19.4 - 19.5 - Sicily & Sardinia

Question 1

What are the six most widely planted grapes in Sicily?

Answer 1

Question 2

Describe the growing environment in Sicily.

Answer 2

Warm, Mediterranean

Altitude in areas like Etna provide moderating influence –> 400-1000m

Low rainfall –> irrigation needed esp. in high vol areas

Question 3

Compare and contrast the wine produced with Catarratto, Grillo, Inzolia and Moscato in terms of flavour and structure, winemaking and price/quality.

Answer 3

Flavour and Structure

Cata - light intensity lemon and herb; dry, high acid and med alcohol

Grillo - medium intensity lemon and floral; dry, high acid, med alcohol, full-bodied –> best examples oaked

Inzolia - medium(-) intensity lemon; dry, med acid, med body

Zibibbo - grape and peach; dry –> late-harvest –> passito, can be low in acid

Winemaking

Cata, Inzolia, Grillo - mid temp ferment, aged in SST 6mnths before, early release

Zibibbo - dry style is fermented in SST and released early; Late Harvest is picked a week late and ferment is stopped early; Passito made with partially dried grapes

Price / Quality

Catarratto, Inzolia - dry, mostly inexpensive

Grillo - dry, mainly inexpensive but Marco de Bartoli makes premium

Zibibbo (Moscato) - VG-outstanding and premium-SP in price

Question 4

Describe why Catarratto, Grillo, Inzolia and Moscato are well-suited to being grown in Sicily. Are there any challenges with growing each variety?

Answer 4

Cataratto - high yielding and disease resistance –> reduces costs –> volume production

Grillo - high yielding, disease-resistant, heat resistant BUT grapes can oxidise easily

Inzolia - drought resistant

Moscato - heat and drought resistant BUT acid can fall quickly

Question 5

To what extent are Catarratto, Grillo and Inzolia blended?

Why do these blend often have low flavour intensity?

Answer 5

Frequently e.g. moderate acidity of Inzolia makes it a good blending partner

Alcamo Bianco DOC - min 60% Cata, with rest from local or int’l varieties

High max yield e.g. Alcamo Bianco DOC is 84 hL/ha

Question 6

Describe how Passito wine is produced.

What is the final style?

Answer 6

Zibibbo grapes are harvested, often early for acid, and then sun-dried for 20-30 days

Dried grapes then added to must from late-harvested

Pronounced cooked orange, apricot, honey –> sweet with high ABV

Premium and SP e.g. Donnafugata

Question 7

Describe the characteristics of Nero d’Avola including:

• Ripening
• Vigorous
• Vulnerabilities
• Colour
• Flavour
• Quality

Answer 7

Late ripening –> often close to the ground to aid further but happy to cooler, wetter areas too

Vigorous

Vulnerable to powdery mildew and uneven flowering

Deep ruby

Red cherry –> black plum, with oak for premium

Med-med(+) acid with med(+) - high tannins

Inexpensive –> premium

Question 8

What DOC/DOCG’s is Nero d’Avola often labelled under?

Answer 8

Inexpensive wines may be Vino or IGT

DOC also possible - 70-77 hL/ha

Cerasuolo di Vittoria DOCG blended with Frappato (adds strawberry and herbal) at lower yields (52 hL/ha)

Question 9

Describe the characteristics of Nerello Mascalese including:

Budding

Ripening

Vulnerabilities

Colour

Flavours

Structure

Winemaking

Answer 9

Early budding

Late ripening

Vulnerable to frost, coulure, autumn rain, powdery mildew, BBR, sunburn

Colour pale-medium ruby

Flavours pronounced red cherry, violet, herbal, earthy

Structure High acid, med-high tannins, med-high ABV

Winemaking potentially high tannins mean many producers limit maceration to 10-15 days, top producers do keep on for longer 30-90 days

Question 10

Why are wines from Etna Rosso DOC more expensive than IGT wines? (6)

Answer 10

Tend to be VG-outstanding / mid-priced-premium

1. >80% Nerello Mascalese which is more difficult to grow
2. Many old vines reduce yield
3. Sloped vineyards mean labour
4. Max yield is a modest 56 hL/ha
5. Many wines aged in large oak casks increasing costs
6. High quality due to altitude and all of above

Question 11

Describe wine labelled Etna Bianco DOC.

Answer 11

Wine made from Carricante grown at high altitudes >1000m

High acid despite malo with med intensity lemon and green apple, high acid and med alcohol

Tends to be VG-outstanding / mid-priced-premium

Question 12

What kind of wines are labelled as Sicilia DOC (3).

Answer 12

Local and int’l varieties, often blended e.g, Grillo Viognier

High max yields (91 for white, 84 for red)

Wine must be bottled in region

Question 13

What is unusual about the production structure of Sicily’s wine production?

Answer 13

A small number of large businesses control a large chunk of production e.g. Donnafugata

Co-ops also important e.g. Settesoli works with 7% of vineyard area

Question 14

What is Assovino Sicilia?

Answer 14

A trade group representing 80% of Sicilian wine by value - promotes wine around world including annual tasting of newly released wines

Question 15

Describe the growing environment of Sardinia.

Answer 15

Warm Mediterranean

Low rainfall during growing season but adequate in north-west

Altitude is key moderating factor

Question 16

Which two black French varieties are widely planted in Sardinia. Name any relevant wines law or viti/vin practices which apply?

Answer 16

Cannonau Grenache Noir making good-VG quality wines with a high max yield (77) for Cannonau di Sardegna although better quality from Classico (12mnths maturation) and Riserva (2yrs, 6mnths oak)

Carignano bush vines well suited to dry climate, Superiore requires bush vines and limits Carignano del Sulcis DOC from 77 to 53 –> Superiore and Riserva require two yrs of ageing

Question 17

Describe the difference in the production of inexpensive vs. mid/premium Carignan del Sulcis DOC.

Answer 17

Inexpensive 7-10 maceration at warm temps, 3-4mnths in concrete or large old oak

Mid-priced/premium 15 days maceration, warm temps, French oak barriques 12-18mnths

Question 18

Describe Vermentino. What kind of wine does it produce and with what winemaking techniques?

Answer 18

Early budding spring frost

Mid-ripening less prone to autumn rain

Prone to downy mildew and grapevine moth - which is more of an issue?

Medium intensity lemon and acacia, sometimes with tropical fruit *delicate*

Medium(+) acid, medium alcohol, medium body

Most are gently pressed, short period on skins, cool-mid temp ferment in SST, short ageing on fine lees –> more lees for fuller body (6mnths)

Question 19

To what extent is there an improvement in quality between Vermentino di Sardegna DOC and Vermentino di Gallura DOCG?

Answer 19

Can be significant - max yield falls from 112 to 63

Question 20

What % of production is under PDO in Sardinia?

To what extent have efforts to improve exports been successful?

Answer 20

2/3 - high as producers forced to move away from bulk production with the removal of EU subsidies

Limited success - exports flat for past decade