Colli del Trasimeno / Trasimeno DOC

Colli del Trasimeno See Umbria map, ref #6
Region:
History: Established as a DOC in 1972
Vineyard Area: 275 ha / 679 acres (2014)
Production: 2,760 hl / 30,700 cases (2014)
Principal White Grape Varieties: Chardonnay, Grechetto, Pinot Bianco, Pinot Grigio, Sauvignon Blanc, Trebbiano, Vermentino, Welschriesling (Riesling Italico)
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Gamay, Merlot, Pinot Nero, Sangiovese
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh, WhFr): Minimum 40% Trebbiano Toscano; minimum 30% Chardonnay, Grechetto, Pinot Bianco, and/or Pinot Grigio; maximum 30% OAWG
  • Bianco Scelto (Wh): Minimum 85% Chardonnay, Grechetto, Pinot Bianco, Pinot Grigio, Sauvignon Blanc, Vermentino, and/or Welschriesling (aka Riesling Italico) + OAWG
  • Grechetto (Wh): Minimum 85% Grechetto + OAWG
ROSATO WINES
  • Rosato (Ro): Minimum 40% Sangiovese; minimum 30% Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Gamay, and/or Merlot; maximum 30% OARG
RED WINES
  • Rosso (Rd, RdFr): Same as Rosato
  • Rosso Scelto (Rd): Minimum 70% Cabernet Sauvignon, Gamay, Merlot, and/or Pinot Nero; minimum 15% Sangiovese; maximum 15% OARG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
  • Gamay (Rd): Minimum 85% Gamay + OARG
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Novello (Rosso)
  • Riserva (Rosso, red varietals)
SPARKLING WINES
  • Metodo Classico (WhSp): Minimum 70% Chardonnay, Grechetto, Pinot Nero; maximum 30% OAWG
  • Rosato Metodo Classico (RoSp): Minimum 50% Pinot Nero; maximum 50% Chardonnay and/or Pinot Bianco
DESSERT AND SPECIALTY WINES
  • Vin Santo or Vino Santo (Wh, WhSw): Minimum 40% Trebbiano; minimum 30% Chardonnay, Grechetto, Pinot Bianco, and/or Pinot Grigio; maximum 30% OAWG

Significant Production Rules:
  • Maximum vineyard elevation: 550 m (1,805 ft)
  • Metodo Classico wines must undergo second fermentation in bottles
  • For Vin Santo, grapes must be dried to achieve a minimum potential alcohol level of 16.0% and can be pressed only between December 10, V, and March 30, V+1
  • Minimum alcohol level: 10.5% for Bianco; 11.0% for Novello, Metodo Classico, and Rosato Metodo Classico; 11.5% for Bianco Scelto, Grechetto, Rosato, and Rosso; 12.5% for Rosso Scelto and red varietals; 13.0% for Riserva; 14.0% for Vin Santo (16.0% potential)
  • Residual sugar: Minimum 20 g/l (2.0%) for Vin Santo
  • Aging: For Bianco, Bianco Scelto, Rosato, and Rosso, minimum approx. 4–5 months (ERD = March 1, V+1); for Rosso Scelto, minimum approx. 1 year (ERD = October 10, V+1); for Vin Santo, minimum 18 months in barrel (ERD approx. July–November, V+2); for Riserva, minimum 24 months, including 4 months in barrel (ERD = November 10, V+2)

Last Disciplinare Modification: 11/30/2011