Region: Abruzzo
History: Established as a DOC in 2010
Vineyard Area: 156 ha / 385 acres (2011, V)
Production: 3,220 hl (total 2011, V); avg. 35,300 cases bottled annually
Principal White Grape Varieties: Chardonnay, Cococciola, Gewürztraminer, Malvasia, Montonico Bianco, Moscato, Passerina, Pecorino, Riesling, Sauvignon Blanc, Trebbiano
Principal Red Grape Varieties: Montepulciano, Pinot Nero
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 50% Trebbiano (Abruzzese, Toscano) + OANWG
- Cococciola (Wh): Minimum 85% Cococciola + OAWG
- Malvasia (Wh): Minimum 85% Malvasia + OAWG
- Montonico (Wh): Minimum 85% Montonico Bianco + OAWG
- Passerina (Wh): Minimum 85% Passerina + OAWG
- Pecorino (Wh): Minimum 85% Pecorino + OAWG
- Superiore (varietals)
RED WINES
- Rosso (Rd): Minimum 80% Montepulciano + OANRG
SPARKLING WINES
- Spumante (WhSp): Minimum 60% Chardonnay, Cococciola, Montonico Bianco, Passerina, Pecorino, and/or Pinot Nero + OAG
- Spumante Rosé (RoSp): Minimum 60% Montepulciano and/or Pinot Nero + OAG
- Metodo Classico (WhSp): Minimum 60% Chardonnay, Cococciola, Montonico Bianco, Passerina, Pecorino, and/or Pinot Nero + OAG
- Metodo Classico Rosé (RoSp): Minimum 60% Montepulciano and/or Pinot Nero + OAG
- Millesimato (vintage-dated Metodo Classico)
DESSERT AND SPECIALTY WINES
- Passito Bianco (WhSw): Minimum 60% Gewürztraminer, Malvasia, Moscato, Passerina, Pecorino, Riesling, and/or Sauvignon Blanc + OAG
- Passito Rosso (RdSw): Minimum 60% Montepulciano + OAG
Significant Production Rules:
- Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0% or sugar level of 272 g/l (27.2%)
- Metodo Classico wines must undergo second fermentation in bottles; other Spumante wines are fermented in pressurized tanks (Charmat method)
- Minimum alcohol level: 11.0% for Bianco, Cococciola, Montonico, Spumante, and Spumante Rosé; 11.5% for Cococciola Superiore, Montonico Superiore, Malvasia, Passerina, and Pecorino; 12.0% for Malvasia Superiore, Passerina Superiore, Pecorino Superiore, Rosso, Metodo Classico, and Metodo Classico Rosé; 12.0% for Passito (16.0% potential)
- Residual sugar: Spumante can range from natural (zero dosage) to brut
- Aging: For Bianco, white varietals, Rosso, Spumante, Spumante Rosé Charmat method, and Passito, minimum approx. 3–4 months (ERD = January 1, V+1); for Superiore, minimum approx. 5–6 months (ERD = March 1, V+1); for nonvintage Spumante Metodo Classico, minimum 36 months in bottle, including 18 months on the lees (ERD = November 1, V+3); for Millesimato, minimum 48 months in bottle, including 24 months on the lees (ERD = November 1, V+4)
