Colli Berici DOC

Colli Berici See Veneto map, ref #7
Region:
History: Established as a DOC in 1973
Vineyard Area: 609 ha / 1,504 acres (2014)
Production: 14,470 hl / 160,800 cases (2014)
Principal White Grape Varieties: Chardonnay, Friulano, Garganega, Manzoni Bianco, Pinot Bianco, Pinot Grigio, Sauvignon Blanc
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot, Pinot Nero, Tai Rosso
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh, WhFr): Minimum 50% Garganega + 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
RED WINES
  • Rosso (Rd): Minimum 50% Merlot + 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
  • Novello (Rosso)
  • Riserva (Rosso, Rosso Barbarano, red varietals except Pinot Nero)
SPARKLING WINES
  • Spumante (WhSp, WhSpSw): Minimum 50% Garganega + 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): Minimum 50% Garganega + OANWG

Subzone:

  • 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 Rosso, all varietals, Novello, Barbarano tranquillo, 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 Cabernet Riserva, Cabernet Franc Riserva, Carmenère Riserva, and Tai Rosso Riserva; 12.5% for 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 Passito, minimum approx. 9 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: 11/30/2011