Region: Veneto
History: Established as a DOC in 1971
Vineyard Area: 1,224 ha / 3,023 acres (2011)
Production: 77,925 hl / 865,830 cases (2011)
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): 10–45% Trebbiano Toscano; 20–40% Garganega; 5–30% Friulano (locally Trebbianello); maximum 30% Cortese (locally Bianca Fernanda); maximum 30% Chardonnay, Malvasia, Manzoni Bianco, Pinot Bianco, and/or Welschriesling
- Superiore (Bianco)
SPARKLING WINES
- Spumante (WhSp): 10–45% Trebbiano Toscano; 20–40% Garganega; 5–30% Friulano; maximum 30% Cortese; maximum 30% Chardonnay, Malvasia, Manzoni Bianco, Pinot Bianco, and/or Welschriesling
DESSERT AND SPECIALTY WINES
- Passito (WhSw): 10–45% Trebbiano Toscano; 20–40% Garganega; 5–30% Friulano; maximum 30% Cortese; maximum 30% Chardonnay, Malvasia, Manzoni Bianco, Pinot Bianco, and/or Welschriesling
Significant Production Rules:
- After harvest, grapes for Passito must be dried to achieve a minimum potential alcohol level of 13.0%
- Spumante may be made by Metodo Classico (wines undergo second fermentation in bottles) or the Charmat (aka Martinotti) method (fermented in pressurized tanks)
- Minimum alcohol level: 11.0% for Bianco; 11.5% for Spumante; 12.0% for Passito (15.0% potential); 12.5% for Superiore
- Residual sugar: Maximum 7 g/l (0.7%) for Bianco; Spumante can range from brut to dry
- Aging: For Superiore, minimum 5 months (ERD = April 1, V+1); for Passito, minimum approx. 1 year (ERD = September 1, V+1)
