19.4 - 19.5 - Sicily & Sardinia Flashcards
What are the six most widely planted grapes in Sicily?
Describe the growing environment in Sicily.
Warm, Mediterranean
Altitude in areas like Etna provide moderating influence –> 400-1000m
Low rainfall –> irrigation needed esp. in high vol areas
Compare and contrast the wine produced with Catarratto, Grillo, Inzolia and Moscato in terms of flavour and structure, winemaking and price/quality.
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
Describe why Catarratto, Grillo, Inzolia and Moscato are well-suited to being grown in Sicily. Are there any challenges with growing each variety?
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
To what extent are Catarratto, Grillo and Inzolia blended?
Why do these blend often have low flavour intensity?
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
Describe how Passito wine is produced.
What is the final style?
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
