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The various areas of Sicily can be best described by those passionate souls who grow the grapes and transform them into wine. These are the talented professionals who share a common objective: acquiring worldwide success for Sicilian wines thanks to their quality, presentation and communication. Each winery, each vineyard has its own talented professionals who are eager to be found and ready to show their wines to the world. As a group, they represent the valuable, faithful core that expresses the quality of Sicily. Sicily has 120,000 hectares (over 296,526 acres) of farmland. In this context, a micro-organization called X Wine was created with the goal of communicating the unique characteristics of the land, the wines, and the people who produce them. The group includes six wineries that joined forces, convinced that together they would succeed in promoting the quality of the Sicilian wine denominations worldwide.

XWine Sicilian Wine Talents Contact

ATS Xwine Sicilian Wine Talents
C/da Terrenove 268/b
91025 Marsala (TP), Italien
Tel. +39 0923 997283
info@xwine.eu
www.xwine.eu


  • Xwine Sizilien Wein Talente Schweiz/Switzerland

Inhaltsverzeichnis

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Sicilian Denomination/Denomination Wine

Il Panorama Siciliano

A land conquered by many, located in the middle of the Mediterranean, Sicily' has been a point of reference for the wine world from time immemorial. The range of microclimates found on the island, translates into very different organoleptic properties for the same grape varieties grown just a few kilometers apart from each other. X Wine takes you on a journey aimed at understanding and comprehending the Sicilian wines. Discover the origins of the grape varieties and experience new sensory frontiers during the tasting. Each wine poured has a history, represents an environment, and is the fruit of the innovation and soulful interpretations of those who created these perfect blends.

Skilled Sicilian winemakers believe in the axiom that quality wine originates in the vineyard, thus they pay painstaking attention in choosing the best terroir for growing each variety, in order to create the perfect mix between soil, elevation and climate, thus the grapes give their best. Great attention is also given to planting new vines, expert pruning and attentive harvesting. Clusters are hand chosen, processed, and matured in the cellars, allowing the heritage of flavors and specific characteristics to be preserved in the final product. This is the only way to ensure quality. The X Wine wines best represent the quality of the Sicilian designations. They are six different estates with one common denominator: the search for wine excellence.

Mapping

Le DENOMINAZIONI di QUALITÀ in SICILIA

  • Docg
1. Cerasuolo di Vittoria
  • Dop
1. Alcamo
2. Contea di Sclafani
3. Contessa Entellina
4. Delia Nivolelli
5. Eloro
6. Etna
7. Erice
8. Faro
9. Malvasia delle Lipari
10. Mamertino Mamertino di Milazzo
11. Marsala
12. Menfi
13. Monreale
14. Noto
15. Moscato di Pantelleria Passito di Pantelleria Pantelleria
16. Moscato di Siracusa
17. Riesi
18. Salaparuta
19. Sambuca di Sicilia
20. Santa Margherita Belice
21. Sciacca
22. Vittoria
  • DOP = Protected Denomination of Origin (PDO)
  • DOC = Denomination of Origin Controlled
  • DOCG = Denomination of Origin Controlled and Guaranteed

Sicilia IGP

Certified in 1995 with the Ministerial Decree of October 10, 1995, and subsequent amendments, it includes all the nine Sicilian provinces. The certification allows for the cultivation of a wide range of varieties, thus producers select the ideal terroir for each type of grape, either native or international. Due to the extension of the territory, each micro-area can offer different characteristics, as the wines that are part of the X wine group can easily exemplify.

Vino Spumante di Qualita'

This is a designation that provides the determination of certain territories, like Sicily, to produce quality sparkling wines using the Classic or Charmat method. Sicily is affirming its culture for the production of these types of wines with the utmost care and attention during the farming of the vineyards by building foundations to create sparkling wines of great structure, minerality and acidity.

Delia Nivolelli DOC

Registered under Ministerial Decree #10 in June 1998, this is one of the least produced DOC wines of the island. Its vineyards covers just a small part of the Trapani province, in particular some areas of Mazara, Marsala, Salemi and Petrosino. It identifies a geographical area well suited to the production of great quality wines.

