(WR) The 2026 harvest begins in western Sicily, with the harvest of the first early white grape varieties. A journey lasting approximately one hundred days, starting in late July, it traverses the island from western Sicily to the hinterland, from the Hyblaean plateau to the slopes of Mount Etna, all the way to the smaller islands, revealing the variety of terroirs, grape varieties, and expertise that make Sicily a true winemaking continent.
“The Assovini Sicilia companies share a journey of quality, innovation, and a constant pursuit of excellence, helping to enhance the territories and the people who preserve them,” says Gabriella Favara, president of Assovini Sicilia.
“The prospects for the 2026 harvest in Sicily are decidedly positive. The seasonal trend, characterized by a particularly rainy winter and spring, has allowed for a good replenishment of the soil’s water reserves, favoring the balanced vegetative and productive development of the vines. Furthermore, the limited pressure from pathogens and harmful insects, with only a few isolated cases recorded and promptly managed, has allowed the vineyards to maintain excellent phytosanitary conditions. Even the temperature peaks recorded in July were well-managed by the plants thanks to the accumulated water availability. We expect a high-quality harvest, with wines characterized by an interesting aromatic profile and a good balance between freshness and elegance,” says Pietro Pollara, vice president of Assovini Sicilia.
The recent harvest trend sees the end of July as the start of the great Sicilian harvest. International varieties, such as Pinot Noir and Chardonnay, which are characterized by high acidity levels, are harvested to create sparkling wines as well as still wines.
“Western Sicily produces Grillo as a resilient grape variety, capable of withstanding difficult climate conditions. Nero d’Avola and Perricone are also showing excellent growth performance. Thanks to timely and rigorous agronomic management based on sustainable agriculture principles, they have successfully resisted the main pathogens, thus preserving the absolute integrity of each individual bunch,” says Giampiero Vantaggiato, agronomist at Feudo Stagnone & Cantine Birgi.
We have to wait until the second ten days of August for the first bunches from inland Sicily to be cut: Gianfranco Lombardo, owner and agronomist at Tenute Lombardo, reports “excellent prospects for the harvest, with a rediscovered Nero d’Avola that stands out for its new characteristics and a Catarratto that, we are sure, will stand out for its elegant fruitiness.”
The queen variety of the Ragusa area is Frappato, a word that sums up the entire region, a variety capable of best interpreting the wine-terroir combination. “The Frappato grapes, vigorous and resistant to the scorching heat, offer glimpses,” comment Carlo Casavecchia and Gaetana Jacono of Valle dell’Acate, “of a complex Frappato, an unusual, elegant red, in step with the times: a contemporary wine capable of pairing with the most unexpected pairings on warm summer evenings.”
Also in the southeast—in Noto—the extreme heat, according to Gionata Pulignami, technical director of the Zisola winery, is overcome “thanks to the expert bush-training of the vines. The lack of a structure, in fact, allows the circulation of cooler air currents and sea breezes.” Looking ahead, the forecast is for a vintage that will once again highlight and emphasize the unique style of this corner of Sicily.
The hills of the Faro DOC create a small corner of Sicily unlike any other. Facing north and the Strait of Messina, they are characterized by a microclimate particularly suited to viticulture thanks to the “Strait” wind, which favors unique conditions for the development of high-quality production of the native Nocera and Nerello Mascalese grape varieties. “The high temperatures have only marginally impacted the quality of our vines, which enjoy excellent phytosanitary conditions and guarantee excellent conditions for winemaking.” — Gianfranco Sabbatino, co-owner of Le Casematte.
Alongside the Faro DOC, the Mamertino DOC expresses the Messina winemaking tradition through grape varieties such as Nocera and Nero d’Avola. “We are being cautious and observing developments in the coming weeks. It will be important to understand how the Nocera, a grape variety particularly sensitive to high temperatures, will react,” says Antonio Grasso of Feudo Solaria.
An island within an island, the Sicilian archipelagos represent a case of diversity and uniqueness that complete a scenario, the Sicilian one, of great complexity: «The forecasts in Salina, in the Aeolian Islands, are positive and exciting, the result of a season that has found its perfect balance for all the typical varieties of this terroir. “The region will be characterized by a series of exceptionally high-quality wines, starting with Malvasia, which will bring a very high level of quality and wines with remarkable aromatic complexity and freshness.” — Pietro Colosi, winemaker at Colosi.
Regarding Pantelleria’s iconic grape, Zibibbo, “the increase in temperatures has not compromised its excellent performance, but has favored a particularly balanced sugar-acid ratio. From the earliest coastal areas to the later mountain districts, we will have a staggered harvest, which will also allow for perfect winemaking management, achieving quality production.” — Gianfranco Giacalone, agronomist at Cantine Pellegrino.
This journey will conclude with the harvest of the Etna grapes, a long harvest schedule that will conclude in the volcano’s vineyards between mid-September and late October, with possible extensions until early November. Altitude and temperature variations are key elements in preserving the complexity of the grapes. “Favourable climatic conditions and the continental climate of Europe’s highest volcano allow for a harvest of healthy Nerello Mascalese and Carricante grapes, with good aromatic expression and an interesting balance between phenolic ripeness and acidity. These are the unique and decisive elements that distinguish Etna’s wines,” says Salvatore Rizzuto, winemaker at Gambino.