Sicily

DOC for a wide range of red, rosé and white wines on the island of Sicily off the coast of Italy. The zone includes parts of the communes of Camporeale, Corleone, Roccamena, Monreale (from which it takes the name), San Cipirello, San Giuseppe Jato, Piana degli Albanesi and Santa Cristina Gela in the province of Palermo. The varietal-labelled wines must contain a minimum of 85% of the stated variety, the remainder may be made up of other permitted varieties of the same colour. The varietal wines are Ansonica or Inzolia, Cabernet Sauvignon, Catarratto, Chardonnay, Grillo, Merlot, Nero d´Avola or Calabrese, Perricone, Pinot Bianco, Pinot Nero, Sangiovese and Syrah. The Rosso is usually a blend made from Calabrese (Nero d´Avola) and/or Perricone (50-100%), as well as from other permitted red varieties (up to 50%). The Rosato is made from any combination of Nerello Mascalese, Perricone and Sangiovese (70-100%), as well as optionally from other permitted red varieties (up to 30%). The Bianco is made from Ansonica (Inzolia) and Catarratto (50-100%), as well as optionally from other permitted white varieties (up to 50%, of which Trebbiano a maximum of 30%). All the red wines are also produced as Novellos, and if matured for two years, and with a minimum alcohol content of 12,5% vol may be called Riserva. All the white wines are also produced in Vendemmia Tardiva (late harvest) versions, and may be called Superiore if matured for 6 months, and with a minimum alcohol content of 12,5% vol.