Winemaking in Sicily boasts a history as old as 4000 BC, significantly shaped by successive foreign influences including the Phoenicians, Greeks, Romans, and Arabs. After a golden age in the late 18th century with Marsala fortified wine, the industry faced setbacks from the phylloxera pest and two World Wars. A resurgence began in the late 20th century, with a renewed focus on indigenous grapes and volcanic terroir, particularly from Mount Etna, leading to high-quality wines that reflect