Known primarily in the late twentieth century for its production of bulk wine, Sicily is now rediscovering its heritage of quality wine production and its local varieties. The growing number of quality-oriented producers are beginning to put Sicily firmly back on the world wine map, producing not only IGT wines from international varietals but also a wide variety of wines crafted from indigenous varieties. These range from the crisp, mineral-driven wines derived from the volcanic soils of Etna through to the luscious Malvasia delle Lipari or Passito di Pantelleria.
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