Court of Master Sommeliers – Appellations, Classifications and Regions Italy – Calabria Terre di Cosenza DOC

DOC/DOP Regulations

Region

  • Calabria

Provinces

  • Cosenza

Communes of Production

  • All communes in the province Cosenza

Subzones

  • Colline del Crati, Condoleo, Donnici, Esaro, Pollino, San Vito di Luzzi, Verbicaro

Styles and Grape Varieties

  • Bianco: 
    • min. 60% combined Greco Bianco, Guarnaccia Bianca, Pecorello, and/or Montonico Bianco (aka: Mantonico), 
    • max. 40% other white varietals approved for production in Calabria.
  • Varietal Bianco: Wines contain a min. 85% of the stated variety (Guarnaccia Bianca, Malvasia Bianca, Montonico Bianco (aka: Mantonico), Pecorello, Chardonnay)
  • Rosato:
    • min. 60% combined Greco Nero, Magliocco, Gaglioppo, Aglianico, and/or Calabrese, 
    • max. 40% other varietals approved for production in Calabria.
  • Rosso:
    • min. 60% Magliocco (aka: Magliocco Dolce/Arvino/Mantonico Nero/Lacrima/Guarnaccia Nera), 
    • max. 40% other black varietals approved for production in Calabria.
  • Rosso Novello: Same as for Rosso
  • Rosso Riserva: Same as for Rosso
  • Varietal Rosso: Wines contain a min. 85% of the stated variety (Gaglioppo, Greco Nero, Aglianico, Calabrese, Cabernet Sauvignon (or Cabernet), Merlot, Sangiovese)
  • Varietal Magliocco (rosso):
    • min. 85% Magliocco,
    • max. 15% combined Greco Nero, Gaglioppo, Aglianico, and/or Calabrese.
  • Spumante Bianco:
    • min. 60% Mantonico, 
    • max. 40% other white varietals approved for production in Calabria.
  • Varietal Spumante Bianco: Wines contain a min. 85% of the stated variety (Guarnaccia Bianca, Malvasia Bianca, Montonico Bianco (aka: Mantonico), Pecorello, Chardonnay)
  • Spumante Rosato:
    • min. 60% Mantonico, 
    • max. 40% combined Greco Nero, Magliocco, Gaglioppo Aglianico, and/or Calabrese (aka: Nero d’Avola).
  • Varietal Magliocco Spumante Rosé: Same as for Varietal Magliocco
  • Bianco Vendimmia Taridiva: Same as for Bianco
  • Bianco Passito: Same as for Bianco
  • Varietal Bianco Passito: Wines contain a min. 85% of the stated variety (Guarnaccia Bianca, Malvasia Bianca, Montonico Bianco (aka: Mantonico), Pecorello, Chardonnay)
  • Rosso Vendimmia Taridiva: Same as for Rosso
  • Rosso Passito: Same as for Rosso
  • Varietal Magliocco Passito Rosso: Same as for Varietal Magliocco

Minimum Alcohol

  • Bianco/Rosato: 10.5%
  • All Varietal Bianco (non spumante or passito): 10.5%
  • Rosso/Rosso Riserva/Rosso Novello: 11.5%
  • Varietal Rosso (Gaglioppo, Greco Nero, Aglianico, Calabrese, Cabernet Sauvignon/Cabernet, Merlot, Sangiovese): 11.5%
  • Varietal Magliocco (non spumante or passito): 12.5%
  • All Spumante: 11%
  • Bianco Vendemmia Tardiva: 13% potential (11% acquired)
  • Bianco Passito: 14% potential (12% acquired)
  • Rosso Vendemmia Tardiva: 13% potential (11% acquired)
  • Rosso Passito: 16% potential (12 acquired)

Minimum Total Acidity

  • Bianco/Rosato/All Spumante/All Varietal Bianco/Varietal Magliocco Rosso: 5 g/l
  • Rosso/Rosso Riserva/Rosso Novello/All Passito/Bianco VT/Rosso VT/All Varietal Rosso (except Magliocco): 4.5 g/l

Aging Requirements

  • Rosso Riserva (with or without subzone, unless further specified below): Wines must be aged min. 2 years from November 1 of the year of harvest.
  • Any Passito: Wines may be released on December 1 of the year after harvest.
  • Any Spumante: Wines must be made by secondary fermentation in the bottle.  The whole process of should take min. 2 months, including 9 months min. on the lees.

