Erice DOC

Erice See Sicilia map, ref #21
Region:
History: Established as a DOC in 2004
Vineyard Area: 43 ha / 105 acres (2014)
Production: 1,225 hl / 13,600 cases (2014)
Principal White Grape Varieties: Ansonica, Catarratto, Chardonnay, Grecanico Dorato, Grillo, Müller-Thurgau, Sauvignon Blanc, Zibibbo
Principal Red Grape Varieties: Cabernet Sauvignon, Frappato, Merlot, Nero d’Avola (Calabrese), Perricone, Syrah
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 60% Catarratto + OANWG
  • Ansonica or Inzolia (Wh): Minimum 85% Ansonica (locally Inzolia) + OAG
  • Catarratto (Wh): Minimum 85% Catarratto + OAG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OAG
  • Grecanico (Wh): Minimum 85% Grecanico Dorato + OAG
  • Grillo (Wh): Minimum 85% Grillo + OAG
  • Moscato (Wh): Minimum 95% Zibibbo (aka Moscato di Alessandria) + OAG
  • Müller-Thurgau (Wh): Minimum 85% Müller-Thurgau + OAG
  • Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
RED WINES
  • Rosso (Rd): Minimum 60% Nero d’Avola + OAG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OAG
  • Calabrese or Nero d’Avola (Rd): Minimum 85% Nero d’Avola (aka Calabrese) + OAG
  • Frappato (Rd): Minimum 85% Frappato + OAG
  • Merlot (Rd): Minimum 85% Merlot + OAG
  • Perricone or Pignatello (Rd): Minimum 85% Perricone (locally Pignatello) + OAG
  • Syrah (Rd): Minimum 85% Syrah + OAG
  • Riserva (Rosso)
SPARKLING WINES
  • Spumante Brut (WhSp): Minimum 70% Chardonnay + OAG
  • Spumante Dolce (WhSpSw): Minimum 95% Zibibbo + OAG
DESSERT AND SPECIALTY WINES
  • Sauvignon Blanc Vendemmia Tardiva (WhSw): Minimum 95% Sauvignon Blanc + OAG
  • Zibibbo Vendemmia Tardiva (WhSw): Minimum 95% Zibibbo + OAG
  • Passito (WhSw): Minimum 95% Zibibbo + OAG

Significant Production Rules:
  • Spumante is fermented only in pressurized tanks or autoclaves
  • Minimum alcohol level: 6.0% for Spumante Dolce (12.0% potential); 12.0% for Bianco, white varietals except Chardonnay and Moscato, and Spumante Brut; 12.5% for Chardonnay, Moscato, Rosso, Calabrese/Nero d’Avola, Frappato, and Perricone; 12.5% for Passito and Vendemmia Tardiva (16.0% potential); 13.0% for Cabernet Sauvignon, Merlot, and Syrah; 13.5% for Riserva
  • Residual sugar: Maximum 15 g/l (1.5%) for Spumante Brut; minimum 35 g/l (3.5%) for Passito and Vendemmia Tardiva
  • Aging: For Riserva, minimum 2 years (ERD = November 10, V+2)

Last Disciplinare Modification: 11/30/2011