Grape Varieties

GRILLO

synonims: Riddu, Ariddu.

single varietal: A straw yellow-colored wine with green reflections, it has instant freshness, with scents of grapefruit and Mediterranean aromas. The complexity of the territory of origin can be perceived at once when sampled, and has a persistence of its taste and smell.

The 100% Grillo wines have straw yellow color with green reflections, it is fresh to the palate, with the scent of grapefruit and Mediterranean aromas. The complexity of the terroir can be perceived at once, and flavor and perfume are persistent. This white grape variety is typical of Western Sicily. It is best known as the base grape for Marsala and for the production of local table wine.  Starting in the 1990s this grape has been widely revaluated. It is found almost exclusively in the province of Trapani, where 5,000 hectares (12,355 acres) of the 5,600 total hectares (around 1,383 acres) cultivated in the whole region are found.

CATARRATTO

synonims: Catarrattu lustru biancu, Catarrattu lustru, Catarratteddu lustru, Catarrattu lustra cane.

single varietal: a wine of straw-yellow color, sometimes amber, with a hint of Mediterranean fruits.

The wine color is straw yellow, sometimes amber, with a hint of Mediterranean fruit to the nose. It is a full-bodied wine with great structure. Paulsen (1905) considers this grape to be a selection of the Catarratto Bianco Comune, though this variety appears more compact and presents less pruina. The Catarratto Bianco Comune is one of the oldest grape varieties cultivated in Sicily, it is more widespread in the Western part of the island, where 26,000 hectares (64,247 acres) are found in the province of Trapani alone. In his Hortus Catholicus, published in 1696, the monk, Francesco Cupani reported that this was one of the varieties used in the production of the Marsala wine.

ZIBIBBO

synonims: Moscato di Noto.

single varietal: A straw colored wine with golden hues, if the leaves are left to dry the color becomes amber. It has a very wide and intense bouquet. Aromatic, fruity, and spicy with notes of candied fruit. Great sweetness and softness, coolness and flavour, which give the wine good structure, nice balance, and persistency.

The wine produced with Zibibbo grapes is yellow straw colored with golden hues or, if the grapes are left to wither, either on the vine or after harvest, the wine color becomes amber. This wine has a very wide, intense bouquet. Aromatic and fruity, it has spicy notes of candied fruit. It is sweet, soft, fresh and flavorful, with good structure, pleasant balance, and persistency. This grape was presumably brought to Sicily by the Phoenicians, who used it as a fresh, dry table grape, hence its name of Arabic origin, zibibbo, used in Sicily to indicate the state of grapes to be dried. The entire cultivation consisting of 1,762 hectares (around 4,354 acres) is found exclusively in the province of Trapani.

GRECANICO

synonims: Grecanico Dorato, Grecanicu biancu a girimoli, Recanico, Grecanicu biancu a cruci.

single varietal: A fine wine of golden-yellow color, discreetly alcoholic, with a very light pleasant scent of Mediterranean fruit, fresh, savory and harmonious.

This grape produces a fine wine with a golden yellow color, discreetly alcoholic, with a very light, pleasant scent of Mediterranean fruit. It is fresh, savory and harmonious to the palate. This is a white grape of Greek origin cultivated mostly on the Western coast of Sicily. Of the total 5,600 hectares (around 1,383 acres) of this variety cultivated in Sicily 4,000 hectares (about 9,884 acres) are found in the province of Trapani. Even though its origins are not well known, it was probably the same grape that the monk, Francesco Cupani, in his 1696 Hortus Catholicus, defined as the Sicilian Grecani.

PERRICONE

synonims: Perricone nero, Pignateddu, Niuru, Pirricuni, Tuccarinu.

single varietal: a purplish red-colored wine more or less intense, vine-scented, fruity, spicy, and warm with a good balance.

This grape mekes a purplish-red colored wine more or less intense, with a winey scent, and is fruity, spicy, and warm to the palate, with good balance. This typical red grape has been cultivated in Western Sicily from time immemorial. Despite the absence of written sources, it was one of the most common varieties planted in the 18th and 19th centuries in the provinces of Palermo and Trapani.

INSOLIA

synonims: Anzonica, Ansonica, Inzolia, Ansolica, ‘Nzolia, Ansolia, Uva del Giglio.

single varietal: The wine obtained is straw yellow in colour with greenish tinges, fragrant, with notes of citrus fruits and dried fruit, a warm and well-balanced flavour, and slightly acidic.

Inzolia is presumed to be the most ancient Sicilian native grape variety. Thanks to Greek merchant vessels, it was then spread to other Italian regions and, in particular, Sardinia, Lazio, southern Tuscany and the islands of Giglio and Elba. Particularly common in western Sicily, Insolia fully expresses its character and potential in the triangular area between the provinces of Palermo, Agrigento and Trapani.

NERO D’AVOLA

synonims: Calabrese dolce, Calavrese d’Avola, Calabrese di Vittoria, Niureddu calavrisi.

single varietal: A ruby red-colored wine with violet hues, well-structured with a fruity taste.

The wine made with this grape is ruby red in color, with violet hues, well structured and fruit forward. This red grape variety is named after the city of Avola (Avolese in Sicilian.) The origin of this grape can be traced back to the 7th century and it is the Sicilian grape per excellence, with a cultivation of 19,000 hectares (46,950 acres), of which 57% are grown the provinces of Agrigento and Trapani.