Colli Berici DOC

Region: Veneto

History: Established as a DOC in 1973
Principal White Grape Varieties: Chardonnay, Friulano, Garganega, Manzoni Bianco, Pinot Bianco, Pinot Grigio, Sauvignon Blanc
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot, Pinot Nero, Tai Rosso
Styles and Wine Composition: 

WHITE WINES

• Bianco (Wh, WhFr): Minimum 50% Garganega + OANWG
• Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
• Garganega (Wh): Minimum 85% Garganega + OAWG
• Manzoni Bianco (Wh): Minimum 85% Manzoni Bianco + OAWG
• Pinot Bianco (Wh): Minimum 85% Pinot Bianco + OAWG
• Pinot Grigio (Wh): Minimum 85% Pinot Grigio + OAWG
• Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
• Tai (Wh): Minimum 85% Friulano (locally Tai) + OAWG

RED WINES

• Rosso (Rd): Minimum 50% Merlot + OANRG
• Rosso from subzone Barbarano only (Rd): 100% Tai Rosso
• Cabernet (Rd): Minimum 85% Cabernet Franc, Cabernet Sauvignon, and/or Carmenère + OARG
• Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OARG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
• Carmenère (Rd): Minimum 85% Carmenère + OARG
• Merlot (Rd): Minimum 85% Merlot + OARG
• Pinot Nero (Rd): Minimum 85% Pinot Nero + OARG
• Tai Rosso (Rd): Minimum 85% Tai Rosso + OARG
• Novello (Rosso)
• Riserva (Rosso, Rosso Barbarano, red varietals except Pinot Nero)

SPARKLING WINES

• Spumante (WhSp, WhSpSw): Minimum 50% Garganega + OANWG
• Metodo Classico (WhSp, RoSp): Minimum 50% Chardonnay; maximum 50% Pinot Bianco and/or Pinot Nero
• Tai Rosso Spumante (RdSp, RdSpSw): Minimum 85% Tai Rosso + OARG
• Tai Rosso Spumante from subzone Barbarano only (RdSp): 100% Tai Rosso
• Millesimato (vintage-dated Metodo Classico)

DESSERT AND SPECIALTY WINES

• Passito (WhSw): Minimum 50% Garganega + OANWG

Subzone:

• Barbarano (Rosso and Tai Rosso Spumante only)

Significant Production Rules: 

• Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 14.0%
• Metodo Classico wines must undergo second fermentation in bottles
• Minimum alcohol level: 10.5% for Bianco; 11.0% for Rosso, all varietals, Novello, Barbarano tranquillo, Metodo Classico, and Tai Rosso Spumante; 11.5% for Bianco, Bianco Spumante, and Barbarano spumante; 11.5% for Passito (14.0% potential); 12.0% for Cabernet Riserva, Cabernet Franc Riserva, Carmenère Riserva, and Tai Rosso Riserva; 12.5% for Cabernet Sauvignon Riserva and Merlot Riserva; 13.0% for Barbarano Riserva
• Residual sugar: Spumante can range from brut to demisec, and Metodo Classico can range from extra brut to demisec; 15–33 g/l (1.5–3.3%) for Rosato Metodo Classico
• Aging: For Passito, minimum approx. 9 months (ERD = September 1, V+1); for Metodo Classico, minimum 15 months on the lees (ERD approx. April 1, V+2); for Riserva, minimum 24 months (ERD = November 1, V+2); for Millesimato, minimum 30 months on the lees (ERD approx. July 1, V+3)