Siracusa

The wines identified by the Protected Designation of Origin "Siracusa", are divided into types Red, White, Moscato, Moscato Spumante, Passito, Nero d'Avola and Syrah.

Grapes

The Siracusa bianco, must be produced using grapes from vineyards composed, for at least 40%, of the white Moscato vine while for thw Siracusa rosso is required a 65% of Nero d'Avola. For variants with indication of grape variety, however, this must represent at least 85% of the ampelographic base. In all types, however, the use of other similarly coloured grape varieties suitable for cultivation in Sicilia region is permitted, provided that they do not exceed the limit of the remaining quotas.

Physicochemical and Organoleptic properties

The Siracusa Rosso (minimum total alcoholic strength by volume 11,50% vol. ) is a ruby red wine, whose intensity can vary depending on the production, the smell is frank and intense, while the flavor is savory and fresh, with elements of the right tannins and a pleasantly dry aftertaste. In the White (11% vol), on the other hand, there is an aspect that can range from straw yellow to pale golden and that is combined with a fine and elegant smell and a delicate and characteristic flavor. Then there are the single-variety variants, which have further and peculiar organoleptic characteristics, the description of which can be found in the specification.  

Grape production area

The production area, which coincides with the territory of the municipality of Siracusa, has a mixed profile, between plain and middle hill, with a Mediterranean climate.

Specificity and historical notes

The antiquity of Syracuse's wine-growing tradition is testified by the fact that, according to accredited reconstructions, the oldest wine in Italy, the Syracuse Pollio, is the actual Moscato di Siracusa, so named in honour of King Thracius, who ruled the city in the seventh century BC.