DOC · since 2004
Sambuca di Sicilia
Wine · PDO · 1 municipality
Established in 2004, the Sambuca di Sicilia denomination concentrates its production within a single namesake municipality in Sicily. Unlike broader regional designations, this DOC enforces precise limits on its diverse wine styles, requiring a minimum of 50% Nero d'Avola for its standard Rosso. While these red wines must achieve a minimum alcohol content of 12.0% vol from yields restricted to 12.0 tonnes per hectare, the production rules diverge sharply for the local Passito. This sweet wine, based on Ansonica, must undergo grape drying to limit its grape-to-wine yield to a strict 45% maximum, concentrating sugars to reach at least 16.0% alcohol at consumption.
Nero d'Avola 50%12% vol min120 q/ha maxsource ↗
Production zone
Producers0 verified
The facts
- Colour
- ruby, sometimes with garnet highlights
- Taste
- dry, fragrant, velvety
The producers 0
Frequently asked questions
- Where is Sambuca di Sicilia produced?
- Sambuca di Sicilia is produced in 1 municipality in Sicily, Italy: Sambuca di Sicilia.
- What grape is Sambuca di Sicilia made from?
- Sambuca di Sicilia is made from Nero d'Avola (min 50%), altri vitigni a bacca nera non aromatici idonei alla coltivazione in Sicilia.
- What is the minimum alcohol content of Sambuca di Sicilia?
- The minimum alcohol content of Sambuca di Sicilia is 12% vol.
- What does DOC mean?
- DOC (Denominazione di Origine Controllata) certifies that a wine is produced in a defined zone following its official disciplinare.