Region: Campania
History: Established as a DOC in 1995
Principal White Grape Varieties: Biancolella, Chardonnay, Cococciola, Falanghina, Montonico Bianco, Passerina, Pecorino
Principal Red Grape Varieties: Aglianico, Piedirosso, Pinot Nero, Sciascinoso
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 40% Biancolella and/or Falanghina + OANWG
- Bianco from subzone Furore only (Wh): Minimum 40% Fenile, Ginestra (locally Biancatenera or Biancazita), Pepella, and/or Ripoli; minimum 30% Falanghina; minimum 10% Biancolella; maximum 20% OANWG
ROSATO WINES
- Rosato (Ro): Minimum 40% Piedirosso (locally Pèr e Palummo); maximum 60% Aglianico and/or Sciascinoso (locally Olivella); maximum 40% OANRG
- Rosato from subzone Tramonti only (Ro): Minimum 30% Piedirosso; maximum 50% Aglianico and/or Sciascinoso; minimum 20% Tintore; maximum 30% OANRG
RED WINES
- Rosso (Rd): Minimum 40% Piedirosso; maximum 60% Aglianico and/or Sciascinoso; maximum 40% OANRG
- Rosso from subzone Tramonti only (Rd): Minimum 30% Piedirosso; maximum 50% Aglianico and/or Sciascinoso; minimum 20% Tintore; maximum 30% OANRG
- Riserva (Rosso from subzones only)
SPARKLING WINES
- Spumante (WhSp): Minimum 60% Chardonnay, Cococciola, Montonico Bianco, Passerina, Pecorino, and/or Pinot Nero + OAG
DESSERT AND SPECIALTY WINES
- Passito Bianco (Wh, WhSw): 40–60% Biancolella and/or Falanghina + OANWG
- Passito Rosso (Rd, RdSw): Minimum 40% Piedirosso; maximum 60% Aglianico and/or Sciascinoso; maximum 40% OANRG
Subzones:
- Furore (Bianco, Rosato, and Rosso only)
- Ravello (Bianco, Rosato, and Rosso only)
- Tramonti (Bianco, Rosato, and Rosso only)
Significant Production Rules:
- Maximum vineyard elevation: 650 m (2,130 ft)
- Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0%
- Spumante wines must undergo second fermentation in bottles (Metodo Classico)
- Minimum alcohol level: 10.0% for non-subzone Bianco; 10.5% for non-subzone Rosato and Rosso; 11.0% for Bianco from any subzone; 11.5% for Rosato and Rosso from any subzone and for Spumante; 12.0% for Passito (bianco or rosso) dolce (17.0% potential); 14.0% for Passito (bianco or rosso) secco (17.0% potential)
- Residual sugar: Spumante may be extra brut or brut
- Aging: For Spumante, minimum 2 years (ERD = November 1, V+2); for Riserva, minimum 2 years, including 1 year in barrel (ERD = November 1, V+2)
