The Sibiliana/Cantine Europa co-operative have more than 4500 hectares of productive land in Sicily with grapevines located across the provinces of Trapani, Agrigento,  and Palermo. As an established winery in Sicily, Sibiliana Vini uses the latest in modern winemaking technology to produce this range of wines from indigenous Sicilian grapes. The three quality levels of Grillo and Nero d'Avola show the grapes in increasing levels of complexity. The Sibiliana 'Sensale' range of wines are full of Sicilian character and offer fantastic value. 

The naming of the brand refers to the Sibiliana Tower, a symbolic building of the city of Petrosino and the whole area coast between Marsala and Mazara del Vallo. The Sibiliana Tower had a lantern inside it, useful for fishing boats to direct them to the coast. Today as it was then, the value of the Sibiliana lantern remains, they are committed to illuminating and researching the best the area has to offer from a winemaking perspective.

Sicily is the largest island in the Mediterranean. Known for its abundant sunshine, coastal breezes, and low rainfall, the island provides ideal conditions for sustainable and organic viticulture. Volcanic soils, especially around Mount Etna, add complexity and minerality to the wines, while clay and limestone in other areas support a wide range of grape varieties.

Sicily is home to a mix of indigenous and international grapes. Key native varieties include Nero d’Avola, Sicily’s flagship red, known for its bold fruit, spice, and smooth tannins, and Frappato, which offers light, aromatic reds with floral and red berry notes. On the white side, Grillo, Catarratto, and Carricante produce wines ranging from fresh and citrusy to textured and mineral-driven. Carricante, in particular, thrives on the slopes of Mount Etna, yielding crisp, age-worthy wines.

The island’s wine styles are as diverse as its landscapes—from robust reds and elegant whites to refreshing rosés and traditional sweet wines like Marsala and Passito di Pantelleria. Sicilian wines often showcase vibrant acidity, sun-ripened fruit, herbal undertones, and a distinct sense of place, making the region a standout in Southern Italy’s wine scene.

Grillo is a proudly Sicilian white grape, historically the backbone of Marsala and now a star of the island’s dry whites. DNA work shows it as a crossing of Catarratto and Zibibbo (Muscat of Alexandria), combining sun-loving resilience with aromatic lift. It thrives in Sicily’s hot, breezy climate—from coastal Trapani to higher, wind-exposed sites—where poor, calcareous and sandy soils help limit vigour and concentrate flavour.

Viticulturally, Grillo is moderately vigorous with naturally good sugar accumulation yet, crucially, it holds acidity well in heat. Thick skins lend texture and tolerance to sun and wind; yield control is important to avoid dilution. In humid spells it can face downy or powdery mildew, so airy canopies and vigilant vineyard work are key. Beyond Sicily, plantings remain limited but are growing in warm, dry regions of Australia and California, where its drought hardiness is prized.

Styles range from crisp, stainless-steel expressions to more textural wines shaped by lees ageing, partial oak or a light skin-contact approach. Expect vivid citrus (lemon, grapefruit, blood orange), white peach and pear, with Mediterranean herbal notes—often wild fennel—plus a saline, sea-spray edge and a gentle almond twist on the finish. The best examples balance sunny generosity with a cool, mineral line, making Grillo as happy with seafood and salads as it is with grilled vegetables or roast chicken. In fortified guise, it still contributes to complex, nutty Marsala, but its modern dry forms are where Grillo’s purity and poise truly shine.