The Grecanico Dorato grape variety is believed to have been introduced to Sicily from Greece. Before the advent of phylloxera, Grecanico could be found in the provinces of Catania and Caltanissetta, but it later spread more widely in the province of Trapani. The grape is also present in Calabria, although not to the same extent as in Sicily. Grecanico also suffered the consequences of the great phylloxera epidemic at the end of the 19th century, seeing its cultivated area drastically reduced. Significant recovery did not occur until 1980, and today its cultivated area has reached 5,000 hectares, up from just 500 hectares in the preceding period. Grecanico wines are often compared to Sauvignon for their great aromaticity. There are two main clones of Grecanico, one more loosely clustered, predominantly grown in the Trapani area, and one more tightly clustered, found in the rest of both western and eastern Sicily.

The two clones of Grecanico are similar in the cylindrical and elongated shape of their clusters, which always have wings. The berries are medium-sized, round, with thick golden skins. Its ripening period is mid-late, with harvests in early October. Yields are good but inconsistent, and it is grown on short trellises with Guyot pruning. Grecanico only has issues with powdery mildew, while its tendency to millerandage has been resolved thanks to genetic improvements implemented since the 1980s. Today, Grecanico is also vinified in purity, whereas in the past it was primarily used in blends with other local grapes. Its wines have a beautiful golden color and a dry taste, with a marked alcohol content and invigorating freshness. On the nose, they present notes of white fruit and aromatic herbs balanced with a floral background.

Grecanico is present in many Sicilian denominations of origin, including Alcamo DOC, Contessa Entellina DOC, and Sciacca DOC, in blends with other grapes. In purity, it can be found in Menfi DOC, Santa Margherita del Belice DOC, Contea di Sclafani DOC, Delia Nivolelli DOC, and Monreale DOC. The grape varieties with which it finds the best combination are Grillo, Inzolia, and Chardonnay. At the table, Grecanico pairs well with shellfish and seafood, as well as legume and fish soups and pasta dishes, both with sauce and baked. It is excellent with fresh Sicilian fish, such as tuna and swordfish.