The last D.O.C. arrived in the area of Trapani, in 2004, is the one of Erice. The area of production covers the territory on the slopes of Mount Erice, the warm and dry climate for most of the year, an altitude between 200 and 650 meters which guarantees excellent exposure and ventilation of sea breezes at the vineyards and the high temperature range that qualifies character and aromas to the wine. In addition, the vineyards are cultivated partly in the towns of Buseto Palazzolo, Erice, Valderice, Custonaci, Castellammare del Golfo and Trapani.

The Erice D.O.C.includes a different type of wine which can range from the White to Late Harvest Zibibbo, Late Harvest Sauvignon, Passito, Moscato, Red also in the quality Reserve, Sweet Spumante and Brut Spumante.

White must be vinified using a minimum of 60% of the grape Cataratto, the remaining 40% by other non-aromatic white grape varieties, and has a straw yellow color with greenish hues, delicate and fragrant smell, dry, harmonious and lively taste.

As mono-varietal whites are used Inzolia, Cataratto, Grecanico, Grillo, Chardonnay, Muller Thurgau, Sauvignon, Zibibbo and Moscato of Alexandria.

The Erice Brut Spumante D.O.C. is produced with grapes of Chardonnay, 70% minimum, which can be added to other varieties, and through the method of second fermentation in autoclave; Erice sweet spumante, however, is produced using a minimum of 95% of Moscato of Alexandria grapes with the same method of second fermentation.

The Red and the Reserve are obtained using the minimum of 60% grapes from vines Calabrese or Nero d'Avola, the remaining 40% is made from grapes of the same color. The Reserve one, before consumption shall be subjected to aging for a minimum period of two years. The Red one has an intense ruby red color, characteristic smell; dry and slightly tannic taste.