ItalianMade

Wines

Appellations

Delia Nivolelli (DOC)

DOC Map:     Region: Sicily
 
Varieties:
Vine variety requirements for this appellation's area change according to type.
Type Bianco: Grecanico and/or Inzolia and/or Grillo, 65%; other local white varieties, up to 35%.
Type Rosso: Nero d'Avola and/or Pignatello or Perricone and/or Merlot and/or Cabernet sauvignon and/or Syrah and/or Sangiovese, 65%; other local white varieties, up to 35%.
Type Spumante: Grecanico and/or Chardonnay and/or Inzolia and/or Damaschino and/or Grillo, 100%.
Varietal types: the blend proportions are always the same, variety indicated in the type name, 85%; other similar varieties admitted under the DOC law, 15%.
Types:

Delia Nivolelli (DOC)
   Bianco
 White, Dry
 Frizzante, White, Dry
   Cabernet Sauvignon
 Red, Dry
Novello  Red, Dry
Riserva  Red, Dry, Aged 24 months
   Chardonnay
 White, Dry
Spumante  Spumante, White, Dry
   Damaschino
 White, Dry
Spumante  Spumante, White, Dry
   Grecanico
 White, Dry
Spumante  Spumante, White, Dry
   Grillo
 White, Dry
Spumante  Spumante, White, Dry
   Inzolia
 White, Dry
Spumante  Spumante, White, Dry
   Müller Thurgau
 White, Dry
   Merlot
 Red, Dry
Novello  Red, Dry
Riserva  Red, Dry, Aged 24 months
   Nero d'Avola
 Red, Dry
Novello  Red, Dry
Riserva  Red, Dry, Aged 24 months
   Pignatello or Perricone
 Red, Dry
Novello  Red, Dry
Riserva  Red, Dry, Aged 24 months
   Rosso
 Red, Dry
Novello  Red, Dry
Riserva  Red, Dry, Aged 24 months
   Sangiovese
 Red, Dry
Novello  Red, Dry
Riserva  Red, Dry, Aged 24 months
   Sauvignon
 White, Dry
   Spumante
 Spumante, White, Dry
   Syrah
 Red, Dry
Riserva  Red, Dry, Aged 24 months


HOME

INTRO
REGIONS
FOODS
WINES
RECIPES
LIBRARY
GLOSSARY
QUIZ


  A Wine Primer
  Wine & Foods
  Quality Laws & Labels
  APPELLATIONS
  Vintage Charts




  Delia Nivolelli DOC


Useful Links
Contact Us
Search

TRADE home
© The Italian Trade Commission
33 E 67th Street, New York, NY 10065

This page was written by Stefano Milioni. Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).