Region: Calabria
History: Established as a DOC in 1978
Vineyard Area: 30 ha / 74 acres (2013, V)
Production: 860 hl (total 2013/14, V); avg. 5,770 cases bottled annually
Principal White Grape Varieties: Greco, Montonico Bianco
Principal Red Grape Varieties: Gaglioppo, Greco Nero
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 50% Greco + OAWG
- Greco (Wh): Minimum 85% Greco + OAWG
- Mantonico (Wh): Minimum 85% Montonico Bianco (locally Mantonico) + OAWG
ROSATO WINES
- Rosato (Ro): 35–45% Gaglioppo (locally Magliocco); 25–45% Greco Nero and/or Marsigliana; maximum 40% OARG
RED WINES
- Rosso (Rd): 35–45% Gaglioppo; 25–45% Greco Nero and/or Marsigliana; maximum 40% OARG
- Gaglioppo (Rd): Minimum 85% Gaglioppo + OARG
- Greco Nero (Rd): Minimum 85% Greco Nero + OARG
- Novello (Rosso)
- Riserva (Rosso)
SPARKLING WINES
- Spumante (WhSp): Minimum 85% Greco Bianco and/or Montonico Bianco + OANWG
- Rosato Spumante (RoSp): Minimum 85% Gaglioppo, Greco Bianco, and/or Montonico Bianco + OANRG
DESSERT AND SPECIALTY WINES
- Passito (WhSw): Minimum 50% Greco Bianco; minimum 35% Montonico Bianco; maximum 15% OAWG
Significant Production Rules:
- Spumante wines must undergo second fermentation in bottles (Metodo Classico), beginning no earlier than February 1, V+1
- Minimum alcohol level: 10.0% for Mantonico, Spumante, and Rosato Spumante; 11.0% for Bianco, varietals except Mantonico, and Novello; 11.5% for Rosato; 12.0% for Rosso; 13.0% for Riserva; 16.0% (potential) for Passito
- Residual sugar: Spumante and Rosato Spumante can range from extra brut to dry
- Aging: For Spumante and Rosato Spumante, minimum 9 months on the lees (ERD approx. November 1, V+1); for Riserva, minimum 18 months, including 12 months in barrel and 6 months in bottle (ERD = June 1, V+2)
