A visit to Trapani would be incomplete unless one tastes the wines which are produced over here. Presently, Trapani is the province having most vineyards in Italy and its production includes widespread white grape varietals: the catarratto, the grillo, the insolia and the grecanico. Yet the feather in the region’s cap is the nero d’Avola. Its grapes, having a very high sugar level and balanced acidity, are crushed into grand aromatic and robust red wines, which are exported and appreciated the world over. The territory’s pedoclimatic features have allowed the home-grown varietals to be also sidelined by important international varietals such as the chardonnay, the syrah, the merlot, the cabernet savignon, which over here achieve results of high oenological value.