Can you hear that? It’s the pop of corks – and not just any bubbles… we’re talking Sicilian Sparkling Wine!
While Sicily might not be the first place that comes to mind for bubbly, the island is quickly becoming a vibrant hub for Classic Method production. From mountain-grown whites to volcanic rosés and beyond, winemakers across Sicily are crafting expressive, terroir-driven Spumante that rival the best.
Today, I’m here to make your Sicilian sparkling journey even more exciting, with a curated selection of artisanal Sicilian Metodo Classico wines, complete with winemaker highlights and perfect food pairings. Get ready to sip, savor, and discover your new favorite bottle – each one bursting with personality and island charm.
“TERZAVIA” by Marco De Bartoli winery, a well-known historical winery of the Marsala area is definitely the one that is trying the most to dare, beautifully representing the tradition of an evolving territory, enhancing hitherto unexplored characters of Grillo variety. For one part, the base wine does vinification in steel vats preserving the grapes’ delicate characteristics. At the same time, oak barrels give the wine an additional rounded and easy-drinking quality expressed through camomile, ripe citrus fruits, and nutty, and pastry notes. Then it is left on the lees for 18 months.
Try it with crudo di gamberi rossi di Mazara (raw Mazara red prawns), insalata di mare (marinated seafood salad), or tartare, especially Mediterranean albacore or red tuna. It also complements sarde a beccafico—stuffed sardines with pine nuts and raisins—or tonno alla ghiotta, a savory tuna stew with olives, capers, and tomatoes. Each sip brings out the vibrant, coastal soul of the Grillo grape.
"BLANC DE BLANCS" Alessandro Viola
“BLANC DE BLANCS” by Alessandro Viola from a picturesque Alcamo, one of the emerging Sicilian wine regions when it comes to natural wines.
This sparkling wine is fruity and elegant. Made of 100% Catarratto grapes, with no dosage, and great authenticity. Base aged for 4 months, 90% in steel and 10% in barrique, stays on the lees in the bottle for at least 20 months before disgorging.
Ideal as an aperitif with its fine bubbles, it will go perfectly with veggie–based antipasti as Onion and Herb Frittata, Marinated Zucchini, or Eggplant. Sarde a Beccafico: stuffed sardines rolled with breadcrumbs, pine nuts, raisins, and citrus zest. A sweet-savory profile that resonates with both the fruitiness and oxidative notes in Metodo Classico or a western Sicily grand classic – Pani Cunzatu, google it to make it at home, it’s super easy!
Drink this delightful wine young; without further delay, you will enjoy its floral and fruity notes as well as notes of almond paste, wild herbs, beeswax, creamy freshness, and citrus fruit notes. Or let it rest for a few years in the cellar.
"Mira" Porta del Vento
A cult wine! “Mira” is produced by one of the few biodynamic wineries in Sicily, guided by Marco Sferlazzo. Situated in Camporeale, province of Palermo, at 600 m.a.s.l. This sparkling wine is crafted through bottle refermentation using a Catarratto base, enriched with the first must from the following harvest. It rests on lees for 16 months before disgorgement. On the nose, refreshing floral notes of yellow broom flower intertwine with vibrant aromas of yellow apple, anise, and aromatic herbs. The palate is taut, firm, and elegant, showcasing remarkable freshness and a creamy texture, finishing with a pleasantly bitter nuance reminiscent of toasted hazelnut.
Enjoy it with panelle (chickpea fritters), arancine filled with ricotta and herbs, raw red prawns from Mazara del Vallo, spaghetti with sea urchin, or a selection of pecorino and fresh cheeses.
"LYR" Porta del Vento
“LYR” by Porta del Vento. Same gorgeous place – Camporeale windy hills, yet different expression. It’s truly a one-of-a-kind Sicilian sparkling wine made of exclusively an indigenous variety Perricone.
Aged for 16 months on the lees in the bottle, it has persistent perlage and unexpected verticality. This Blanc de Noirs sparkling wine is somewhat unforgettable on the palate. Red crunchy berries, spontaneous Vineyard flowers. Yet saline finish has impressive persistence and makes for some pleasant pairings with maritime-influenced dishes. Try it with oysters, spaghetti with clams, pasta with sardines, and wild fennel or seabass rolls with marinated vegetables.
"BLANC DE NOIR PAS DOSE 36 MESI" Nuzzella
“Blanc de Noir” by Nuzzella is an artisanal Metodo Classico Spumante crafted from 100% Nerello Mascalese, grown at 550 m a.s.l. on the north-eastern slope of Mount Etna, in Piedimonte Etneo. The unique mix of mountain-meets-Mediterranean climate, sharp day-night temperature shifts, and volcanic soils rich in minerals gives this wine its remarkable complexity and texture. Traditional vinification and 36 months of lees aging add further depth.
White vinified, this Etna D.O.C. sparkler reveals aromas of citrus peel, wild herbs, chamomile, and toasted crust, followed by saline, red plum skin, and mineral nuances. On the palate, it’s precise and dynamic, with fine, persistent perlage, bright acidity, and a savory, floral-laced finish.
A refined match for dishes like fish in white sauce, grilled shellfish, or ricotta-filled ravioli. Also pairs beautifully with Modica-style rabbit or delicate seafood crudo, highlighting the wine’s elegant structure and natural character.
"Spumante Metodo Classico di Nerello DBE" - Tenuta Solisciaro
After years of experience at Marsala’s Marco De Bartoli family estate, Renato De Bartoli launched the DBE – De Bartoli Etna project on the northern slope of Mount Etna. The results are nothing short of remarkable.
This Metodo Classico Zero Dosage Spumante is made from 100% Nerello Mascalese grown on volcanic soils over 700 meters above sea level, preserving the grape’s natural acidity. After soft pressing and fermentation in stainless steel, the base wine ages on fine lees for 6 months before bottle refermentation. 18 months of lees aging. No dosage.
Bright straw yellow with coppery reflections and fine, persistent bubbles, it offers aromas of white peach, grapefruit, almond, and mineral graphite notes. The palate is fresh, savory, and deep, with an elegant, lingering finish.
Perfect with raw fish antipasti, grilled octopus, fried anchovies, or a citrus-infused fennel and orange salad. Its freshness and complexity also pair beautifully with caponata or grilled swordfish.
Rosé "COS" COS
“COS” by COS winery is made from the native Frappato grape, typical of the Vittoria region of Sicily. It is made with spontaneous fermentation in terracotta amphorae, and aging for 56 months on its own yeasts. It is a delicious Rosè Sicilian sparkling wine with a fine perlage and hints of dried strawberry and rhubarb, aromatic herbs. The aftertaste is harmonious, giving the finish a bit of dryness supported by good acidity.
To fully enjoy its aromatic complexity, serve “COS” at 10–12°C. It pairs beautifully with Sicilian specialties like formaggi stagionati (aged cheeses such as Piacentinu Ennese or Ragusano), capuliato, or a platter of local charcuterie featuring salame Sant’Angelo and coppa. For something heartier, try it alongside grilled tonno alla palermitana (Palermo-style tuna with herbs and breadcrumbs) or anatra al marsala (duck breast glazed with Marsala wine). Each bite brings out a new layer of this expressive sparkling rosé.
