Val Polcèvera DOC

Region: Liguria

History: Established as a DOC in 1999
Principal White Grape Varieties: Albarola, Bianchetta Genovese, Vermentino
Principal Red Grape Varieties: Ciliegiolo, Dolcetto, Sangiovese
Styles and Wine Composition: 

WHITE WINES

• Bianco (Wh, WhFr): Minimum 60% Albarola, Bianchetta Genovese, and/or Vermentino + OANWG
• Bianchetta Genovese (Wh, WhFr): Minimum 85% Bianchetta Genovese + OANWG
• Vermentino (Wh, WhFr): Minimum 85% Vermentino + OANWG

ROSATO WINES

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

RED WINES

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

SPARKLING WINES

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

DESSERT AND SPECIALTY WINES

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

Subzone:

• Coronata (Bianco only)

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%)
• 40% of grapes for Novello must undergo carbonic maceration
• Minimum alcohol level: 10.0% for Bianco; 10.5% for white varietals, Rosso, and Rosato; 11.0% for Coronata Bianco, Novello, and Spumante; 14.0% for Passito (16.0% potential)
• Aging: No minimums specified