Region: Emilia Romagna
History: Established as a DOC in 1997
Vineyard Area: 178 ha / 440 acres (2013, V)
Production: 3,950 hl (total 2013/14, V); avg. 40,800 cases bottled annually
Principal White Grape Varieties: Chardonnay, Trebbiano
Principal Red Grape Varieties: Barbera, Cabernet Sauvignon, Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh, WhSw, WhFr, WhFrSw): Any proportions of authorized nonaromatic white grapes
- Chardonnay (Wh, WhFr): Minimum 85% Chardonnay + OAWG
- Pignoletto (Wh, WhFr): Minimum 85% Grechetto Gentile + OAWG (no longer allowed after 2014 harvest)
- Trebbiano (Wh, WhFr): Minimum 85% Trebbiano + OAWG
- Superiore (Bianco)
RED WINES
- Rosso (Rd, RdSw): Any proportions of authorized nonaromatic red grapes
- Barbera (Rd, RdFr): Minimum 85% Barbera + OARG
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
- Sangiovese (Rd): Minimum 85% Sangiovese + OARG
- Novello (Rosso)
- Riserva (Rosso, Cabernet Sauvignon, Sangiovese)
Significant Production Rules:
- Minimum alcohol level: 11.0% for Bianco, Trebbiano, and Novello; 11.5% for everything else
- Residual sugar: Maximum 4 g/l (0.4%) for Cabernet Sauvignon, Sangiovese, Superiore, and Riserva; maximum 10 g/l (1.0%) for Novello
- Aging: For Riserva, minimum 18 months, including at least 2 months in barrel if aged in wood (ERD = May 1, V+2)