Additional Requirements

  • Rosso Novello: Wines must be made from min. 40% carbonic maceration.

Maximum Yields

  • Varietal Magliocco labeled wines: 9 tons/ha
  • All other (non-subzone labeled) wines: 11 tons/ha
  • If labeled with a single vineyard:
    • Bianco/Rosso/Rosso Riserva/Varietal Magliocco Rosso: 8.5 tons/ha
  • If labeled with a single vineyard and from a subzone:
    • Bianco/Rosso/Rosso Riserva/Varietal Magliocco Rosso: 7 tons/ha

DOC Established

  • 2011

Links

DOC/DOP Regulations: Colline del Crati Subzone

Communes of Production

  • Acri, Bisignano, Castiglione Cosentino, Cervicati, Cerzeto, Lattarico, Luzzi, Marano Marchesato, Marano Principato, Mongrassano, Montalto, Rende, Rose, Rota Greca, San Benedetto Ullano, San Fili, San Martino di Finita, Santa Sofia d’ Epiro, San Vincenzo la Costa e Torano Castello

Styles and Grape Varieties

  • Bianco: 
    • min. 70% combined Greco Bianco, Guarnaccia Bianca, Pecorello, and/or Montonico Bianco (aka: Mantonico), 
    • max. 30% other white varietals approved for production in Calabria.
  • Rosato:
    • min. 70% combined Greco Nero, Magliocco, Gaglioppo, Aglianico, and/or Calabrese, 
    • max. 30% other black varietals approved for production in Calabria.
  • Rosso:
    • min. 70% Magliocco,
    • max. 30% other black varietals approved for production in Calabria.
  • Rosso Riserva: Same as for Rosso
  • Varietal Magliocco (rosso): 
    • min. 85% Magliocco,
    • max. 15% combined Greco Nero, Gaglioppo, Aglianico, and/or Calabrese.
  • Varietal Magliocco Riserva (rosso): Same as for Varietal Magliocco
  • Bianco Vendemmia Tardiva: Same as for Bianco
  • Rosso Vendemmia Tardiva: Same as for Rosso
  • Bianco Passito: Same as for Bianco
  • Rosso Passito: Same as for Rosso

Minimum Alcohol

  • Bianco/Rosato: 11%
  • Rosso/Rosso Riserva: 12%
  • Magliocco/Magliocco Riserva: 13.5%
  • Bianco VT/Rosso VT: 14% potential (12% acquired)
  • Bianco Passito/Rosso Passito: 16% potential (13% acquired)

Minimum Total Acidity

  • Bianco/Rosato/Magliocco/Magliocco Riserva: 5 g/l
  • Rosso/Rosso Riserva/All VT/All Passito: 4.5 g/l

Maximum Yields

  • Bianco/Rosato/Rosso: 10 tons/ha
  • Magliocco: 7 tons/ha

DOC/DOP Regulations: Condoleo Subzone

Commune of Production

  • Mandatoriccio

Styles and Grape Varieties

  • Bianco: 
    • min. 70% combined Greco Bianco, Guarnaccia Bianca, Pecorello, and/or Montonico Bianco (aka: Mantonico), max. 30% other white varietals approved for production in Calabria.
  • Rosato: 
    • min. 80% combined Greco Nero, Magliocco, Gaglioppo, Aglianico, and/or Calabrese, 
    • max. 20% other varietals approved for production in Calabria.
  • Rosso:
    • min. 60% Greco Nero,
    • max. 40% other black varietals approved for production in Calabria. 
  • Rosso Novello: Same as for Condoleo Rosso
  • Rosso Riserva: Same as for Condoleo Rosso
  • Varietal Greco Nero (rosso):
    • min. 85% Greco Nero,
    • max. 15% combined Magliocco, Gaglioppo, Aglianico, and/or Calabrese.
  • Varietal Greco Nero Riserva (rosso): Same as for Greco Nero Rosso
  • Bianco Vendemmia Tardiva: Same as for Condoleo Bianco
  • Rosso Vendemmia Tardiva: Same as for Condoleo Rosso
  • Bianco Passito: Same as for Condoleo Bianco
  • Rosso Passito: Same as for Condoleo Rosso

