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The liturgical use of the wine has an ancient tradition and an important value for the wine history: thanks to its holy role, in the Medieval period the monks continued to produce it, meanwhile barbaric people abandoned it.

"Vinum debet esse naturale de genimine vitis et non corruptum"

This period, drawn from the Code 924 (paragraph 3) of the Code Pio-benedettino published by Pope Benedetto XV in 1917, is held steady in the Code of Canonical Law proclaimed in 1983 by Pope Giovanni Paolo II::

"The wine must be natural, from the fruit of the vine and not altered"

In the Istruction Redemptionis Sacramentum (chapter III, paragraph 50) is written that it must be “genuine”, without foreign substances, except for a final adding of wine alcohol – this facilitates the conservation even after its opening – but respecting the maximum alcohol content permitted, 18% vol.

Exclusively red until 1880, due to its symbolic value of “Christ’s blood”, today also the white one is admitted, to avoid stains in holy rollers. It’s generally a fortified wine, but recently the dry one is used too, with less sugar.

e checks are done by Territorial Diocese Liturgical Office, which authorizes the production and the trading and guarantees the respect of the strict rules of the Code of Canonical Law.
In Sicily, the wine for the Mass is produced with white grapes as Zibibbo (or Moscato d’Alessandria), Catarratto and Inzolia, or black ones as Nero d’Avola and other autochthonous vines.

The bread and the Holy Mass Wine


Holy Mass wines

Fortified Sweet White
Fortified Sweet White
Fortified Red
Fortified Red