Region: Sicilia
History: Established as a DOC in 1969
Principal White Grape Varieties: Ansonica, Catarratto, Damaschino, Grillo
Principal Red Grape Varieties: Nerello Mascalese, Nero d’Avola (Calabrese), Perricone
Styles and Wine Composition:
DESSERT AND SPECIALTY WINES
- Ambra (WhFoSw): Any proportions of Ansonica (locally Inzolia), Catarratto, Damaschino, and/or Grillo
- Oro (WhFoSw): Any proportions of Ansonica, Catarratto, Damaschino, and/or Grillo
- Rubino (RdFoSw): Minimum 70% Nerello Mascalese, Nero d’Avola, and/or Perricone (locally Pignatello); maximum 30% Ansonica, Catarratto, Damaschino, and/or Grillo
- Fine (Ambra, Oro, Rubino)
- Superiore or Vecchio (Ambra, Oro, Rubino)
- Superiore Riserva (Ambra, Oro, Rubino)
- Vergine or Soleras (Ambra, Oro, Rubino)
- Vergine Stravecchio or Riserva (Ambra, Oro, Rubino)
Significant Production Rules:
- Minimum alcohol level: 17.5% for Fine; 18.0% for all other styles
- Residual sugar: Maximum 40 g/l (4.0%) for designation as secco; 40–100 g/l (4.0–10.0%) for designation as semisecco; minimum 100 g/l (10.0%) for designation as dolce
- Aging: For Fine, minimum 1 year, including 8 months in barrel (ERD = November 1, V+1); for Superiore, minimum 2 years, including 20 months in barrel (ERD = November 1, V+2); for Superiore Riserva, minimum 4 years, including 44 months in barrel (ERD = November 1, V+4); for Vergine, minimum 5 years, including 56 months in barrel (ERD = November 1, V+5); for Vergine Stravecchio, minimum 10 years, including 116 months in barrel (ERD = November 1, V+10)
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