SICILY AND THE WINE: Finally establishing its own wine identity, Sicily is the “oldest newcomer” when it comes to asserting its wines in the international world of oenology and viticulture.  Brought to Sicily by the Greeks and flourishing by circa 800 BC (the major Greek colonization of Sicily), wine production in Sicily has been around far longer than the more well-known world producers of wine like France, Australia and even the rest of Italy. Despite its history, however, Sicily has, especially in the past five years, just begun to break into the hearts of oenophiles globally as it has begun marketing, expanding, and developing the identities of Sicilian wines.  Wines made from Sicily’s native vines are surpassing their historical role in the making of simple local wines and use in blends of northern Italy and France, in the pursuit of debuting their character and unique flavors on the international market. 

Contents

-Sicily and the wine

-Climate

-Is there A DOC In the House?

-Sicilian Varietal Descriptions

-Wine Glossary

This debut is comprised of Sicily’s indigenous varietals (like Nero d’Avola, Nerello Mascalese). The breed of Sicilian wines and their distinct flavors are echoes of both the environment and the diverse cultural legacy of domination specific to Sicily.  The assortment of grapes historically cultivated here are remnants of

the agricultural contributions of past civilizations—Grecanico from the Byzantines, Zibibbo from the Saracen Arabs and Primitivo (better known as Zinfandel) from Albanian refugees. Far from being stuck in the past, however, Sicily also holds its own with exciting blends, such as the traditional Chardonnay varietal with natives Grillo, Inzolia, Cataratto, Grecanico, and Novello wines.  Novello wines are any new reds from the current vintage produced by a quick fermentation process, rendering their flavor lighter, with less tannins.  As a result it’s consumed quickly (it has a short shelf/bottle life) and pairs well with lamb or salmon and sushi tuna and is often served cool or somewhat chilled.  Typically made from Nero d’Avola (a process that calms the strength of this robust vine) but also mixed with Pinot Nero or Syrah. Sprouting up with awards and in wine bars, restaurants and critics’ lists around the world, Sicilian wines are making there way into the limelight one bottle at a time—perhaps to someday dominate the wine market.  After all, it’s in their roots. 

Climate

The Sicilian climate qualifies among those optimal viticultural climates of California and Australia with its rich soil and hot and arid conditions.  Situated in the “sun belt,” Sicily’s climate is manipulated by African winds and the Mediterranean sea.  With such a climate, one can understand why Sicily is the winemaking region of Italy covered with more vineyards than any other region of Italy.  Producing more wine annually than Australia, New Zealand and Hungary combined, Sicily competes with Apulia as Italy’s top wine producing region, although Sicilian vineyards are shifting away from quantity and more towards quality.

Is There A DOC In the House?

Italian wine classification can seem like its own dialect.  These quality regulations were first put into effect in the 1960’s and have helped improve the overall quality of Italian wines.   Here we break it down for you:

VdT (Vino Da Tavola): This is the lowest classification of Italian wine and literally means table wine.  It is virtually unregulated and is generally characterized as bland and feeble, although some regions of Italy do produce rather outstanding table wine.  Anything not qualified as IGT, DOC, or DOCG is usually loosely categorized here.

IGT (Vino a Indicazione Geografica): This is as simple as it sounds—geographically indicated wine is produced in a broad region with a variety of grapes allowing winemakers more freedom in the winemaking process (as opposed to DOC/DOCG). IGT vines in Sicily include: Camarro, Colli Ericini, Fontanarossa di Cerda, Salemi, Salina, Sicilia, and Valle Belice.

DOC (Vino a Denominazione di Origine Controllata): These are the big boys!  Controlled designation of origin is the counterpart of France’s AOC—where it comes from, how it’s made and the grapes used.  Not only does production of DOC wines occur in very clearly delineated regions, but it must also abide by the specific regulations in place to safeguard traditional wine-making practices particular to each region.

DOCG (Vino a Denominazione di Origine Controllata e Garantita): Controlled and guaranteed designation of origin is simply more strict than DOC.  This classification generally only allows lower production yields and, before bottling, requires new products to pass a taste-test by a committee. 

SICILIAN VARIETAL DESCRIPTIONS

Red grapes:

-Frappato: Main component in Cerasuolo di Vittoria (DOC) and similar to Gaglioppo. Its origins are uncertian.

