Erice DOC

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

• 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)