Sciacca DOC

Region: Sicilia



History: Established as a DOC in 1998

Vineyard Area: None reported for several years

Production: None reported for several years

Principal White Grape Varieties:

Styles and Wine Composition

  • Bianco (Wh): Minimum 70% Ansonica (locally Inzolia), Catarratto Bianco Lucido, Chardonnay, and/or Grecanico Dorato + OANWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
  • Grecanico (Wh): Minimum 85% Grecanico Dorato + OANWG
  • Inzolia (Wh): Minimum 85% Ansonica + OANWG
  • Riserva from subzone Rayana only (Wh): Minimum 80% Ansonica and/or Catarratto + OANWG
  • Rosato (Ro): Minimum 70% Ansonica, Cabernet Sauvignon, Catarratto, Chardonnay, Grecanico Dorato, Merlot, Nero d’Avola (aka Calabrese), and/or Sangiovese + OANG
  • Rosso (Rd): Minimum 70% Cabernet Sauvignon, Merlot, Nero d’Avola, and/or Sangiovese + OANRG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
  • Merlot (Rd): Minimum 85% Merlot + OANRG
  • Nero d’Avola (Rd): Minimum 85% Nero d’Avola + OANRG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OANRG
  • Riserva (Rosso)


  • Rayana (Bianco Riserva only)

Significant Production Rules

  • Rosato can be made either by vinifying red grapes as a white wine or by vinifying red and white grapes together
  • Minimum alcohol level: 10.0% for Grecanico; 10.5% for Bianco, Inzolia, and Rosato; 11.5% for Chardonnay, Rosso, Nero d’Avola, and Sangiovese; 12.0% for Cabernet Sauvignon and Merlot; 12.5% for Rosso Riserva; 13.5% for Rayana Riserva
  • Aging: For Riserva, minimum 2 years, including 1 year in barrel (ERD approx. November 1, V+2)

Last Disciplinare Modification:


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