Sicily, the largest island in the Mediterranean Sea, has been growing grapes and producing wine for more than 3,000 years. While American consumers are more familiar with Prosecco, Chianti and other wines from the northern half of the country, Sicilian wines have been raising their profile over the past decade thanks to a concerted effort given to quality and sustainability.

What hasn’t changed is a warm, dry climate that helps keep disease at a minimum and mineral-rich dark soils that enhance the quality of the grapes. Antonio Rallo is the president of the Consortium Sicilia DOC, one of Italy’s largest and most respected wine producing denominations.