Nero d’Avola represents the quintessential Sicilian red, and has become the symbol of Sicily’s wine production in recent years. When young, it shows great freshness; when aged, it is complex, intense, exhibiting ripe red fruit flavors and notes of spice and balsamic vinegar.
Once widely planted in Sicily – especially in the provinces of Palermo and Trapani, where it was for many years the only red variety – Perricone (also known as Pignatello) is today a rarity. The clusters are long, often measuring as much as 33 centimetres, conic-cylindrical in shape, and of medium density. The bluish berry is large and round, with thick but not particularly tough skin and a heavy bloom. It produces wines that are relatively high in alcohol though not particularly rich in extract.
A white variety widespread in Sicily, where it’s also known as Bianco Alcamo. There are two main clones: common white or Latin Catarratto (‘bianco comune’), and shiny white Catarratto (‘bianco lustro’). The bunches are pyramidical in shape, conic-cylindric, varying in density from loose-packed to compact. The grey-yellow berry is medium-sized, its skin almost without bloom. It’s considered a high-yield variety, capabale of producing 12 kilos or more of grapes per vine. It’s resistant to Peronospora, but susceptible to viral diseases. Catarratto is one of the main ingredients of Marsala, hence its diffusion especially in the west of Sicily between the end of the nineteenth and the beginning of the twentieth century.
One of the most successful rediscoveries among native Sicilian grape varieties, this white grape belongs to the Greco family. The medium-sized, five-lobed leaves present irregular serrations. Clusters are long, medium-winged and with average-sized berries; they have thick, bloom-covered skins that turn a lovely golden colour when fully ripe.
This aromatic variety does not adapt well to new territories, and prefers cool, mountain conditions. It has trilobate leaves with soft, barely toothed edges. The clusters are small, conical and fairly compact. Berries are round and pale-coloured, tending towards orange, with thin skins and only a light bloom.
A white grape variety, well-known since the Roman times, probably originated in the Alsace region in France. In the past, it was often mistaken for Chardonnay: but it comes from a genetic mutation of the Pinot Nero. The vine usually has small bunches, cylindrical, compact and often winged. The compactness of the grapes increases the susceptibility to botrytis. This variety, typically cultivated in Trentino Alto-Adige, Lombardy, Friuli and Veneto, has a high sensitivity to iron chlorosis. Therefore, it is recommended to cultivate it in deep soils with low amounts of active calcium. It expresses the best qualitative characteristics if grown at an elevation where ripening is slow and late.
One of Sicily’s most important indigenous white varieties, second only to the Catarratto clones in terms of acres planted. Typically bunches will be loose-packed, winged and pyramidical. The oval-shaped berries vary in size from medium to small; the yellow-grey skin carries a bloom. When mature, the fruit generally has a high sugar content (19-27%), and low acidity (3.2 to 5.8 per thousand). It’s also known as Ansonica.
Nerello Mascalese is a grape variety that has grown at the Regaleali Estate since 1830, due to climatic conditions. The intense color is different from other rosé wines comes from the special treatment of the grapes, since the juice is in contact with the skins for about 24 hours. In the company’s philosophy, rosé wine has always been considered a product that with certain food-wine pairings expresses unique flavors and aromas.
This grape has been the lead player in the production of Marsala for morethan two centuries. Vertical-trellised or traditionally bush-trained (‘a alberello’), it’s a vigorous, high-yielding plant. Leaves are large, dark and five-lobed. Clusters are large, elongated and often winged, with big, fairly round greenberries which take on a golden hue as they ripen, and present orangey markswhere exposed to the sun.
This international, aromatic variety is known and planted all over the world. Leaves are medium-sized, deeply toothed and trilobate, while bunches are small and dense. The medium-sized, thin-skinned berries are averagely pruinous, and take on a golden yellow colour when ripe.
This variety has numerous clonal subgroups, all characterized by an early ripening. The bunch has a typical pine shape (from which it is named), simple or winged, and very tight. The grape size is average, spherical, with a thick skin and heavy pruinescence, bluish-black in color. The compactness of the grapes makes this variety susceptible to molds. Often, the resulting wines have a weak chromatic saturation, caused by a genetic deficit of the coloring substances.However, it has excellent organoleptic characteristics with a great aromatic richness.