A full-bodied, beautiful blend of grecanico, inzolia, and catarratto grapes, this aromatic white is a natural for seafood.

From one of Sicily’s most renowned winemakers, this nero d’avola and frappato blend (aged in terra-cotta amphorae) has an earthy, cedary edge.

Made mainly with nerello mascalese, this rich, minerally red is our favorite bottle from Etna; great with swordfish.

A blend of nero d’avola and frappato, this wonderfully cherry-scented wine pairs well with lamb and pastas.

This fruit-forward wine made by 28-year-old Arianna Occhipinti has soft raspberry notes and nice acidity. We love her whites, too.

Leather, spice, dried fruit, made from century-old nerello mascalese and nerello cappuccio vines from Etna. Perfect with pork.

This medium-bodied wine from one of Sicily’s largest producers has hints of dried figs and pepper, with macerated cherries and tannins.

From the Etna region, this light-bodied red (mostly nerello mascalese) has hints of candied cherries, smoke, and orange peel. Great with lamb as well as fish.

A medium-bodied nerello mascalese from Messina, with rich cherry flavors and subtle hints of spice and cloves. Pairs fabulously with meats and pastas.

Made with 100 percent carricante grapes, this crisp, yeasty white has hints of peaches and herbs and pairs well with all seafood.