Region: Sicilia
History: Established as a DOC in 2004
Principal White Grape Varieties: Ansonica, Catarratto, Chardonnay, Grecanico Dorato, Grillo, Müller-Thurgau, Sauvignon Blanc, Zibibbo
Principal Red Grape Varieties: Cabernet Sauvignon, Frappato, Merlot, Nero d’Avola (Calabrese), Perricone, Syrah
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 60% Catarratto + OANWG
- Ansonica or Inzolia (Wh): Minimum 85% Ansonica (locally Inzolia) + OAG
- Catarratto (Wh): Minimum 85% Catarratto + OAG
- Chardonnay (Wh): Minimum 85% Chardonnay + OAG
- Grecanico (Wh): Minimum 85% Grecanico Dorato + OAG
- Grillo (Wh): Minimum 85% Grillo + OAG
- Moscato (Wh): Minimum 95% Zibibbo (aka Moscato di Alessandria) + OAG
- Müller-Thurgau (Wh): Minimum 85% Müller-Thurgau + OAG
- Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
RED WINES
- Rosso (Rd): Minimum 60% Nero d’Avola + OAG
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OAG
- Calabrese or Nero d’Avola (Rd): Minimum 85% Nero d’Avola (aka Calabrese) + OAG
- Frappato (Rd): Minimum 85% Frappato + OAG
- Merlot (Rd): Minimum 85% Merlot + OAG
- Perricone or Pignatello (Rd): Minimum 85% Perricone (locally Pignatello) + OAG
- Syrah (Rd): Minimum 85% Syrah + OAG
- Riserva (Rosso)
SPARKLING WINES
- Spumante Brut (WhSp): Minimum 70% Chardonnay + OAG
- Spumante Dolce (WhSpSw): Minimum 95% Zibibbo + OAG
DESSERT AND SPECIALTY WINES
- Sauvignon Blanc Vendemmia Tardiva (WhSw): Minimum 95% Sauvignon Blanc + OAG
- Zibibbo Vendemmia Tardiva (WhSw): Minimum 95% Zibibbo + OAG
- Passito (WhSw): Minimum 95% Zibibbo + OAG
Significant Production Rules:
- Spumante is fermented only in pressurized tanks or autoclaves
- Minimum alcohol level: 6.0% for Spumante Dolce (12.0% potential); 12.0% for Bianco, white varietals except Chardonnay and Moscato, and Spumante Brut; 12.5% for Chardonnay, Moscato, Rosso, Calabrese/Nero d’Avola, Frappato, and Perricone; 12.5% for Passito and Vendemmia Tardiva (16.0% potential); 13.0% for Cabernet Sauvignon, Merlot, and Syrah; 13.5% for Riserva
- Residual sugar: Maximum 15 g/l (1.5%) for Spumante Brut; minimum 35 g/l (3.5%) for Passito and Vendemmia Tardiva
- Aging: For Riserva, minimum 2 years (ERD = November 10, V+2)
