos, no scores, and no formality. Just my unabashed opinions on each wine. Enjoy. This sparkling rosé from Tenute Navarra is made from Frappato, an indigenous Sicilian grape that’s usually cast in a supporting role. Here, it finally gets the spotlight—and honestly, it earns it. The first thing that hits me is how damn pretty and perfumed this wine is. It leans in rather than shouts. On the nose and palate, I get fresh red fruit (watermelon and wild strawberries) layered with florals and that signature Frappato savory edge. There’s a subtle dried-herb note, like sage, that brings just enough spice and herbal character to keep things interesting and grounded. That savory twist is what I love most; it keeps the wine from drifting into “just cute” territory. This is the bottle I’d open when I want bubbles but also want personality. It feels effortless yet thoughtful, and it made me immediately crave hot, crispy, and salty arancini. A reminder that sometimes the underdog grape just needs a little space to shine. This sparkling wine from Feudo Disisa is made from Chardonnay, and one sip in, I literally thought: yep, this is why I’m into wine. It’s crisp and refreshing, with bright green fruit and sharp, tart lemon leading the charge. The flavor that kept looping in my head? Tiny super tart crab apples. There’s also a visual cue here: the color. A deep gold that immediately signals time, which makes sense once you remember this is a 2017 vintage. That extra age adds depth without dulling the energy. It still feels precise and alive, just with more presence. But honestly, what cemented this wine for me wasn’t just what was in the glass; it was my experience in visiting Feudo Disisa. Sitting at the family home, sharing a freshly prepared meal made by mama, surrounded by the people who actually made this wine. Family-owned, family-made, and deeply personal. It’s a stellar example of Sicilian traditional method sparkling, but more than that, it’s a reminder that wine is at its best when it’s tied to people, place, and a table full of food. The nose of this blanc de blancs sparkling from Casa Vinicola Fazio is pretty and gentle, with layers of white flowers and green fruit. It honestly smells like beauty, delicacy, and expressiveness, reminiscent of Lilly Fazio, the brand's head, whom I met on a recent visit to the winery. The wine has rounded edges: the aromatics, the texture, the way it settles on the palate. This is the sparkling wine I reach for when life feels loud or heavy. No overthinking—just comfort in a glass. My emotional support sparkling. A Benanti rosato made from Nerello Mascalese, Etna’s iconic red grape, carries that volcanic vibe in so many Etna wines. There’s a quiet force to this wine. It does not come in loud or flashy ways, but there is power beneath the surface that slowly reveals itself. I tasted this while listening to Lady Bri and Lizzo, and honestly, the pairing made sense. Confident, grounded, and self-assured without needing to prove anything. The wine opened up, softening in the glass, and revealing a floral note on the finish that just kept going and going. Benanti is part of the OG crew on Etna. The wine is not trying to be trendy. It’s assured and deeply rooted in place. A metodo ancestrale sparkling from Valle dell’Acate made from Frappato, produced by bottling the wine before the first fermentation finishes, so it completes fermentation in the bottle, trapping CO2 and leaving some slight fizziness behind. From the first sniff and sip, it’s absolutely giving “Pet Nat” on both the nose and the palate. There’s that unmistakable funky, slightly feral energy that natural wine lovers gravitate toward, with a finish that leans savory and a little weird in the best way. Natty 4 sho. The texture and freshness make it feel playful rather than serious, like it wants to be opened early, shared casually, and not overthought. The wine is cloudy in the glass: It pours cloudy in the glass: cloudy with a chance of arancino? This Etna Bianco from Benanti is earth-driven and rocky in a way that immediately puts you face-to-face with the volcano. There’s real phenolic grip here, giving the wine texture and shape rather than easy softness. Brianne versus the volcano, and giving classic Etna energy. Those used to in-your-face, bodacious, fruit-forward Cali whites might think something is missing, waiting for more fruit or flash. I don’t. What I find instead is quiet power, the kind that doesn’t need to explain itself and doesn’t care if it’s immediately understood. This Graci Etna Bianco straight up smells like Etna. The nose is savory and hard to pin down, yet hyper-linear and laser-focused. That same precision carries straight through to the palate. It’s energetic, dynamic, and constantly moving. Wowzas. This wine is special. Quietly thrilling in a way that reminds you exactly why Etna continues to captivate people who love wines with soul and edge. Thank you to my colleague Anders for pointing me to this producer and this wine. This Catarratto from Caruso & Minini has a sense of place that’s impossible to separate from the wine. I visited, and it’s a special spot steeped in long family history that you can genuinely feel when you’re there. Rooty tooty fresh and fruity is the tasting note. That’s it. That’s the tweet. Lively and just plain enjoyable. This is not the most life-changing wine I’ve ever had, and that’s kind of the point. It’s a well-made wine grounded in deep Sicilian family tradition, with a fun twist thanks to a Piemontese by marriage. Side note: I’m fascinated by “north and south” Italian couples! The juxtaposition is wild. This Donnafugata wine captures the tension I love in many Sicilian whites. Strong yet delicate. It immediately made me think of how a woman who runs a winery (especially in Sicily) carries that same duality. There’s phenolic bitterness here. Purposeful and grounded rather than harsh. It gives the wine structure and backbone, making it feel unmistakably Sicilian. If you’ve ever wondered what Sicily smells like in a glass, this comes pretty close. Sun, land, and edge, all wrapped together. This is a classic Sicilian wine from a classic Sicilian producer, and it feels