Alcamo ranks third in the production of wine among the communes of the province of Trapani. The soils of the Alcamo zone are brown, virtually clayey, and generally fertile.
Viticulture has been practiced in the Trapani area since ancient times and Alcamo was noted for the quality of its wines long before the 19th century, when they were in great demand in northern Italy for the preparation of vermouths because of their high alcohol levels (13%-17%).
The uninterrupted improvement of techniques of cultivation in the last 30 years has enabled producers to obtain wines with much lower alcohol levels. Those products are excellent accompaniments for meals and the Bianco Alcamo is highly suited to consumption with seafood dishes. It is an admirable example of what can be achieved through the combination of tradition and innovation.
The granting in 1972 of the Denominazione di Origine Controllata encouraged further improvements in the quality of the wine, which in turn has led to an increase in sales.