Sciacca

The Sciacca Protected Designation of Origin includes both basic wines, such as White, Red (also Reserve) and Rosé, and the following single-variety productions: Inzolia, Grecanico, Chardonnay, Nero d'Avola, Cabernet Sauvignon, Merlot and Sangiovese. There is also a Rayana sub-area.

Grapes

The Sciacca Bianco is produced with grapes from vineyards composed, for at least 70%, of the vines Inzolia, Grecanico, Chardonnay and Catarratto lucido, present alone or in combination. Sciacca Rosso, on the other hand, requires Merlot, Cabernet Sauvignon, Nero d'Avola and Sangiovese, always alone or combined and always present at 70% (minimum). The vines prescribed for red and white wines can also be used for Rosé, respecting the minimum quota of 70% and vinifying in white if only red grapes are used. Different speech for wines with indication of grape variety, in which this must represent at least 85% of the total. In all types, however, recourse may be made, for the missing quotas, to other similar berry varieties suitable for cultivation in Sicilia region.

Physicochemical and Organoleptic properties

In the white Sciacca wine (minimum total alcoholic strength by volume 10,50% vol) you can appreciate the straw yellow aspect, enriched with greenish reflections and combined with a delicate, fine and fragrant smell and a dry, lively and harmonious taste. On the other hand, the Rosso (11,50% vol) is ruby in color, with a vinous and dry aroma and a slightly tannic flavor; in the Riserva variant (12,50% vol) the tonality tends to garnet and the taste becomes full-bodied and velvety. Finally, the Rosé (10,50% vol) has a more or less intense tonality, associated with a delicate, fine and fragrant smell and a harmonious and lively taste. The single-variety varietals also have other peculiar organoleptic characteristics, which can be found in the product specification.

Grape production area

Located in the western part of the province of Agrigento, the limited production area of Sciacca wines is characterized by a mild climate, influenced by the proximity of the sea.

Specificity and historical notes

The first traces of viticulture in the Sciacca area date back to the "greco-selinuntino" period.