DOC/DOP Regulations
Region
- Abruzzo
Province
- Teramo
Communes of Production
- Controguerra, Torano Nuovo, Ancarano, Corropoli, Colonnella
Styles
- Bianco
- Varietal Passerina (Bianco)
- Varietal Pecorino (Bianco)
- Varietal Chardonnay (Bianco)
- Rosato
- Rosso
- Varietal Merlot (Rosso)
- Varietal Cabernet (Rosso)
- Rosso Riserva
- Novello (Rosso)
- Spumante Metodo Classico (Bianco)
- Passito Bianco, Passito Bianco „Annoso“
- Passito Rosso, Passito Rosso „Annoso“
Grapes Varieties
- Bianco:
- min 50% combined Trebbiano Toscano and/or Trebbiano Abruzzuse,
- min 10% Passerina,
- max 40% combined other white grapes suitable for cultivation in Abruzzo region.
- Rosso/Rosso Riserva/Novello/Rosato:
- min 70% Montepulciano,
- max 30% combined other red grapes suitable for cultivation in Abruzzo region.
- Varietal Cabernet: Min 85% Cabernet Sauvignon and/or Cabernet Franc.
- Spumante Metodo Classico:
- min 60% Trebbiano Toscana and/or Trebbiano Abruzzese,
- min 30% combined Chardonnay, Verdicchio, and/or Pecorino (at least one must be used),
- max 10% combined other white grapes suitable for cultivation in Abruzzo region.
- Passito Bianco:
- min 60% combined Trebbiano Toscano, Trebbiano Abruzzese, Malvasia, Passerina,
- max 40% combined other white grapes suitable for cultivation in Abruzzo region.
- Passito Rosso:
- min 70% Montepulciano,
- max 30% combined other red grapes suitable for cultivation in Abruzzo region.
Minimum Alcohol
- Bianco: 11.5%
- Varietal Pecorino: 12%
- Rosso/Rosato: 12%
- Rosso Riserva: 13%
- Rosso Novello: 11.5%
- Spumante Metodo Classico: 11.5%
- Passito Bianco/Passito Rosso: 24% potential after drying (14% acquired)
Minimum Total Acidity
- 4.5 g/l
Aging Requirements
- Bianco / Rosato: Wines may not be released before January 1st of the year following the harvest.
- Rosso Novello: Wines must be bottled by December 31 on year of harvest. Wines can include a vintage if min 30% of the wine used was made with carbonic maceration
- Rosso Riserva: Wines may be released after 24 months aging, including min 6 months in bottle, starting December 1 on the year of harvest.
- Spumante Metodo Classico Non-Vintage: Wines must spend min 18 months on lees starting from the bottling date, but no earlier than January 1 on the year following harvest.
- Spumante Metodo Classico Vintage: Wines must spend min 24 months on lees starting from the bottling date, but no earlier than January 1 on the year following harvest.
- Passito Bianco/Passito Rosso: Grapes may not be pressed before November 15 on the year of harvest, and not after March 31 on the year after harvest. Wines may not be released until December 1 on the year after harvest.
- Passito Bianco Annoso/Passito Rosso Annoso: Passito wines that are aged for min 30 months in barrels of max 500 liter capacity beginning March 31 on the year after harvest.
Minimum Planting Density
- 3,000 vines per hectare
Maximum Yields
- Bianco: 14 tons/ha
- Rosso/Rosato: 12 tons/ha
Elevation
- Max 440 meters
DOC Established
- 1996 (last modified 2011)
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