-Gaglioppo: similar to Frappato, originating from Greece and most commonly found in Calabria, but also grown in Sicily.  Makes robust reds with high alcohol and tannins.  Needs significant time in the bottle to mellow.

-Nerello Cappuccio/Nerello Mascalese: Cappuccio is considered superior to Mascalese and often stands alone without being blended.  It’s grown in Northeastern Sicily. Mascalese is thought to originate from Catania.  Widely used as blending grape in Etna Rosso, Faro & Corvo Rosso.

-Nero d’Avola/Calabrese:  most significant grape used in making hearty, inky red wines with aging potential, it is often classified with Syrah, although also used in making lighter Novello wines (more like a rosè).  (Its other name, Calabrese, meaning “coming from Calabria” is most likely a modification of the Sicilian word, Calaurisi, meaning “grape from Avola,” a town in the Southern tip of Sicily).

-Perricone/Pignatello: common Sicilian blending grape.

-Cabernet Sauvignon

-Merlot

-Shiraz

White grapes:

-Ansonica/Inzolia: used in most quality whites for its delicate aromas and softening effect on heavier whites.  It has well-balanced acidity and broad palate characteristics.

-Carricante: used in an Etna white.

-Cataratto: typical of Tranpani region and used in Marsala wines. Most widely planted white grape in Italy.  Alone, makes a dry, low acid wine.

-Corinto

-Damaschino: used in Bianco D’Alcamo.

-Grecanico: named for its Greek origins and possibly related to Greco on mainland, has a crisp, apple flavor.

-Grillo/Riddu: has a long history in Sicily, as it was widely found in Trapani region in 1897.  Used in Marsala as well as Monreale, Alcamo, Contea di Sclafani, and Delia Nivolelli.  Can also find 100% Grillo IGT wine.

-Malvasia Bianca/Malvazia:  originating from Greece (although its history is complicated), one of most cultivated grapes in Italy, found in many variations, including Malvasia delle Lipari (a sweeter, nectar-like version).  See also Moscato. Used to make white table wines, dessert wines, and fortified wines.

-Moscato Bianco:  This Muscatel is the most widely planted of its varieties in Italy.  Used to make dessert wines.

-Trebbiano:  second most widely planted vine in Italy (among whites). Generally used to make pale, easily drinkable wines.

-Zibibbo/Moscatellone: aka Muscat of Alexandria, is possibly the oldest remaining genetically unmodified vine.  Possibly introduced by Arabs in 9^th century, used in Moscato Passito di Pantelleria (DOC).  It is sweet, earthy and not especially aromatic with higher alcohol content than Moscato Bianco.

-Chardonnay

TRAPANI PROVINCE & ITS WINE

Wine-makers in the Trapani district have always developed innovative methods of maximizing wine production for non-fertile land conditions (which can occur on occasion) and then modifying these techniques during ideal conditions to improve wine quality.  This is a true collaboration between Sicilian tradition and innovation.

-Boasts the most land covered by vineyards in all of Italy. 

-Oldest wine producing region in Sicily.

Wines produced in Trapani region:  Marsala (DOC), Alamo/Bianco d’Alcamo (DOC), Delia Nivolelli (DOC), Erice (DOC), Salaparuta (DOC), Menfi (DOC), Moscato & Moscato Passito di Pantelleria (DOC).

Marsala

Wine is named for the Greek warlord Marsala who encouraged his men to drink before battle as he felt it improved their performance on the battlefield

English trader John Woodhouse was the herald of Marsala, being the first to introduce it to the English.  He fortified the wine by adding a bit of Brandy rendering it more tenacious for the long voyage to England.  In 1796, after returning to Sicily, he began producing and commercializing Marsala wine in mass quantities.

In 1812, Benjami Ingham & his nephew Joseph Whitaker had the genius to modernize Marsala (DOC) wine production techniques and amplify exportation to Europe and beyond.  They are considered to have had one of the most important impacts in history on the Marsala wine industry.

In 1832, Vincenzo Florio bought out the Woodhouse and Ingham/Whitaker properties, thus consolidating the industry.  Today, Florio & Pellegrino remain the leaders in Marsala wine production.

