Costa d’Amalfi DOC

Costa d'Amalfi See Campania map, ref #8
Region:
History: Established as a DOC in 1995
Vineyard Area: 52 ha / 129 acres (2014)
Production: 1,620 hl / 17,900 cases (2014)
Principal White Grape Varieties: Biancolella, Chardonnay, Cococciola, Falanghina, Montonico Bianco, Passerina, Pecorino
Principal Red Grape Varieties: Aglianico, Piedirosso, Pinot Nero, Sciascinoso
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 40% Biancolella and/or Falanghina + OANWG
  • Bianco from subzone Furore only (Wh): Minimum 40% Fenile, Ginestra (locally Biancatenera or Biancazita), Pepella, and/or Ripoli; minimum 30% Falanghina; minimum 10% Biancolella; maximum 20% OANWG
ROSATO WINES
  • Rosato (Ro): Minimum 40% Piedirosso (locally Pèr e Palummo); maximum 60% Aglianico and/or Sciascinoso (locally Olivella); maximum 40% OANRG
  • Rosato from subzone Tramonti only (Ro): Minimum 30% Piedirosso; maximum 50% Aglianico and/or Sciascinoso; minimum 20% Tintore; maximum 30% OANRG
RED WINES
  • Rosso (Rd): Minimum 40% Piedirosso; maximum 60% Aglianico and/or Sciascinoso; maximum 40% OANRG
  • Rosso from subzone Tramonti only (Rd): Minimum 30% Piedirosso; maximum 50% Aglianico and/or Sciascinoso; minimum 20% Tintore; maximum 30% OANRG
  • Riserva (Rosso from subzones only)
SPARKLING WINES
  • Spumante (WhSp): Minimum 60% Chardonnay, Cococciola, Montonico Bianco, Passerina, Pecorino, and/or Pinot Nero + OAG
DESSERT AND SPECIALTY WINES
  • Passito Bianco (Wh, WhSw): 40–60% Biancolella and/or Falanghina + OANWG
  • Passito Rosso (Rd, RdSw): Minimum 40% Piedirosso; maximum 60% Aglianico and/or Sciascinoso; maximum 40% OANRG

Subzones:

  • Furore (Bianco, Rosato, and Rosso only)
  • Ravello (Bianco, Rosato, and Rosso only)
  • Tramonti (Bianco, Rosato, and Rosso only)

Significant Production Rules:
  • Maximum vineyard elevation: 650 m (2,130 ft)
  • Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0%
  • Spumante wines must undergo second fermentation in bottles (Metodo Classico)
  • Minimum alcohol level: 10.0% for non-subzone Bianco; 10.5% for non-subzone Rosato and Rosso; 11.0% for Bianco from any subzone; 11.5% for Rosato and Rosso from any subzone and for Spumante; 12.0% for Passito (bianco or rosso) dolce (17.0% potential); 14.0% for Passito (bianco or rosso) secco (17.0% potential)
  • Residual sugar: Spumante may be extra brut or brut
  • Aging: For Spumante, minimum 2 years (ERD = November 1, V+2); for Riserva, minimum 2 years, including 1 year in barrel (ERD = November 1, V+2)

Last Disciplinare Modification: 11/30/2011