Region: Puglia
History: Established as a DOC in 1979
Principal White Grape Varieties: Chardonnay, Fiano, Malvasia
Principal Red Grape Varieties: Negroamaro
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 50% Malvasia Bianca; maximum 40% Vermentino
- Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
- Fiano (Wh): Minimum 85% Fiano + OAWG
- Malvasia Bianca (Wh): Minimum 85% Malvasia + OAWG
ROSATO WINES
- Rosato (Ro): Minimum 50% Negroamaro; maximum 40% Malvasia Nera di Lecce, Montepulciano, and/or Sangiovese; maximum 30% OARG
- Negroamaro (Ro): Minimum 85% Negroamaro + OARG
RED WINES
- Rosso (Rd): Minimum 50% Negroamaro; maximum 40% Malvasia Nera di Lecce, Montepulciano, and/or Sangiovese; maximum 30% OARG
- Negroamaro (Rd): Minimum 85% Negroamaro + OARG
- Superiore (Rd): Minimum 90% Negroamaro + OARG
- Novello (Rosso)
- Riserva (Rosso, Negroamaro)
DESSERT AND SPECIALTY WINES
- Passito (WhSw): Minimum 50% Malvasia Bianca; maximum 40% Vermentino
- Dolce Naturale (WhSw): Minimum 50% Malvasia Bianca; maximum 40% Vermentino
Significant Production Rules:
- 50% of grapes for Novello must undergo carbonic maceration
- Minimum alcohol level: 10.5% for Bianco and white varietals; 11.0% for Rosato, Negroamaro rosato, and Novello; 11.0% for Passito and Dolce Naturale (15.0% potential); 11.5% for Rosso; 12.0% for Negroamaro rosso; 12.5% for Superiore and Riserva
- Residual sugar: Maximum 10 g/l (1.0%) for all wines except Passito and Dolce Naturale; minimum 8 g/l (0.8%) for Passito and Dolce Naturale
- Aging: For Superiore, minimum 12 months (ERD = November 1, V+1); for Rosso Riserva, minimum 24 months (ERD = November 1, V+2); for Negroamaro Riserva, minimum 24 months, including 6 months in barrel (ERD = November 1, V+2)
