παρθένος, parthenos, “virgin”
But, with the successive conquests of the island, wine production was re-invigorated: the ancient Mamertino re-emerged. From Sicilian ports, rich ships began to sail, with wines from Syracuse, Etna, Palermo and Trapani brought to Rome, Liguria and Tuscany.
The light wines of the Etna slopes began production, along with the coloured ones of Milazzo and Syracuse; those rich in alcohol from Trapani and Palermo; robust wines from Ragusa, aromatic wines of the islands of Aeolia and Pantelleria – and that extraordinary wine, that has made Sicily famous worldwide: Marsala. From 1870, and over the following decades, phylloxera and mildew destroyed the French vineyards, and robust Sicilian wines began to be exported from the industrialists of that country throughout Europe.
However, the terrible insect plague appeared on the island, ravaging its wine business. The problem was later resolved by the crafting of the European vine, producing quality vines via the root of the American vine, or its hybrids – then resistant to phylloxera attacks. This method is still in use, as an invaluable tool today. In Western Sicily, Partanna rises on a bright hill, suspended regally over the valleys of Belice, where the landscape entices the visitor’s gaze on a dancing journey, between winding hills and plains, to the sea.
The origins of the name are uncertain. Some authorities rely on a derivation of Greek origin (from Παρθένος, Parthenos, “Virgo”), while others speak of a Sican wreck, with the suffix “anna”. The corresponding Arabic form is “Bartanna”: the presence, at the town’s current site, of a house named Barthannah, or “dark land”, is confirmed by the 988.