Golfo del Tigullio–Portofino / Portofino DOC

Region: Liguria

History: Established as a DOC in 1997
Principal White Grape Varieties: Bianchetta Genovese, Moscato, Scimiscià, Vermentino
Principal Red Grape Varieties: Ciliegiolo, Dolcetto
Styles and Wine Composition: 

WHITE WINES

• Bianco (Wh, WhFr): Minimum 60% Bianchetta Genovese and/or Vermentino + OANWG
• Bianchetta Genovese (Wh, WhFr): Minimum 85% Bianchetta Genovese + OAWG
• Moscato (Wh): 100% Moscato Bianco
• Scimiscià or Cimixà (Wh): Minimum 85% Scimiscià + OAWG
• Vermentino (Wh, WhFr): Minimum 85% Vermentino + OAWG

ROSATO WINES

• Rosato (Ro, RoFr): Minimum 60% Ciliegiolo and/or Dolcetto + OANRG

RED WINES

• Rosso (Rd, RdFr): Minimum 60% Ciliegiolo and/or Dolcetto + OANRG
• Ciliegiolo (Rd, RdFr): Minimum 85% Ciliegiolo + OAWG
• Novello (Rosso, Ciliegiolo)

SPARKLING WINES

• Spumante (WhSp): Minimum 60% Bianchetta Genovese and/or Vermentino + OANWG

DESSERT AND SPECIALTY WINES

• Passito (WhSw): Minimum 60% Bianchetta Genovese and/or Vermentino + OANWG
• Moscato Passito (WhSw): 100% Moscato

Subzone:

• Costa dei Fieschi

Significant Production Rules: 

• Grapes for Passito must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%)
• Spumante wines may undergo second fermentation either in bottles or in autoclaves
• Minimum alcohol level: 5.5% for Moscato (7.0% maximum; 10.0% potential); 10.5% for Bianco, Bianchetta, Vermentino, Rosato, and Rosso; 11.0% for Ciliegiolo, Novello, and Spumante; 11.0% for Moscato Passito (15.5% potential); 12.0% for Scimiscià; 12.0% for Passito (16.5% potential)
• Residual sugar: Spumante may range from extra brut to dry
• Aging: For Passito or Moscato Passito, minimum approx. 8–10 months (ERD = November 1, V+1)