Alghero DOC

Region: Sardegna

History: Established as a DOC in 1995
Vineyard Area: 252 ha / 622 acres (2011)
Production: 11,400 hl / 126,700 cases (2011)
Principal White Grape Varieties: Chardonnay, Sauvignon Blanc, Torbato, Vermentino
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Cagnulari, Merlot, Sangiovese
Styles and Wine Composition: 

WHITE WINES

• Bianco (Wh, WhFr): Any proportions of Chardonnay, Sauvignon Blanc, Torbato, Vermentino, and/or OANG
• Chardonnay (Wh): Minimum 85% Chardonnay + OAG
• Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAG
• Torbato (Wh): Minimum 85% Torbato + OAG
• Vermentino (WhFr): Minimum 85% Vermentino + OAG

ROSATO WINES

• Rosato (Ro, RoFr): Any proportions of Cabernet Franc, Cabernet Sauvignon, Cagnulari, Merlot, Sangiovese, and/or OANG

ROSSO WINES

• Rosso (Rd): Any proportions of Cabernet Franc, Cabernet Sauvignon, Cagnulari, Merlot, Sangiovese, and/or OANG
• Cabernet (Rd): Minimum 85% Cabernet Franc and/or Cabernet Sauvignon + OAG
• Cagnulari (Rd): Minimum 85% Cagnulari + OAG
• Merlot (Rd): Minimum 85% Merlot + OAG
• Sangiovese (Rd): Minimum 85% Sangiovese + OAG
• Novello (Rosso)
• Riserva (Rosso, Cabernet, Cagnulari, Merlot)

SPARKLING WINES

• Spumante (WhSp): Same as Bianco or varietal Chardonnay or Torbato

DESSERT AND SPECIALTY WINES

• Passito (WhSw): Any proportions of Chardonnay, Sauvignon Blanc, Torbato, Vermentino, and/or OANG
• Liquoroso (RdFoSw): Any proportions of Cabernet Franc, Cabernet Sauvignon, Cagnulari, Merlot, Sangiovese, and/or OANG
• Riserva (Liquoroso)

Significant Production Rules: 

• Grapes for Liquoroso or Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 15.0%
• Minimum alcohol levels: 10.0% for Bianco; 10.5% for Bianco frizzante, Vermentino, and Rosato; 11.0% for Rosso, most varietals (except Vermentino and Cabernet), and Novello; 11.5% for Cabernet and Spumante; 12.0% for Rosso Riserva; 12.5% for varietal riservas; 13.5% for Passito (16.0% potential); 17.5% for Liquoroso (21.0% potential)
• Residual sugar: Minimum 40 g/l (4.0%) for Passito; minimum 60 g/l (6.0%) for Liquoroso; Spumante can range from brut to dolce
• Aging: For Riserva (except Liquoroso), minimum 24 months (ERD = November 1, V+2); for Liquoroso, minimum 3 years (ERD = November 1, V+3); for Liquoroso Riserva, minimum 5 years (ERD = November 1, V+5)