Marsala can be golden or amber colored (using Grillo, Catarratto, Ansonica, Inzolia, Damaschino grapes) or ruby colored (using Perticone/Pignatello, Calabrese/Nero d’Avola, Nerello Mascalese)

Can be sweet, semi-dry, or dry - Always bottled on location - different classifications based on aging time - complex aroma hints at high alcohol content

now a common dessert wine, served with cheese, fruit or pastries; originally consumed between first & second courses of a meal as an aperitif.

Popular for cooking “fortified wines” were those with Brandy or ethyl alcohol to help them weather ocean journeys “solera” tradition:  After the first keg is filled, the coinciding flavors of succeeding years are placed on top.  Then, the wine taken from the the oldest keg is invigorated with that of the keg above and the cycle continues in this way preserving continence of flavor and in essence, including a bit of the very first vintage in every bottle.

Grillo: aka Riddu, white grape variety used in Marsala & other Sicilian wines (Monreale, Alcamo, Contea di Sclafani, Delia Nivolelli). Possibly came to Sicily from Puglia (although its origin is not clear).  Was widely found in Trapani region by 1897.  Today it can be grown around Sicily as well as the Aeolian Islands. 

Alcamo

Bianco d’Alcamo or Alcamo (DOC)

One of the hallmarks of Sicilian wine production

Great with seafood.

Various wines use various varieties.

Trapani

Delia Nivolelli (DOC) is a product of the innovations implemented in the Trapani region in the 1980’s after the uncertain wine market made it clear the wine industry needed a new taste if it were to survive.

Created from 13 different wines based on both indigenous and foreign varietals.

Erice, Buseto Palizzolo, Valderice, Custonaci, Castellamare del Golfo, Zingaro, San Vito Lo Capo wines belonging to the Erice (DOC) must recognize indigenous varietals like Catarratto, Nero d’Avola, Grillo, Insolia, Frappato, Perricone, and Zibibbo, but can also use non-indigenous varietals like Chardonnay, Sauvignon, Merlot, Syrah and Cabernet Sauvignon. 

Salaparuta

Salaparuta is a town with a vibrant history: founded by Arabs, re-founded around a medieval castle in the 15^th century, and rebuilt after 1968 Belice earthquake.

Mostly agricultural area with grapes as main product.

With an abundance of vineyards, the Salaparuta (DOC) has great wine-producing quantity potential, but with few vintners in the area, only produces a fraction of its wine potential annually.

As with other regions, Salaparuta (DOC) (awarded in 2006) is a combination of native varietals (Nero d’Avola, Catarratto, Inzolia and Grillo) and newly introduced ones (Cabernet Sauvignon, Syrah, Merlot and Chardonnay).

PANTALLERIA REGION

Wines produced in Pantalleria Region:  Moscato di Pantelleria (DOC) and Moscato Passito di Pantelleria (DOC)

Moscato di Pantelleria (DOC), according to legend, is the wine of the gods.  It claimed this title after the goddess Tanit lured Apollo and won his love by switching his goblet of ambrosia for this wine.

Wasn’t known outside of Pantelleria until 1883 when the Rallo wine house added it to its list of Marsalas.

A historically highly praised wine.

Received it’s DOC in 1971, making it the third Italian wine to receive this classification.

Food pairings:  Cannoli con ricotta, Strawberries drizzled with Basalmic vinegar from Reggio Emilia, carrot cake

Moscato Passito di Pantelleria (DOC) is made from Zibibbo grapes (Muscat of Alexandria or Moscatellone).

Considered a straw wine (or raisin wine) because grapes are dried on straw mats in the sun to concentrate their juices.  This pre-Roman method is labor-intensive and produces low yields, making these very sweet wines pricey.

AGRIGENTO PROVINCE AND ITS WINE

Wines produced in Agrigento region:  Contea di Sclafani (DOC), Menfi (DOC), Sambuca di Sicilia (DOC), Santa Margherita di Belice (DOC), Sciacca (DOC)

Sclafani Bagni

Contea di Sclafani (DOC) (wine-growing land region divided between Agrigento & Caltanissetta provinces)

Always been considered an ideal viticultural climate

Vitners finally owned land in 1970’s and since they’ve expanded in two opposite directions:  one being the pursuit of everything “new” to Sicily (from varietals like Chardonnay, Syrah, Sauvignon, etc, to experimental wine-producing techniques) and the second being vinifying traditional varietals separately to maintain the integrity of their individual characteristics.

