Castel San Lorenzo DOC

Castel San Lorenzo See Campania map, ref #6
Region:
History: Established as a DOC in 1991
Vineyard Area: 9 ha / 22 acres (2014)
Production: 12 hl / 133 cases (2014)
Principal White Grape Varieties: Moscato, Trebbiano
Principal Red Grape Varieties: Aglianico, Barbera
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): 50–60% Trebbiano Toscano; 30–40% Malvasia; maximum 20% OAWG
  • Moscato (WhSw): Minimum 85% Moscato Bianco + OAWG
ROSATO WINES
  • Rosato (Ro): 60–80% Barbera; 20–30% Sangiovese; maximum 15% OARG
RED WINES
  • Rosso (Rd): 60–80% Barbera; 20–30% Sangiovese; maximum 15% OARG
  • Aglianicone (Rd): Minimum 85% Aglianico (locally Aglianicone) + OANRG
  • Barbera (Rd): Minimum 85% Barbera + OANRG
  • Riserva (Aglianicone, Barbera)
SPARKLING WINES
  • Spumante (WhSpSw): Minimum 85% Moscato + OAWG
DESSERT AND SPECIALTY WINES
  • Moscato Lambiccato (WhSw): Minimum 85% Moscato + OAWG
  • Passito (Wh, WhSw): Minimum 85% Moscato + OAWG

Significant Production Rules:
  • Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0% but no later than January 31, V+1
  • Moscato Lambiccato is a dried-grape, arrested-fermentation wine
  • Minimum alcohol level: 7.0% for Spumante (12.0% potential); 8.5% for Moscato (12.0% potential); 8.5% for Moscato Lambiccato (13.5% potential); 11.0% for Bianco; 11.5% for Rosato, Rosso, and Barbera; 12.0% for Aglianicone; 12.0% for Passito (16.0% potential); 12.5% for Barbera Riserva; 13.0% for Aglianicone Riserva
  • Residual sugar: Minimum 50 g/l (5.0%) for Spumante; minimum 60 g/l (6.0%) for Moscato
  • Aging: For Aglianicone, minimum approx. 5 months (ERD = April 1, V+1); for Riserva, minimum 2 years, including 6 months in barrel (ERD = November 1, V+2)

Last Disciplinare Modification: 11/30/2011