Minimum Alcohol

  • Bianco/Rosato: 11%
  • Rosso/Rosso Novello/Rosso Riserva: 12%
  • Greco Nero Rosso/Riserva: 13%
  • Bianco VT/Rosso VT: 14% potential (12% acquired)
  • Bianco Passito/Rosso Passito: 16% potential (13% acquired)

Minimum Total Acidity

  • Bianco/Rosato: 5 g/l
  • Rosso/Rosso Novello/Rosso Riserva/Greco Nero Rosso/Greco Nero Riserva/Vendemmia Tardiva/Passito: 
    4.5 g/l

Maximum Yields

  • All other wines: 10 tons/ha
  • Varietal Greco Nero Rosso/Riserva: 7 tons/ha

DOC/DOP Regulations: Donnici Subzone

Communes of Production

  • Aprigliano, Cellara, Cosenza, Dipignano, Figline Vegliaturo, Mangone, Paterno Calabro, Pedace, Piane Crati, Pietrafitta

Styles and Grape Varieties

  • Bianco:
    • min. 50% Montonico Bianco,
    • max. 30% combined Greco Bianco, Malvasia Bianca, and/or Pecorello Bianco, 
    • max. 20% other white varietals approved for production in Calabria.
  • Rosato:
    • min. 60% Magliocco,
    • min. 10% Greco Nero,
    • max. 10% combined Greco Bianco, Malvasia Bianca, and/or Pecorello Bianco,
    • max. 20% combined other black varietals approved for production in Calabria.
  • Rosso: Same as for Rosato
  • Rosso Novello: Same as for Rosato
  • Rosso Riserva: Same as for Rosato
  • Varietal Magliocco (rosso): 
    • min. 85% Magliocco,
    • max. 15% combined Greco Nero, Gaglioppo, Aglianico, and/or Calabrese.
  • Varietal Magliocco Riserva (rosso): Same as for Varietal Magliocco
  • Bianco Vendemmia Tardiva: Same as for Bianco
  • Rosso Vendemmia Tardiva: Same as for Rosato
  • Bianco Passito: Same as for Bianco
  • Rosso Passito: Same as for Rosato

Minimum Alcohol

  • Bianco/Rosato: 11%
  • Rosso/Rosso Novello/Rosso Riserva: 12%
  • Magliocco/Magliocco Riserva: 13.5%
  • Bianco VT/Rosso VT: 14% potential (12% acquired)
  • Bianco Passito/Rosso Passito: 16% potential (13% acquired)

Minimum Total Acidity

  • Vendemmia Tardiva/Passito: 4.5 g/l
  • All other wines: 5 g/l

Aging Requirements

  • Rosso Riserva: Wine must be aged min. 2 years, including min. 6 months in oak barrels, from November 1 of the year of harvest.

Minimum Planting Density

  • 2,500 vines per hectare

Maximum Yields

  • Bianco/Rosato/Rosso: 10 tons/ha
  • Magliocco: 7 tons/ha

Elevation

  • Max. 800 meters

DOC/DOP Regulations: Esaro Subzone

Communes of Production

  • Acquaformosa, Altomonte, Fagnano Castello, Firmo, Lungo, Malvito, Mottafollone, Roggiano Gravina, San Donato di Ninea, San Lorenzo del Vallo, San Marco Argentano, San Sosti, Santa Caterina Albanese, Sant’Agata d’ Esaro, Spezzano Albanese, Tarsia e Terranova da Sibari

