Contessa Entellina DOC

WHITE WINES

• Bianco (Wh): Minimum 50% Ansonica + OAWG
• Ansonica (Wh): Minimum 85% Ansonica (locally Inzolia) + OAG
• Catarratto (Wh): Minimum 85% Catarratto + OAG
• Chardonnay (Wh): Minimum 85% Chardonnay + OAG
• Fiano (Wh): Minimum 85% Fiano + OAG
• Grecanico (Wh): Minimum 85% Grecanico Dorato + OAG
• Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAG
• Viognier (Wh): Minimum 85% Viognier + OAG

ROSATO WINES

• Rosato (Ro): Minimum 50% Nero d’Avola (aka Calabrese) and/or Syrah + OANRG

RED WINES

• Rosso (Rd): Minimum 50% Nero d’Avola and/or Syrah + OANRG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon; maximum 15% Merlot, Nero d’Avola, Pinot Nero, and/or Syrah
• Merlot (Rd): Minimum 85% Merlot; maximum 15% Cabernet Sauvignon, Nero d’Avola, Pinot Nero, and/or Syrah
• Nero d’Avola (Rd): Minimum 85% Nero d’Avola; maximum 15% Cabernet Sauvignon, Merlot, Pinot Nero, and/or Syrah
• Pinot Nero (Rd): Minimum 85% Pinot Nero; maximum 15% Cabernet Sauvignon, Merlot, Nero d’Avola, and/or Syrah
• Syrah (Rd): Minimum 85% Syrah; maximum 15% Cabernet Sauvignon, Merlot, Nero d’Avola, and/or Pinot Nero
• Riserva (Rosso, red varietals)

DESSERT AND SPECIALTY WINES

• Vendemmia Tardiva (Wh, WhSw): Minimum 50% Ansonica + OAWG

• Grapes for Vendemmia Tardiva must be left to dry on the vine until at least October 1 to achieve a minimum potential alcohol level of 15.0%
• Minimum alcohol level: 11.0% for Bianco and Rosato; 11.5% for white varietals and Rosso; 12.0% for red varietals; 15.0% (potential) for Vendemmia Tardiva
• Aging: For Vendemmia Tardiva, minimum 18 months, including 6 months in barrel (ERD = May 1, V+2); for Riserva, minimum 2 years, including 6 months in barrel (ERD = November 1, V+2)