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Colli Berici DOC

Region: Veneto

Synopsis

Region:

History: Established as a DOC in 1973

Vineyard Area: 890 ha / 2,200 acres (2023)

Production: 15,000 hl / 166,300 cases (5-year average)

Styles and Wine Composition

WHITE WINES
  • Bianco (Wh): 30–60% Garganega, 20–50% Sauvignon Blanc + OANWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
  • Garganega (Wh): Minimum 85% Garganega + OAWG
  • Manzoni Bianco (Wh): Minimum 85% Manzoni Bianco + OAWG
  • Pinot Bianco (Wh): Minimum 85% Pinot Bianco + OAWG
  • Pinot Grigio (Wh): Minimum 85% Pinot Grigio + OAWG
  • Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
  • Tai (Wh): Minimum 85% Friulano (locally Tai) + OAWG
  • Superiore (Bianco)
RED WINES
  • Rosso (Rd): 50–65% Merlot; min. 20% Tai Rosso; max. 30% Cabernet Franc, Cabernet Sauvignon, Carmenere, and/or Pinot Nero; max. 15% OANRG
  • Rosso from subzone Barbarano only (Rd): 100% Tai Rosso
  • Cabernet (Rd): Minimum 85% Cabernet Franc, Cabernet Sauvignon, and/or Carmenère + OARG
  • Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OARG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
  • Carmenère (Rd): Minimum 85% Carmenère + OARG
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Pinot Nero (Rd): Minimum 85% Pinot Nero + OARG
  • Tai Rosso (Rd): Minimum 85% Tai Rosso + OARG
  • Superiore (Rosso)
  • Riserva (Rosso, Rosso Barbarano, red varietals except Pinot Nero)
SPARKLING WINES
  • Spumante (WhSp, WhSpSw): 30–60% Garganega, 20–50% Sauvignon Blanc + OANWG
  • Metodo Classico (WhSp, RoSp): Minimum 50% Chardonnay; maximum 50% Pinot Bianco and/or Pinot Nero
  • Tai Rosso Spumante (RdSp, RdSpSw): Minimum 85% Tai Rosso + OARG
  • Tai Rosso Spumante from subzone Barbarano only (RdSp): 100% Tai Rosso
  • Millesimato (vintage-dated Metodo Classico)
DESSERT AND SPECIALTY WINES
  • Passito (WhSw): 30–60% Garganega, 20–50% Sauvignon Blanc + OANWG

Subzones and Other Geographic Terms

  • Barbarano (Rosso and Tai Rosso Spumante only)

Significant Production Rules

  • Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 14.0%
  • Metodo Classico wines must undergo second fermentation in bottles
  • Minimum alcohol level: 10.5% for Bianco; 11.0% for all non-riserva varietals, Rosso, Rosso Barbarano, Metodo Classico, and Tai Rosso Spumante; 11.5% for Bianco, Bianco Spumante, and Barbarano spumante; 11.5% for Passito (14.0% potential); 12.0% for Bianco Superiore, Cabernet Riserva, Cabernet Franc Riserva, Carmenère Riserva, and Tai Rosso Riserva; 12.5% for Rosso Superiore, Rosso Riserva, Cabernet Sauvignon Riserva, and Merlot Riserva; 13.0% for Barbarano Riserva
  • Residual sugar: Spumante can range from brut to demisec, and Metodo Classico can range from extra brut to demisec; 15–33 g/l (1.5–3.3%) for Rosato Metodo Classico
  • Aging: For Bianco Superiore, minimum approx. 5 months (ERD = March 1, V+1); for Rosso Superiore and Passito, minimum approx. 11 months (ERD = September 1, V+1); for Metodo Classico, minimum 15 months on the lees (ERD approx. April 1, V+2); for Riserva, minimum 24 months (ERD = November 1, V+2); for Millesimato, minimum 30 months on the lees (ERD approx. July 1, V+3)

Last Disciplinare Modification:

06/25/2018

Notes:

Note: Before the 2018 vintage, Bianco did not require Sauvignon Blanc, and Rosso did not require Tai Rosso.

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