Alcamo

The Protected Designation of Origin (PDO) "Alcamo" includes the following types of wines and sparkling wines: basic white, sparkling, classic, late harvest, Catarratto, Ansonica or Inzolia, Grillo, Grecanico, Chardonnay, Muller Thurgau and Sauvignon; basic rosé and sparkling, basic red, reserve, novello, Calabrese or Nero d'Avola, Cabernet sauvignon, Merlot and Syrah.

Grapes

The white, sparkling white and late harvest white wines contain at least 60% Ansonica, Inzolia, Grillo, Grecanico, Chardonnay, Muller Thurgau and Sauvignon, either absolute or combined; the classic wines contain at least 80% common white or glossy white Catarratto. Rosato and rosato spumante are produced with Nerello mascalese, Calabrese, Nero d'Avola, Sangiovese, Frappato, Perricone, Cabernet sauvignon, Merlot and Syrah, alone or in combination. Rosso, Rosso novello Riserva have at least 60% of Calabrese, Nero d'Avola, Frappato, Sangiovese, Perricone, Cabernet Sauvignon, Merlot or Syrah, alone or combined. Up to 15% of these wines can be produced with grapes from one or more varieties suitable for cultivation in Sicily.

Physicochemical and Organoleptic properties

The white wines, (minimum total alcoholic strength by volume 11.5% vol., maximum 14% vol. for the late harvest), have a straw yellow color with greenish reflections (sparkling) or golden (late harvest), fruity aroma, fragrant, with vegetal hints for the classic, Catarratto and Grillo; the flavor is pleasant, dry and fresh, dry for the sparkling wine that has fine and persistent foam. The rosé, "basic" rosé (11% vol.) and sparkling (11% vol.) wines have a more or less intense rosé colour, a fine, fruity aroma, a fresh, harmonious flavour for the base and from dry to semi-dry for the sparkling wine, which has a fine, persistent froth. The red wines (11.5% vol.) have a more or less intense ruby colour, a fruity aroma, pleasant even with spicy notes, and an intense, harmonious and typical flavour. 

Grape production area

Alcamo wines are produced exclusively in the provinces of Trapani and Palermo, in an average hill environment, on land ranging from those with less presence of nutrients of red soil and chalky lands, to the most fertile black lands.

Specificity and historical notes

The cultivation in a changing territory, followed by a historical tradition and rooted, make the Alcamo a product whose quality is known since 1800.