Colli di Rimini DOC

Colli di Rimini See Emilia Romagna map, ref #8
Region:
History: Established as a DOC in 1996
Vineyard Area: 65 ha / 161 acres (2014)
Production: 2,050 hl / 22,750 cases (2014)
Principal White Grape Varieties: Biancame, Grechetto, Mostosa, Trebbiano
Principal Red Grape Varieties: Cabernet Sauvignon, Sangiovese
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): 50–70% Trebbiano Romagnolo; 30–50% Biancame and/or Mostosa; maximum 20% OAWG (maximum 5% aromatic varieties)
  • Biancame (Wh): Minimum 85% Biancame; maximum 15% Chardonnay, Grechetto, Müller-Thurgau, Pinot Bianco, Sauvignon Blanc, and/or Welschriesling
  • Rébola (Wh, WhSw): Minimum 85% Grechetto Gentile; maximum 15% Biancame, Mostosa, and/or Trebbiano
RED WINES
  • Rosso (Rd): 60–75% Sangiovese; 15–25% Cabernet Sauvignon; maximum 25% Ancellotta, Barbera, Ciliegiolo, Merlot, Montepulciano, and/or Terrano
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OARG
  • Superiore (Sangiovese)
  • Riserva (Cabernet Sauvignon, Sangiovese)
DESSERT AND SPECIALTY WINES
  • Rébola Passito (WhSw): Minimum 85% Grechetto; maximum 15% Biancame, Mostosa, and/or Trebbiano

Significant Production Rules:
  • Grapes for Passito must be dried on or off the vine to achieve a minimum sugar level of 280 g/l (28.0%)
  • Minimum alcohol level: 10.5% for Biancame; 11.0% for Bianco; 11.5% for Rosso, red varietals, and Rébola; 11.5% for Rébola Passito (16.0% potential); 12.0% for Cabernet Sauvignon Riserva; 12.5% for Superiore; 13.0% for Sangiovese Riserva
  • Residual sugar: 12–45 g/l (1.2–4.5%) for Rébola amabile; 50–80 g/l (5.0–8.0%) for Rébola dolce; minimum 50 g/l (5.0%) for Rébola Passito
  • Aging: For Riserva, minimum 24 months, including 2 months in bottle (ERD = December 1, V+2)

Last Disciplinare Modification: 03/07/2014