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Sicily is the largest wine region in Italy and can enjoy a diversified production, ranging from very traditional marsalas to wines with a modern profile, using international grape varieties. The latter showed a good acclimatization of foreign varieties to the island, while the rediscovery of autochthonous plants reinforced the identity of Sicilian wines. Nero d'Avola has become a popular ingredient in red. However, Sicilian whites represent three-quarters of total production and include a whole production of sweet wines. In this category, there are expressions of type VDN, identified by their constituent, such as Moscato (Muscat of Alexandria) and Malvasia, as well as sweet wines from the same grapes and obtained from raisined grapes. They are then called passito, of which that of the island of Pantelleria is the most famous.