Styles and Grape Varieties

  • Bianco:
    • min. 70% combined Greco Bianco, Guarnaccia Bianca, Pecorello, and/or Montonico, 
    • max. 30% other white varietals approved for production in Calabria.
  • Rosato:
    • min. 70% combined Greco Nero, Magliocco, Gaglioppo, Aglianico, and/or Calabrese, 
    • max. 30% other black varietals approved for production in Calabria.
  • Rosso:
    • min. 70% Magliocco,
    • max. 30% other black varietals approved for production in Calabria.
  • Rosso Riserva: Same as for Rosso
  • Vareital Magliocco (rosso):
    • min. 85% Magliocco,
    • max. 15% combined Greco Nero, Gaglioppo, Aglianico, and/or Calabrese.
  • Varietal Magliocco Riseva (rosso): Same as for Varietal Magliocco
  • Bianco Vendemmia Tardiva: Same as for Bianco
  • Rosso Vendemmia Tardiva: Same as for Rosso
  • Bianco Passito: Same as for Bianco
  • Rosso Passito: Same as for Rosso

Minimum Alcohol

  • Bianco/Rosato: 11%
  • Rosso/Rosso Riserva: 12%
  • Magliocco/Magliocco Riserva: 13.5%
  • Bianco VT/Rosso VT: 14% potential (12% acquired)
  • Bianco Passito/Rosso Passito: 16% potential (13% acquired)

Minimum Total Acidity

  • Bianco/Rosato/Magliocco/Magliocco Riserva: 5 g/l
  • Rosso/Rosso Riserva/Vendemmia Tardiva/Passito: 4.5 g/l

Maximum Yields

  • Bianco/Rosado/Rosso: 10 tons/ha
  • Magliocco: 7 tons/ha

DOC/DOP Regulations: Pollino Subzone

Communes of Production

  • Castrovillari, S.Basile, Saracena, Cassano Ionio, Civita, Frascineto

Styles and Grape Varieties

  • Bianco: 
    • min. 80% combined Greco Bianco, Guarnaccia Bianca, Pecorello, and/or Montonico, 
    • max. 20% other white varietals approved for production in Calabria.
  • Rosato:
    • min. 70% combined Greco Nero, Magliocco, Gaglioppo, Aglianico, and/or Calabrese, 
    • max. 30% other black varietals approved for production in Calabria.
  • Rosso:
    • min. 60% combined Magliocco and/or Gaglioppo, 
    • max. 40% other black varietals approved for production in Calabria
  • Rosso Novello: Same as for Rosso
  • Rosso Superiore: Same as for Rosso
  • Rosso Riserva: Same as for Rosso
  • Varietal Magliocco (rosso):
    • min. 85% Magliocco,
    • max. 15% combined Greco Nero, Gaglioppo, Aglianico, and/or Calabrese.
  • Varietal Magliocco Riserva (rosso): Same as for Varietal Magliocco
  • Bianco Vendemmia Tardiva: Same as for Bianco
  • Rosso Vendemmia Tardiva: Same as for Rosso
  • Bianco Passito: Same as for Bianco
  • Moscato Passito:
    • min. 85% Moscato,
    • max. 15% other white grape varietals approved for production in Calabria.
  • Rosso Passito: Same as for Rosso

Minimum Alcohol

  • Bianco/Rosato: 11%
  • Rosso/Rosso Novello/Rosso Riserva: 12%
  • Rosso Superiore: 12.5%
  • Magliocco/Magliocco Riserva: 13%
  • Bianco VT/Rosso VT: 14% potential (12% acquired)
  • Bianco Passito/Moscato Passito/Rosso Passito: 16% potential (13% acquired)

Minimum Total Acidity

  • Vendemmia Tardiva/Passito: 4.5 g/l
  • All other wines: 5 g/l

Aging Requirements

  • Rosso Superiore: Wines must be aged min. 2 years from November 1 of the year of harvest.

