The history of Sicily has been characterized by wine and vines since ancient times. In fact, it is believed that vines grew spontaneously there even long before the arrival of the Greeks and viticulture, as we know it today, was introduced to the island during the eighth century BC by them. This is how fine and famous wines with a long history such as Marsala are born in Sicily, but also fragrant dessert wines such as Passito di Pantelleria and Malvasia delle Lipari, without forgetting Moscato di Noto and Siracusa, like the robust red wines and interesting white wines from the Etna area. These and many other wines are the architects of the enological renaissance of Sicily and have also made famous the autochthonous grapes with which they are produced, such as Grillo, Catarratto, Inzolia, Zibibbo, Malvasia and Nero d'Avola. The viticulture of Sicily, for many years aimed at obtaining blended wines (high alcohol content and large quantities) has made remarkable progress in recent years, achieving remarkable results in the oenological field. The structure of Sicilian wines, due both to the type of grapes and to the pedoclimatic environment, accompanied by the qualitative improvement and refinement of oenological techniques, has meant that many products have by now established themselves with full merit on the national and international markets.