Region: Sicilia
History: Established as a DOC in 1993
Principal White Grape Varieties: Ansonica, Catarratto, Chardonnay, Fiano, Grecanico Dorato, Sauvignon Blanc, Viognier
Principal Red Grape Varieties: Cabernet Sauvignon, Merlot, Nero d’Avola (Calabrese), Pinot Nero, Syrah
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 50% Ansonica + OAWG
- Ansonica (Wh): Minimum 85% Ansonica (locally Inzolia) + OAG
- Catarratto (Wh): Minimum 85% Catarratto + OAG
- Chardonnay (Wh): Minimum 85% Chardonnay + OAG
- Fiano (Wh): Minimum 85% Fiano + OAG
- Grecanico (Wh): Minimum 85% Grecanico Dorato + OAG
- Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAG
- Viognier (Wh): Minimum 85% Viognier + OAG
ROSATO WINES
- Rosato (Ro): Minimum 50% Nero d’Avola (aka Calabrese) and/or Syrah + OANRG
RED WINES
- Rosso (Rd): Minimum 50% Nero d’Avola and/or Syrah + OANRG
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon; maximum 15% Merlot, Nero d’Avola, Pinot Nero, and/or Syrah
- Nero d’Avola (Rd): Minimum 85% Nero d’Avola; maximum 15% Cabernet Sauvignon, Merlot, Pinot Nero, and/or Syrah
- Merlot (Rd): Minimum 85% Merlot; maximum 15% Cabernet Sauvignon, Nero d’Avola, Pinot Nero, and/or Syrah
- Pinot Nero (Rd): Minimum 85% Pinot Nero; maximum 15% Cabernet Sauvignon, Merlot, Nero d’Avola, and/or Syrah
- Syrah (Rd): Minimum 85% Syrah; maximum 15% Cabernet Sauvignon, Merlot, Nero d’Avola, and/or Pinot Nero
- Riserva (Rosso, red varietals)
DESSERT AND SPECIALTY WINES
- Vendemmia Tardiva (Wh, WhSw): Minimum 50% Ansonica + OAWG
Significant Production Rules:
- Grapes for Vendemmia Tardiva must be left to dry on the vine until at least October 1 to achieve a minimum potential alcohol level of 15.0%
- Minimum alcohol level: 11.0% for Bianco and Rosato; 11.5% for white varietals and Rosso; 12.0% for red varietals; 15.0% (potential) for Vendemmia Tardiva
- Aging: For Vendemmia Tardiva, minimum 18 months, including 6 months in barrel (ERD = May 1, V+2); for Riserva, minimum 2 years, including 6 months in barrel (ERD = November 1, V+2)
