Sicily is the third largest wine producer in Italy (the world's largest wine producer) after Veneto and Emilia Romagna. The region is known mainly for fortified Marsala wines. In recent decades the wine industry has improved, new winemakers are experimenting with less-known native varietals, and Sicilian wines have become better known. The best known local varietal is Nero d'Avola, named for a small town not far from Syracuse; the best wines made with these grapes come from Noto, a famous old city close to Avola. Other important native varietals are Nerello Mascalese used to make the Etna Rosso DOC wine, Frappato that is a component of the Cerasuolo di Vittoria DOCG wine, Moscato di Pantelleria (also known as Zibibbo) used to make different Pantelleria wines, Malvasia di Lipari used for the Malvasia di Lipari DOC wine and Catarratto mostly used to make the white wine Alcamo DOC. Furthermore, in Sicily high quality wines are also produced using non-native varietals like Syrah, Chardonnay and Merlot.