DOC/DOP Regulations
Region
- Abruzzo
Provinces
- Chieti, L’Aquila, Pescara, Teramo
Styles
- Bianco
- Varietal Cococciola, Cococciola Superiore (Bianco)
- Varietal Malvasia, Malvasia Superiore (Bianco)
- Varietal Montonico, Montonico Superiore (Bianco)
- Varietal Passerina, Passerina Superiore (Bianco)
- Varietal Pecorino, Pecorino Superiore (Bianco)
- Rosso
- Spumante Bianco (Charmat method or Metodo Classico)
- Spumante Rosé (Charmat method or Metodo Classico)
- Passito Bianco
- Passito Rosso
Grapes Varieties
- Bianco:
- min. 50% combined Trebbiano Abruzzese and/or Trebbiano Toscano,
- max. 50% combined other non-aromatic grapes suitable for cultivation in Abruzzi region.
- Varietal White Wines:
- min. 85% of the stated variety (Cococciolo, Malvasia, Montonico, Passerina, Pecorino),
- max. 15% other white grapes suitable for cultivation in Abruzzi.
- Rosso:
- min. 80% Montepulciano,
- max. 20% non-aromatic red grapes suitable for cultivation in Abruzzi.
- Spumante Bianco:
- min. 60% combined Chardonnay, Cococciola, Montonico, Passerina, Pecorino, Pinot Noir.
- Spumante Rosé:
- min. 60% combined Montepulciano and/or Pinot Noir
- Passito Bianco:
- min. 60% combined Malvasia, Moscato, Passerina, Pecorino, Riesling, Sauvignon, Traminer.
- Passito Rosso: Min. 60% Montepulciano
Minimum Alcohol
- Bianco: 11%
- Varietal Cococciola/Montonico: 11%
- Superiore Varietal Cococciola/Montonico: 11.5%
- Varietal Malvasia/Passerina/Pecorino: 11.5%
- Superiore Malvasia/Passerina/Pecorino: 12%
- Rosso: 12%
- Charmant method Spumante Bianco/Rosé: 11%
- Metodo Classico Spumante Bianco/Rosé: 12%
- Passito Bianco: 16% potential after drying (12% finished)
- Passito Rosso: 16% potential after drying (12.5% finished)
Minimum Must Weight
- 272 g/l for passito styles
Minimum Total Acidity
- Bianco/Rosso: 4.5 g/l
- Varietal Cococciola/Montonico/Passerina/Pecorino: 5.5 g/l
- Varietal Malvasia: 4.5 g/l
- Charmant method Spumante Bianco/Rosé: 5.5 g/l
- Metodo Classico Spumante Bianco/Rosé: 6.5 g/l
- Passito Bianco/Rosso: 4.5 g/l
Aging Requirements
- Wines may not be released until January 1 on the year after harvest.
- Superiore: Wines may be released on March 1 of the year after harvest.
- Metodo Classico Spumante Non-Vintage: Must be aged at least 36 months in bottle from November 1st on the year of harvest. A minimum 18 months must be on the lees.
- Metodo Classico Spumante Vintage: Must be aged at least 48 months in bottle from November 1st on the year of harvest. A minimum 24 months must be on the lees.
Additional Requirements
- Base wine for vintage dated sparkling wines must be a minimum 85% from the stated year.
Minimum Planting Density
- 2,000 vines per hectare for new plantings.
- 1,600 vines per hectare if planted to the Pergola system.
Maximum Yields
- Bianco/Passito Bianco: 14 tons/ha
- Varietal Cococciola/Malvasia/Passerina/Pecorino: 14 tons/ha
- Superiore Varietal Cococciola/Malvasia/Passerina/Pecorino: 12 tons/ha
- Varietal Montonico: 12 tons/ha
- Superiore Varietal Montonico: 10 tons/ha
- Rosso/Passito Rosso: 12 tons/ha
- Charmant method Spumante Bianco/Rosé: 14 tons/ha
- Metodo Classico Spumante Bianco/Rosé: 12 tons/ha
DOC Established
- 2010 (last modified 2012)
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