Contea di Sclafani

Styles

Principal grape varieties

Terroir

• The production zone lies at an average altitude of approximately 600 metres above sea level, a significant factor for viticulture.
• The soils of the zone are predominantly clay in composition with a sandy component, or predominantly sandy in composition with a clay component.
• The average altitude of the zone and the distribution of its soils ensure that the production zone has no soils that are excessively wet, nor excessively acidic or excessively alkaline.
• The zone is hilly and has a warm temperate climate with thermal excursions.
• The grapes ripen approximately twenty days later than in other viticultural zones of Sicily, achieving a balance between acidity, pH, and sugars away from the heat of summer.

• The earliest evidence of viticulture in the zone dates to the 1300s, and around 1570 many hectares of vineyard were planted in the Feudo di Valle dell'Olmo.
• In particularly favourable vintages, it is traditional to leave both red- and white-berried grapes on the vine until nearly the end of October for the «Vendemmia tardiva» style.

• The red wine produced from Nero d'Avola and Perricone displays a markedly floral and spiced aromatic character, with elegance and longevity derived from its tannic structure.
• The white wine produced from Catarratto alone, rich in polyphenols and with optimal acidity, lends itself to ageing and to the use of the «Riserva» designation.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A0775
• Official trade body site — Assovini Sicilia