Menfi

Greek and Roman relics found in the area connect the area of Menfi (and ancient city Inycon) to the ancient wine trade.

Depsite its historic importance in the wine trade, Menfi didn’t receive it’s DOC rating until 1995. 

Menfi (DOC) was established after careful research had been conducted by the Regional Vine and Wine Institute of Palermo with the University of Milan and the Provincial Agrarian Institute of San Michele all'Adige (Trento).

Both traditional varietals, as well as those non-indigenous, are important in this region’s vinification.

Sambuca di Sicilia

Founded by Arab emit, Zabut, this town still has a Saracen neighborhood among other Arabic remnants.

Archaeological remnants discovered nearby, however, imply that the Greeks were  probably the ones to bring grapes to the area.

Sambuca di Sicilia (DOC) wines have always been high quality (highly desired long before DOC ratings were ever created).

Awarding of DOC status allowed these successful vintners to elaborate with international wines like Chardonnay and Cabernet Sauvignon.

Santa Margherita di Belice

Settled by Arabs around 827 A.D., this fertile river valley has remnants of wine production dating back to that period.

Santa Margherita di Belice (DOC) received its DOC in 1994.  Include “rosso” and “bianco” groups, in addition to five other local wines made from red and white grapes.

Sciacca, Caltabellotta

Sciacca (DOC) region grows all kinds of varietals well.

In addition to red, white, and rosè wines, the area produces 7 other wines that range from using indigenous varietals to imported ones.

Riserva Rayana is one of the most particular wines of Sciacca (DOC).  Made from Catarratto Lucido and Inzolfa, in a restricted part of Sciacca, it is aged 2 years (minimum 1 in wooden barrels).  It is characterized by a golden color, with an intense, enduring fragrance and full taste.

CALTANISSETTA PROVINCE AND ITS WINE

Wines produced in the Caltanissetta  region:  Contea di Sclafani (DOC), Riesi (DOC)

Sclafani Bagni

Contea di Sclafani (DOC) (wine-growing land region divided between Agrigento & Caltanissetta provinces)

Always been considered an ideal viticultural climate

Vitners finally owned land in 1970’s and since they’ve expanded in two opposite directions:  one being the pursuit of everything “new” to Sicily (from varietals like Chardonnay, Syrah, Sauvignon, etc, to experimental wine-producing techniques) and the second being vinifying traditional varietals separately to maintain the integrity of their individual characteristics.

Caltanissetta

Historically marginal in the production of wine, Riesi (DOC) takes it’s name from Latin meaning “uncultivated land”.

In recent years, a rapid spurt of vineyards in the area has resulted in the inclusion of Riesi in the Cerasuolo di Vittoria (DOC).

It achieved its own DOC based on the character of their wines from Frappato, Calabrese and Ansonica to imported ones (like Chardonnay and Cabernet Sauvignon).

CATANIA PROVINCE AND ITS WINE

Wines produced in the Catania region:  Etna (DOC)

Mt. Etna Region

Among the oldest wine-growing areas on Sicily (since cira 5^th century B.C.), the Etna slopes covered in vines were even written about by poet Theocritus.

Until the plague of grape phylloxera (a tiny bug related to the aphid that feeds on the roots of grapevines) at the beginning of the last century, Catania province was the leading region of Sicily covered by the most vineyards.

Etna eruptions and difficult, sandy terrain have also hindered output in the region, but never distorted the quality of wines produced by the slopes’ vines.

Etna (DOC) district wines were first to receive DOC classification in 1968.

This outstanding wines are made using the ancient Carricante and Nerello Mascalese varieties, which may seem feeble, but are big producers with richly nuanced flavors.

Climate for growing these resembles more of a desert than the Mediterranean.

MESSINA PROVINCE AND ITS WINE

Wines produced in the Messina region:  Faro (DOC), Milazzo (DOC), Malvasia delle Lipari (DOC)

Messina

Faro (DOC) comes from the vineyards of the Straits of Messina.

Area was an ancient wine-growing and wine-trading hubbub for the natives & Phoenicians.

Julius Caesar celebrated his third term with an abundance of Mamertino wine from Messina.

Viticulture in Messina has been a rollercoaster since the Arab conquest of Sicily, being also affected by the grape phylloxera insect plague.

Although wine production in Messina seemed doomed at times, the shift to focusing on quality production has been its savior (as with many other regions of Sicily).

