Region: Campania
History: Established as a DOC in 1966
Principal White Grape Varieties: Biancolella, Forastera
Principal Red Grape Varieties: Guarnaccia, Piedirosso
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): 45–70% Forastera; 30–55% Biancolella; maximum 15% OANWG
- Biancolella (Wh): Minimum 85% Biancolella + OANWG
- Forastera (Wh): Minimum 85% Forastera + OANWG
- Superiore (Bianco)
RED WINES
- Rosso (Rd): 40–50% Guarnaccia; 40–50% Piedirosso (locally Pèr e Palummo); maximum 15% OANRG
- Piedirosso or Pèr e Palummo (Rd): Minimum 85% Piedirosso + OANRG
SPARKLING WINES
- Spumante (WhSp): 45–70% Forastera; 30–55% Biancolella; maximum 15% OANWG
DESSERT AND SPECIALTY WINES
- Passito (RdSw): Minimum 85% Piedirosso + OANRG
Significant Production Rules:
- For Passito, some or all of the grapes must be dried on or off the vine to achieve a minimum potential alcohol of 14.5%
- Minimum alcohol level: 10.5% for Bianco and white varietals; 11.0% for Rosso and Piedirosso; 11.5% for Spumante and Superiore; 13.5% for Passito (14.5% potential)
- Aging: For Bianco and Superiore, minimum 30 days in bottle (ERD approx. November 1, V); for Rosso, minimum 90 days in bottle (ERD approx. February 1, V+1)
