Region: Puglia
History: Established as a DOC in 1976
Vineyard Area: 1,200 ha / 3,000 acres (2014, C)
Production: Approx. 40,000 hl (2014, C)
Principal White Grape Varieties: Chardonnay, Fiano, Pinot Bianco
Principal Red Grape Varieties: Aleatico, Negroamaro
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 70% Chardonnay + OAWG
- Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
- Fiano (Wh): Minimum 85% Fiano + OAWG
- Pinot Bianco (Wh): Minimum 85% Pinot Bianco + OAWG
ROSATO WINES
- Rosato (Ro): Minimum 75% Negroamaro + OARG
- Negroamaro (Rd): Minimum 85% Negroamaro + OARG
RED WINES
- Rosso (Rd): Minimum 75% Negroamaro + OARG
- Aleatico (Rd): Minimum 85% Aleatico; maximum 15% Malvasia Nera, Negroamaro, and/or Primitivo
- Negroamaro or Negro Amaro (Rd): Minimum 90% Negroamaro + OARG
- Riserva (Rosso, red varietals)
SPARKLING WINES
- Spumante (WhSp, RoSp): Can be made by a second fermentation of Bianco, any of the white varietals, Rosato, or Negroamaro Rosato
DESSERT AND SPECIALTY WINES
- Dolce (RdSw): Minimum 85% Aleatico; maximum 15% Malvasia Nera, Negroamaro, and/or Primitivo
- Liquoroso Dolce (RdFoSw): Minimum 85% Aleatico; maximum 15% Malvasia Nera, Negroamaro, and/or Primitivo
- Riserva (Liquoroso Dolce)
Significant Production Rules:
- Grapes for any of the wines may undergo partial drying (appassimento) before pressing
- Spumante wines may undergo second fermentation either in bottles or in autoclaves
- Minimum alcohol level: 11.0% for Bianco and white varietals; 11.5% for Rosato and Negroamaro Rosato; 12.0% for Rosso and Negroamaro; 12.5% for Rosso Riserva and Negroamaro Riserva; 13.0% for Dolce (15.0% potential); 16.0% for Liquoroso Dolce (18.5% potential)
- Residual sugar: Maximum 10 g/l (1.0%) for all wines except Spumante, Dolce, and Liquoroso Dolce; Spumante can range from extra brut to extra dry
- Aging: For Aleatico, minimum approx. 4–5 months (ERD = March 1, V+1); for Aleatico Riserva, minimum 24 months (ERD = November 1, V+2); for Rosso Riserva and Negroamaro Riserva, minimum 24 months, including 6 months in barrel (ERD = November 1, V+2); for Liquoroso Dolce Riserva, minimum 24 months after fortification (ERD approx. November 1, V+2)
