Controguerra DOC

Controguerra See Abruzzo map, ref #1
Region:
History: Established as a DOC in 1996
Vineyard Area: 39 ha / 96 acres (2014)
Production: 1,220 hl / 13,500 cases (2014)
Principal White Grape Varieties: Chardonnay, Malvasia, Passerina, Pecorino, Trebbiano
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Merlot, Montepulciano
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 50% Trebbiano (Abruzzese, Toscano); minimum 10% Passerina; maximum 40% OAWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OAG
  • Passerina (Wh): Minimum 85% Passerina + OAG
  • Pecorino (Wh): Minimum 85% Pecorino + OAG
ROSATO WINES
  • Rosato (Ro): Minimum 70% Montepulciano + OARG
RED WINES
  • Rosso (Rd): Minimum 70% Montepulciano + OARG
  • Cabernet (Rd): Minimum 85% Cabernet Franc and/or Cabernet Sauvignon + OARG
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Novello (Rosso)
  • Riserva (Rosso)
SPARKLING WINES
  • Spumante Metodo Classico (WhSp): Minimum 60% Trebbiano; minimum 30% Chardonnay, Pecorino, and/or Verdicchio; maximum 10% OAWG
  • Millesimato (vintage-dated Metodo Classico)
DESSERT AND SPECIALTY WINES
  • Passito Bianco (Wh, WhSw): Minimum 60% Malvasia, Passerina, and/or Trebbiano + OAWG
  • Passito Rosso (RdSw): Minimum 70% Montepulciano + OARG
  • Annoso (Passito Bianco, Passito Rosso)

Significant Production Rules:
  • Maximum vineyard elevation: 440 m (1,445 ft)
  • Spumante Metodo Classico wines must undergo second fermentation in bottles
  • For Passito, grapes must be air-dried to achieve a minimum sugar level of 240 g/l (24.0%) and can be pressed only between November 15, V, and March 31, V+1
  • Novello must be bottled by December 31
  • Minimum alcohol level: 11.5% for Bianco, Chardonnay, Passerina, Spumante Metodo Classico, and Novello; 12.0% for Pecorino, Rosato, Rosso, Cabernet, and Merlot; 13.0% for Riserva; 14.0% (potential) for Passito
  • Residual sugar: Spumante Metodo Classico can range from natural (zero dosage) to dry
  • Aging: For Bianco and Rosato, minimum approx. 3 months (ERD = January 1, V+1); for Rosso, minimum approx. 5 months (ERD = March 31, V+1); for Passito, approx. 9–12 months (ERD = December 1, V+1); for nonvintage Spumante Metodo Classico, minimum 18 months on the lees (ERD = July 1, V+2); for Millesimato, minimum 24 months on the lees (ERD = January 1, V+3); for Annoso, minimum 30 months (ERD = October 1, V+3)

Last Disciplinare Modification: 11/30/2011