Colli Maceratesi DOC

Colli Maceratesi See Marche map, ref #4
Region:
History: Established as a DOC in 1975
Vineyard Area: 96 ha / 237 acres (2014)
Production: 2,940 hl / 32,700 cases (2014)
Principal White Grape Varieties: Maceratino
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Lacrima, Merlot, Montepulciano, Sangiovese, Vernaccia Nera
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 70% Maceratino (locally Ribona); maximum 30% Chardonnay, Grechetto, Incrocio Bruni 54, Malvasia, Pecorino, Sauvignon Blanc, Trebbiano, and/or Verdicchio; maximum 15% OAWG
  • Ribona (Wh): Minimum 85% Maceratino + OAWG
RED WINES
  • Rosso (Rd): Minimum 50% Sangiovese; maximum 50% Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Lacrima, Merlot, Montepulciano, and/or Vernaccia Nera; maximum 15% OANRG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OANRG
  • Novello (Rosso)
  • Riserva (Rosso)
SPARKLING WINES
  • Spumante (WhSp): Same as Bianco or varietal Ribona
DESSERT AND SPECIALTY WINES
  • Passito (WhSw): Same as Bianco

Significant Production Rules:
  • Grapes for Passito must be dried, beginning by October 15, to achieve a minimum sugar level of 230 g/l (23.0%) and must be pressed before March 31, V+1
  • 50% of grapes for Novello must undergo carbonic maceration
  • Minimum alcohol level: 11.0% for Bianco, Ribona, Novello, and Spumante; 11.5% for Rosso and Sangiovese; 12.5% for Riserva; 14.0% for Passito (15.5% potential)
  • Residual sugar: Maximum 10 g/l (1.0%) for Novello
  • Aging: For Spumante, minimum 6 months in bottle, including 3 months on the lees (ERD approx. April 1, V+1); for Passito and Riserva, minimum 24 months, including 3 months in barrel (ERD = December 1, V+2)

Last Disciplinare Modification: 11/26/2013