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Contea di Sclafani Syrah DOC is named after the town of Sclafani Bagni is also hub of the area of production of the Doc According to tradition the name comes from greek Esculapifanum Sclafani, meaning “sacred to Aesculapius, probably because of the presence on site a temple dedicated to this god. And the origin of this wine could actually Greek, as confirmed by some important discoveries. The Doc includes the following types: White, Red, Rose, Ansonica, Catarratto, Chardonnay, Grecanico, Grillo, Pinot Blanc, Nerello Mascalese Sauvignon, Cabernet Sauvignon, Merlot, Nero d’Avola, Perrione, Pinot Noir, Sangiovese, Syrah, Sweet, sweet late harvest Novello.
Name Contea di Sclafani Syrah
Denomination doc
Category Red
Regulation of production Ministerial Decree 21/08/1996 – G.U. 08/29/1996 n.202
Region Sicily
Province Agrigento, Caltanissetta, Palermo
Vines which is allowed to produce it: Syrah: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11.0 (12.0 for the Reserve)%
Acidity 4,5 for 1000
Colour Ruby red.
Fragrance Characteristic fruity.
Flavour Rich, full bodied.
Aging Reserve for at least two years from 1 November of the grape harvest.
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The County Sclafani doc is named after the town of Sclafani Bagni is also hub of the area of production of the Doc, which stretches into the provinces of Agrigento, Caltanissetta and Palermo. Different types of grapes used that give rise to white, red and rosé: Ansonica, catarratto, Chardonnay, grecanico, cricket, pinot blanc, sauvignon nerello mascalese, Cabernet Sauvignon, Merlot, Nero d’Avola, Perricone, pinot noir, sangiovese , syrah.
Name Contea di Sclafani Ansonica or Insolia
Denomination doc
Category White
Regulation of production Ministerial Decree 21/08/1996 – G.U. 08/29/1996 n.202
Region Sicily
Province Agrigento, Caltanissetta, Palermo
Vines which is allowed to produce it: Ansonica: 85.0% – 100.0%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 84%
Alcohol / grape 10,5%
Alcohol / wine 10,5%
Acidity 4,5 for 1000
Colour More or less intense straw yellow.
Fragrance Nice, nice.
Flavour Dry, fruity.
Quotations are available upon request, contact us: sales@steloitalianwine.com
Contea di Sclafani Grillo comes into view with a pale yellow sometimes with greenish to amber that delight the eye and is derived from the selection of grape varieties used. Taste of what emerges is a structured, dry taste, and smell the wine County Sclafani Grillo turns elegant, delicate, fruity and rich. The gradation of the County Sclafani. Grillo is approximately 10, 5 degrees while the right period of aging after which it is best to consume the wine is about 16-18 months.! The correct vesting period past which is best to consume the wine is approximately 16-18 months while the strength of the County Sclafani Grillo is approximately 10,5 degrees.
Name Contea di Sclafani Grillo
Denomination doc
Category White
Regulation of production Ministerial Decree 21/08/1996 – G.U. 08/29/1996 n.202
Region Sicily
Province Agrigento, Caltanissetta, Palermo
Vines which is allowed to produce it: Grillo: 85.0% – 100.0%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 84%
Alcohol / grape 10,5%
Alcohol / wine 10,5%
Acidity 4 for 1000
Colour Yellow more or less intense.
Fragrance Elegant, fine.
Flavour Dry, structured.
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Nero d’Avola is, without doubt, the table wine in Sicily’s best known and appreciated worldwide by experts is in fact called “The Prince of Sicilian wines. Its commercialization on an industrial scale dates from the early sixties of last century. Until then, it was considered a blending wine because of its high alcohol content that can easily reach 15 degrees. Only in the early 1960s, some companies decided to make a Sicilian wine table wine with new winemaking techniques are more responsive to market demands which included a decrease in sugar content and higher acidity. Since then, the high quality of product has emerged, first in Italy and then worldwide, and today after the first trials is also grown increasingly out of Sicily and Italy, for example in California and Australia . The producers who bottle Sicilian Nero d’Avola in its various types, about five hundred. The most suitable region for the Nero d’Avola, not surprisingly, is the lowest part of the territory of Noto, bordering the town of Avola, from which the grape is named, the streets that give the best product are: Buonivini, Bufalefi, Maccari and strings, both for specific soils and for the constant sea breeze that blows in summer and contributes greatly to the quality of the grapes. In this area over the past decade there has been a boom of new businesses, also from outside Sicily, which invested in the installation of new vineyards, preferably high in the counter even if some few indeed (the purists!) Have preferred the traditional tree, the more expensive and less productive, but made with superior quality and taste in terms of aging potential.
Name Contea di Sclafani Nero d’Avola or Calabrese
Denomination doc
Category Red
Regulation of production Ministerial Decree 21/8/1996 G.U. 29/8/1996 n.202
Region Sicily
Province Agrigento, Caltanissetta, Palermo
Vines which is allowed to produce it: Nerello Mascalese: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11.0 (12.0 for the Reserve)%
Acidity 4,5 for 1000
Colour Ruby red with violet hues.
Fragrance Mild, distinctive fruity.
Flavour Full-bodied and harmonious.
Aging Reserve for at least 2 years from 1 November of the grape harvest.
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