Region: Emilia Romagna
History: Established as a DOC in 1996
Vineyard Area: 65 ha / 161 acres (2013, V)
Production: 2,130 hl (total 2013/14, V); avg. 24,800 cases bottled annually
Principal White Grape Varieties: Biancame, Grechetto, Mostosa, Trebbiano
Principal Red Grape Varieties: Cabernet Sauvignon, Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): 50–70% Trebbiano Romagnolo; 30–50% Biancame and/or Mostosa; maximum 20% OAWG (maximum 5% aromatic varieties)
- Biancame (Wh): Minimum 85% Biancame; maximum 15% Chardonnay, Grechetto, Müller-Thurgau, Pinot Bianco, Sauvignon Blanc, and/or Welschriesling
- Rébola (Wh, WhSw): Minimum 85% Grechetto Gentile; maximum 15% Biancame, Mostosa, and/or Trebbiano
RED WINES
- Rosso (Rd): 60–75% Sangiovese; 15–25% Cabernet Sauvignon; maximum 25% Ancellotta, Barbera, Ciliegiolo, Merlot, Montepulciano, and/or Terrano
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
- Sangiovese (Rd): Minimum 85% Sangiovese + OARG
- Superiore (Sangiovese)
- Riserva (Cabernet Sauvignon, Sangiovese)
DESSERT AND SPECIALTY WINES
- Rébola Passito (WhSw): Minimum 85% Grechetto; maximum 15% Biancame, Mostosa, and/or Trebbiano
Significant Production Rules:
- Grapes for Passito must be dried on or off the vine to achieve a minimum sugar level of 280 g/l (28.0%)
- Minimum alcohol level: 10.5% for Biancame; 11.0% for Bianco; 11.5% for Rosso, red varietals, and Rébola; 11.5% for Rébola Passito (16.0% potential); 12.0% for Cabernet Sauvignon Riserva; 12.5% for Superiore; 13.0% for Sangiovese Riserva
- Residual sugar: 12–45 g/l (1.2–4.5%) for Rébola amabile; 50–80 g/l (5.0–8.0%) for Rébola dolce; minimum 50 g/l (5.0%) for Rébola Passito
- Aging: For Riserva, minimum 24 months, including 2 months in bottle (ERD = December 1, V+2)