Marsala DOC

It is Italy’s oldest DOC, and perhaps the only one able to tell the history and tradition of this territory. 1969 is the date of approval for this DOC, a process that began back in 1931 with the demarcation of the the production area. In 1984 a new series of restrictions were written into this DOC, called the “New Rules of Marsala Wine”. There are three typologies now recognized under the DOC: Fine, Superiore Riserva and Vergine, strictly aged in oak or wild cherry wood, for one, two or five years (twice for the Riserva) and bottled exclusively in the territory of origin. The tastes can be sweet, semi-dry or dry and the colors recognized are gold, amber and ruby. The producers of X wine have chosen to return to the traditional systems such as that of Soleras to give back the quality that only this wine can offer. The Soleras method, or the selection of the best vintages, intends to recover its original sensory notes. It is not only a cooking wine, but also a great meditation wine, which can be appreciated as an aperitif, or after dinner. It is surprisingly complex.

Moscato di Siracusa DOC

Together with the Marsala DOC, this is one of the oldest wine denominations from Sicily. It was registered with Ministerial Decree #26 in June 1973, which includes a series of legal restrictions to its production, which are aimed at protecting the quality of the product. It can only be obtained from Moscato Bianco grapes and is produced in the municipality of Siracusa, with a maximum yield of 7.5 tons per hectare (around 3 tons per acre). If the Moscato di Siracusa can be identified with the Pollio Siracusano, whose origin date back to the 6th or 7th century B.C., it can considered Italy’s oldest wine.

Pantelleria DOC

Despite the age-old tradition of the island of Pantelleria, the Passito di Pantelleria DOC was only recognized in September 2000, with the Ministerial Decree #27. The decree mandates that this naturally sweet dessert wine must be made exclusively with grapes grown on the Pantelleria island, in the province of Trapani with a maximum yield of 10 tons per hectare (about 4 tons per acre). The grapes used to make this deliciously natural sweet wine must be allowed to wither, either on the vine or be sun-dried after the harvest.

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Catarratto Lucido

synonymus: 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.

Moscato Bianco

synonymus: Moscato di Noto

single varietal: A straw-yellow wine with accentuated golden hues. Intense and aromatic, it has fruity and flowery scents of rose, peach and sage. Sweet and smooth, with warm sensations just hinted at in contrast to coolness; aromatic and delicate.

This grape produces a straw yellow colored wine with accentuated golden hues. It is intense and aromatic, and has a fruity nose with flowery scent of rose, peach and sage. Aromatic and delicate, this wine is sweet and smooth to the palate, with slight hints of warmth, which contrast with the overall freshness. The Greeks brought the seeds to Southern Italy with the intention of growing Moscato grapes in their Magna Graecia colonies. It is believed that this grape is linked to the old “Vinum Balantium” celebrated by Pliny and produced with Moscadello Dolce. Among the different varieties of Moscato, the white is the finest. The 212 hectares (about 524 acres) where this grape is grown are in the provinces of Siracusa and Ragusa exclusively.

Pignatello o Perricone

synonymus: 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.

Syrah

synonymus: Shiraz.

single varietal: Wines from Syrah grapes are of ruby red color with deep violet hues. Intense, fruity and spicy it is wellstructured and persistant; expressing freshness and softness.

The wine produced with Syrah grapes has a ruby red color with deep violet highlights. It is intense, fruity and spicy, well structured and persistent; expressing freshness and softness. This red grape is of controversial origin, and according to some sources originated in Iran, while others believe that its historical background is to be found around Siracusa, from where it disappeared, but was later reintroduced to Italy from France. Whatever the original source, this grape variety expresses its organoleptic characteristics at their best when grown in Sicily. There are nearly 5,000 hectares (12,355 acres) of Syrah vineyards in the region.

Zibibbo

synonymus: Moscato di Alessandria, Moscato di Pantelleria, Moscatellone, Salamanna.

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.

Nero d'Avola

synonymus / sinonimi: Calabrese dolce, Calavrese d’Avola, Calabrese di Vittoria, Niureddu calavrisi.

single varietal: A ruby red-colored wine with violet hues, wellstructured 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.

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