Maximum Yields

  • Bianco/Rosato/Rosso/Moscato: 10 tons/ha
  • Magliocco: 7 tons/ha

DOC/DOP Regulations: San Vito di Luzzi Subzone

Commune of Production

  • San Vito di Luzzi

Styles and Grape Varieties

  • Bianco:
    • 40-60% Malvasia Bianca,
    • 20-30% Greco Bianco,
    • max. 30% Guarnaccia Bianca, 
    • max. 40% other white varietals approved for production in Calabria.
  • Rosato:
    • min. 70% combined Magliocco and/or Gaglioppo,
    • max. 10% Malvasia Bianca, 
    • max. 30% combined Greco Nero, Sangiovese, and/or other black varietals approved for production in Calabria.
  • Rosso: 
    • min. 70% combined Magliocco and/or Gaglioppo, 
    • max. 30% other black varietals approved for production in Calabria.
  • Rosso Novello: Same as for Rosso
  • Rosso Riserva: Same as for Rosso
  • Varietal Magliocco (rosso):
    • min. 85% Magliocco,
    • max. 15% combined Greco Nero, Gaglioppo, Aglianico, and/or Calabrese.
  • Varietal Magliocco Riserva (rosso): Same as for Varietal Magliocco
  • Bianco Vendemmia Tardiva: Same as for Bianco
  • Rosso Vendemmia Tardiva: Same as for Rosso
  • Bianco Passito: Same as for Bianco
  • Rosso Passito: Same as for Rosso

Minimum Alcohol

  • Bianco/Rosato: 11%
  • Rosso/Rosso Novello/Rosso Riserva: 12%
  • Magliocco/Magliocco Riserva: 13%
  • Bianco VT/Rosso VT: 14% potential (12% acquired)
  • Bianco Passito/Rosso Passito: 16% potential (13% acquired)

Minimum Total Acidity

  • Rosato/Magliocco/Magliocco Riserva: 5 g/l
  • All other wines: 4.5 g/l

Aging Requirements

  • Bianco/Rosato/Rosso: Wines may be released on January 1 of the after harvest.

Maximum Yields

  • Bianco/Rosato/Rosso: 10 tons/ha
  • Magliocco: 7 tons/ha

DOC/DOP Regulations: Verbicaro Subzone

Communes of Production

  • Parts of Verbicaro, Grisolia, Orsomarso, S.Domenica Talao, S.Maria del Cedro

Styles and Grape Varieties

  • Bianco:
    • min. 30% Greco Bianco,
    • max. 40% Malvasia Bianca,
    • max. 30% Guarnaccia Bianca, max. 30% other white varietals approved for production in Calabria.
  • Rosato:
    • 60-80% combined Magliocco and/or Greco Nero,
    • max. 20% combined Malvasia Bianca, Guarnaccia Bianca, and/or Greco Bianco, 
    • max. 20% other non-aromatic red varietals approved for production in Calabria.
  • Rosso: Same as for Rosato
  • Rosso Novello: Same as for Rosato
  • Rosso Riserva: Same as for Rosato
  • Varietal Magliocco (rosso):
    • min. 85% Magliocco,
    • max. 15% combined Greco Nero, Gaglioppo, Aglianico, and/or Calabrese.
  • Varietal Magliocco Riserva (rosso): Same as for Varietal Magliocco
  • Bianco Vendemmia Tardiva: Same as for Bianco
  • Rosso Vendemmia Tardiva: Same as for Rosato
  • Bianco Passito: Same as for Bianco
  • Varietal Moscato Passito:
    • min. 85% Moscato,
    • max. 15% other white varietal approved for production in Calabria.
  • Rosso Passito: Same as for Rosato

Minimum Alcohol

  • Bianco/Rosato: 11%
  • Rosso/Rosso Novello: 12%
  • Rosso Riserva: 12.5%
  • Magliocco/Magliocco Riserva: 13%
  • Bianco VT/Rosso VT: 14% potential (12% acquired)
  • Bianco Passito/Moscato Passito/Rosso Passito: 16% potential (13% acquired)

Minimum Total Acidity

  • Magliocco/Magliocco Riserva: 5 g/l
  • All other wines: 4.5 g/l

Aging Requirements

  • Bianco/Rosato/Rosso: Wines may be released on January 1 of the after harvest.
  • Rosso Riserva: Wines must be aged for min. 3 years from January 1 of the year after harvest.

Maximum Yields

  • Bianco/Rosato/Rosso/Moscato: 10 tons/ha
  • Magliocco: 7 tons/ha
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