timeless rather than old-fashioned. This Grillo from Arianna Occhipinti had me immediately protective of my glass. Never take this away from me. Before I even tasted it, the nose completely took over: Chinese five spice, saffron, and green peppercorns. On the palate: savory, spiced, and generous in a way that feels confident rather than showy. That spice note really gives, carrying through the palate and stretching into an everlasting finish. There is a lot of wine in the world that tastes the same, whether it’s industrially made or thoughtfully produced, and honestly, that’s okay. You can’t expect every single wine to reinvent the wheel. But every once in a while, you find one. A wine that stands for something. One that exists on its own little island (pun intended). When that happens, it’s a beautiful thing. This is one of those wines. This Etna Bianco Superiore comes from the Volpare contrada in the municipality of Milo, an area known exclusively for white wines and shaped by the nearby Ionian Sea. There is a strong maritime influence here, and you feel it immediately. We visited and could feel the sea winds rushing into the vineyards, getting caught and lingering, constantly refreshing the vines. It’s also one of the rainiest parts of Sicily, adding another layer of energy and tension to the wines. In the glass, she’s a beaut. The wine feels alive and lifted. There’s freshness and clarity, but also depth. On the nose, it smells like walking through the vineyard and collecting bunches of fresh herbs (which we did). Carla and her sisters now run Maugeri, having taken over from their father, and that shift in energy is palpable. There is something distinctly different about a woman-led winery, especially on Etna, which locals often refer to using feminine pronouns. Confident, expressive, and grounded, it’s Etna Bianco at its most compelling and honest. This Nerello Mascalese from Benanti and the Contrada Monte Serra is classic Etna. Red fruit leads the way, but it’s quickly joined by a mineral graphite note (pencil shavings). The tannins really stick with you here. They’re present and persistent. In terms of color, there is a slight bricking in the glass, with the wine leaning into something more savory and evolved. This is not a sip-alone wine. It needs food. Must be enjoyed with food. Earlier, we tasted the Etna Bianco from Graci, and now we're here with their Etna Rosso. Gorgeous. From the first smell, it’s unmistakably Etna, but in a pretty, lifted way. Red fruit, volcanic earth, and that signature Etna clarity and precision. The tannins are on and poppin’. Like so many great Etna Rossos, this one absolutely needs food. It’s built for the table. The nose is zippy and lively, full of bright, cheerful fruit layered with herbs and pyrazines. And yes, our old friend Brett shows up too, but just at the right time and in the right amount. On the palate, the fruit flavors are complex. There’s a compelling mix of fresh, bright fruit alongside cooked and stewed fruits, creating contrast and depth. I find this wine interesting and contemplative. Peter Vinding is Danish and one of the original owners of the Royal Tokaji Company. In 2021, he lost his entire crop to an arson fire, and all the estate’s fruit was affected by smoke taint. Every 2021 wine was made from sourced grapes, showcasing resilience and adaptability. A wine from Alessandro di Camporeale that is very pretty, with a slightly rustic edge. Think of Apollonia, Michael Corleone’s first wife, in The Godfather. Feels old-Sicilian rather than polished for show. That’s the Perricone talking. Chill her down just a touch, and you’ve got a winner. Very easy to like. Frappato with a little bit of an animal side. There’s a sense of wildness here, that Occhipinti wines tend to have. At the core, there’s a beautiful ruby red fruit character that keeps everything drinkable. Around the edges, though, it gets funktastic. Savory, earthy, and a little untamed and feral on the fringes. Quite alive in the glass. I’m into it. From the first pour, it’s all red fruit and rose petals, fresh and inviting. All the fruit, easy breezy energy, but with good structure. It’s simple in the best way and slightly rustic. More than anything, this wine from COS speaks to a place. I can see (and taste) Sicily in the glass. A blend of Frappato and Nero d’Avola from the DOCG Cerasuolo di Vittoria Classico. It smells like southern Italy, or at least its wines. Savory and deeply familiar, with a slight animal note. A touch of earthiness adds character, while the fruit concentration and structure keep everything harmonious. This is absolutely a food wine. Pair it with anchovy toast, something salty and briny, and let the wine do its thing. A soulful wine from Occhipinti. Nerello Mascalese in a bright, easygoing mood. Sour cherries lead the way, plus dried herbs. Juicy and lively, with nice acidity. This is a red I’d happily serve slightly chilled. It’s light, food-friendly, and made for the table. On a previous visit to Giasira, I had this wine with a lemon leaf-wrapped meatball. Molto bene. With a 2014 vintage, this Casa Vinicola Fazio wine ain’t en primeur, but man, it’s good. And oh so Sicily. The nose is spice-driven, layered with prunes and toastiness, and those same aromas carry straight through to the palate. This is a meditative wine. The image that came to mind was an older Sicilian woman wearing a full face of makeup, beautifully settled into the hard-earned lines of her face. Confident and full of experience, this wine is.
Tenute Navarra Rosemosse 2024
Feudo Disisa Rene' 2017
Casa Vinicola Fazio Blanc de Blancs
Benanti Etna Rosato 2024
Valle dell'Acate Fil d'oro Metodo Ancestrale Rosato 2024
Benanti Contrada Cavaliere 2023
Graci Etna Bianco DOC Arcuria 2023
Caruso & Minini Catalu' 2024
Donnafugata Passiperduti 2024
Arianna Occhipinti SM 2023
Maugeri Etna Bianco Superiore C.DA Volpare Frontebosco 2023
Benanti Contrada Monte Serra 2023
Graci Etna Rosso DOC Arcuria 2022
Vinding Nerello 2021
Alessandro di Camporeale Monreale Perricone 2023
Arianna Occhipinti PT 2022
COS Frappato di Vittoria 2024
Arianna Occhipinti Grotte Alte 2020
Giasira Morhum 2022
Casa Vinicola Fazio Pietrasacra 2014
