Sicily

DOC for a wide range or red, rosé and white wines produced in the region of Sicily in Italy. At around 20.000 hectares of vineyards, this is by far the largest DOC region on the island. The zone includes the entire commune of Alcamo, from which the name is taken, as well as parts of the communes of Calatafimi, Castellammare del Golfo and Gibellina in Trapani province, as well as parts of the communes of Balestrate, Camporeale, Monreale, Partinico, San Cipirello and San Giuseppe Jato in Palermo province. The varietal wines must contain at least 85% of the stated varieties, the remainder can be made up of permitted varieties of the same colour. These varieties include Ansonica or Inzolia, Cabernet Sauvignon, Calabrese or Nero d´Avola, Chardonnay, Grecanico, Grillo, Merlot, Müller-Thurgau, Sauvignon and Syrah. The Bianco (also made as a spumante) is made from Catarratto (60-100%), and may be blended with any combination of Ansonica, Chardonnay, Grecanico, Grillo, Inzolia and Müller-Thurgau (up to 40%), and even, possibly, with other permitted varieties (up to 20%). The Vendemmia Tardiva (late harvest) is made from a similar blend of varieties from late-harvested, partly dried grapes, in Secco and Dolce styles. The white Classico is made from Catarratto Bianco Comune and/or Catarratto Bianco Lucido (80-100%), as well as possibly from other permitted varieties. Rosso (also made as a Novello) and Rosato (also made as a Spumante) are made from Calabrese or Nero d´Avola (60-100%), these can be blended with any combination of Cabernet Sauvignon, Frappato, Merlot, Perricone and Syrah (up to 40%), as well as possibly from other permitted varieties. If it has a minimum alcoholic strength of 12% vol and has been matured for two years, the Rosso may be called a Riserva.