Today, Faro, a superior red wine is a standing example of the quality of wines from Messina and is world renown. 

Milazzo

Although associated with Messina, Mamertino di Milazzo (DOC) is thought to have grown around the base of Etna and near Agrigento long before any outsiders made contact with natives of Sicily.

A popular wine in the ancient world (Julius Caesar, Pliny the Elder, Martial).

Four varieties exist today: white, red, Calabrese/Nero d’Avola and Grillo-Ansonica

Lipari

Malvasia delle Lipari (DOC) is a very ancient wine, thought to pre-date the Greeks.

Comes in three forms: One to accompany meals, one to accompany desserts, and one liqueur.

Local legend tells that a farmer taking the wine to his father and the priest was stopped by the Arab governor and questioned what he was carrying.  The farmer said it was mallow juice and prayed “malva sia” (let it be mallow juice)—the wine was transformed to juice as the Arab governor tasted it.

Rare product; produced in very small quantities.

Made using a thousand year old method. (similar to Moscato di Pantelleria); considered a straw wine because of the drying of grapes on straw mats under the sun.

PALERMO PROVINCE AND ITS WINE

Wines produced in the Palermo region:  Contessa Entellina (DOC), Moneale (DOC), Alcamo/Bianco d’Alcamo (DOC), Contea di Sclafani (DOC)

Contessa Entellina

Contessa Entellina (DOC) known for its wine since ancient times

has strong reds; aged more than a typical Southern Italian red.

In addition to ideal climate, have an ideal altitude too.

Their innovations include introducing the use of “foreign” vines like Pinot Noir, Cabernet, Chardonnay and Sauvignon.  

Monreale

Legend holds that the wine of Monreale was responsible for stopping Hasdrubal, the Carthaginian general, and his troops from defeating Roman consul Cecilio Metello and conquering Palermo in 251 B.C. 

Monreale (DOC) wasn’t awarded its DOC until 2000 after a major restructuring of the vineyards.

The restructuring included the introduction of Cabernet Sauvignon, Syrah and Merlot, in addition to the traditional varieties of Perricone and Nero d'Avola.

RAGUSA PROVINCE AND ITS WINE

Wines produced in Ragusa province:  Cerasuolo di Vittoria (DOCG), Vittoria (DOC), Eloro (DOC)

Modica, Vittoria, Kamarina

Cerasuolo di Vittoria (DOCG):  Only DOCG wine in Sicily

Made its public debut in at the first Exhibition Market of Sienna in 1933

Made from red Frappato grapes

Recommended consumption is well aged as an aperitif

Vittoria

Vittoria (DOC) achieved DOC rating shortly after Cerasuolo for both red and white wines produced in area with Ansonica, Nero d’Avola and Frappato grapes. Vittoria (DOC) wines are considered more approachable than Cerasuolo.

SYRACUSE PROVINCE AND ITS WINE

Wines produced in the Syracuse region:  Eloro (DOC), Moscato di Noto (DOC), Moscato di Siracusa (DOC)

Eloro, Noto

Eloro (DOC):  Bursting with ancient Greek remnants and Baroque relics, the southern most tip of Sicily is also known for it’s full-bodied reds using local varietals Frappato, Pignatello, and Nero d’Avola.

Traditionally used to fill out thin wines from the mainland.

Noto

An experimental creation, Moscato di Noto (DOC) was created to be consumed young, without required aging, and to be finer and more flavourful than the Moscato di Siracusa.

It was so revolutionary, that the Moscato di Noto beat out the Moscato di Siracusa to debut in 1933 at the first Exhibition Market of Italian Typical Wines.

It is produced in very limited quantities, which is unfortunate since it carries nicely the flavors of the land and deserves to be a part of wine cellars worldwide.

Syracuse

Moscato di Siracusa (DOC) is one of several wines in Sicily competing for the title of the most ancient.

Unfortunately, it is no longer produced.  Most likely due to the success of the Moscato di Noto (DOC) that was created to improve upon the inconsistencies of Moscato di Sicracusa.

WINE GLOSSARY

Abboccato:  Semi-dry. Less sweet than amabile.

Amabile:  Semi-sweet, usually in reference to sparkling wine.

Amaro:  Bitter.
Annata:  A wine's vintage year.

Asciutto:  Totally dry.

