19.4 - Sicily

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 → LH → 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

Question 6

Describe the characteristics of Nero d’Avola including:

1. • Ripening
2. • Vigorous
3. • Vulnerabilities
4. • Colour
5. • Flavour
6. • Quality

Answer 6

• Late rip → 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
• Inexp → prem

Question 7

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

Answer 7

• Inexpensive wines may be Vino or IGT
• DOC
• Cerasuolo di Vittoria DOCG blended with Frappato (adds strawberry and herbal) at lower y

Question 8

Describe the characteristics of Nerello Mascalese including:

• Budding
• Ripening
• Vulnerabilities
• Colour
• Flavours
• Structure
• Winemaking

Answer 8

• Early bud
• Late rip
• 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 9

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

Answer 9

VG-outst / mid-priced-prem

• 1. 80% Nerello Mascalese → difficult 2 grow
• 2. Old vines reduce Y
• 3. Sloped vineyards → labour
• 4. Max Y modest
• 5. large oak → costs
• 6. High Q → altitude

Question 10

Describe wine labelled Etna Bianco DOC.

Answer 10

• Carricante grown at high altitudes
• High acid despite malo with med intensity lemon and green apple, high acid and med alcohol
• Tends to be VG-outst/mid-priced-prem

Question 11

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

Answer 11

• Local + int’l varieties, often blended Grillo, Viognier
• High max Y
• bottled in region