Region: Campania
History: Established as a DOC in 1994
Principal White Grape Varieties: Falanghina
Principal Red Grape Varieties: Aglianico, Piedirosso
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): 50–70% Falanghina + OANWG
- Falanghina (Wh): Minimum 90% Falanghina + OANWG
ROSATO WINES
- Piedirosso or Pèr e Palummo (Ro): Minimum 90% Piedirosso + OANRG
RED WINES
- Rosso (Rd): Minimum 50% Piedirosso (locally Pèr e Palummo); minimum 30% Aglianico; maximum 20% OANRG
- Piedirosso or Pèr e Palummo (Rd): Minimum 90% Piedirosso + OANRG
- Novello (Rosso)
- Riserva (Piedirosso)
SPARKLING WINES
- Spumante (WhSp): Minimum 90% Falanghina + OANWG
DESSERT AND SPECIALTY WINES
- Passito Bianco (Wh, WhSw): Minimum 90% Falanghina + OANWG
- Passito Rosso (Rd, RdSw): Minimum 90% Piedirosso + OANRG
Significant Production Rules:
- Passito wines may use up to 45% fresh grapes along with dried grapes
- Minimum alcohol level: 10.5% for Bianco; 11.0% for Falanghina; 11.5% for Rosso, Piedirosso, and Spumante; 12.0% for Passito Bianco (15.0% potential); 12.0% for Passito Rosso dolce (17.0% potential); 14.0% for Passito Rosso secco (17.0% potential)
- Residual sugar: Spumante may be brut or extra dry
- Aging: For Riserva, minimum 2 years (ERD = November 1, V+2)