Azienda agricola, agraria or vitivinicola:  A farm or estate which produces all or most of the grapes for wine sold under its labels.

Bianco:  White (wine).

Botte:  Cask or barrel.

Botticella:  Small cask.

Bottiglia: Bottle.

Brut:  Dry, usually in reference to sparkling wine.

Cantina:  Cellars or winery.

Cantina sociale:  Cooperative winery.

Casa vinicola:  Wine house or merchant (commerciante) whose bottlings come mainly from purchased grapes or wines.

Cascina:  Farmhouse, often used for estate.

Castello:  Castle.

Cerasuolo:  Cherry-hued rosé (wine).

Chiaretto:  Deep rosé (wine).

Classico:  The historic core of a DOC wine production zone.

Coltivatore:  Cultivator.

Consorzio: Consortium of producers.

Dolce:  Sweet.

Enologo:  Enologist with a university degree; enotecnico is a wine making technician with a diploma.

Enoteca:  Literally, a "wine library," referring to both publicly sponsored displays and privately owned shops.

Ettaro:  Hectare (2.471 acres) the standard measure of vineyard surface in Italy.

Etichetta:  Label.

Ettolitro:  Hectoliter, or 100 liters, the standard measure of wine volume in Italy.

Fattoria:  Farm or estate.

Fermentazione naturale:  Natural fermentation.

Fiasco:  Traditional straw-cased bottle typically used by Chianti producers in the 1970s.
Frizzante or frizzantino:  semi-sparkling (wine).

Frutta:  Fruit.

Frutti di bosco:  Literally, fruits of the forest, such as raspberries, blackberries and strawberries.

Gradazione alcoolica (grad. alc.):  Alcoholic degree/percentage.

Imbottigliata:  Bottled.

Imbottigliato dal produttore all’origin:  Bottled by the producer at the source.

Imbottigliato dalla cantina sociale:  Bottled by a cooperative winery.

Invecchiato:  Aged (wine).

Liquoroso:  Strong wine; can be fortified but usually naturally high alcohol level.

Litro:  Liter.

Maso:  A holding, often referring to a vineyard or estate.

Masseria:   Farm or estate.

Metodo classico or tradizionale:  Terms for sparkling wine made by the bottle fermentation method, replacing the terms champenois or champenoise, which can no longer be used in Italy.

Millesimato:  Vintage dated sparkling wine.

Nero:  Black.

Passito:  Wine style made from partially dried grapes (to concentrate flavors). Technique typically used to make sweet wines.

Pastoso:  Medium dry.

Podere:  Small wine estate or farm.

Produttore:  Producer.

Recioto:  Wine made from partly dried grapes in the passito style. Often sweet and strong.

Riserva:  Reserve. Indicates a DOC or DOCG wine aged for a specific time period. Implies a wine is of better than average quality, thereby meriting the additional aging.

Rosato:  Rosé (wine).

Rosso:  Red (wine).

Scelto:  Selected. Term used for certain late harvested DOC wines.

Secco:  Dry (wine).

Semi-secco:  Medium sweet, usually in sparkling wine.

Spumante:  Sparkling, for dry or sweet wines. z

Stabilimento:  Firm.

Superiore:  Denotes DOC wine that meets standards above the normal requirements (higher alcohol, longer aging, a special sub-zone), though conditions vary.

Tenimento:  Farm.

Tenuta:  Farm or estate.

Uva:  Grape. Uva passa is a dried grape to be used for wine. Uvetta, uva secca or sultanina are terms for raisin.

Vecchio:  Old, to describe aged DOC wines; stravecchio, very old.

Vendemmia:  Grape harvest or vintage. Vendemmia tardiva, late harvest—refers to wines from grapes harvested after main harvest date to ripen more fully on the vine.

Vigna or vigneto:  Vineyard. Vigna may be used under DOC and DOCG for approved single vineyard wines.

Vignaiolo or viticoltore:  grape grower; Vitner.

Villa:  Manor.

Vinificazione:  Vinification.

Vino:  Wine. Vino da arrosto, a robust aged red suited to roast meats.

Vin santo:  Wine made from grapes dried on straw mats over the winter to concentrate flavors.

Vite:  Vine.

Viticoltura:  Vine cultivation, viticulture.

Vitigno:  Vine or grape variety; Varietal.

Vivace:  Lively; for lightly bubbly wines, but less than frizzante.