Golfo del Tigullio–Portofino / Portofino DOC

Golfo del Tigullio Portofino See Liguria map, ref #4
Region:
History: Established as a DOC in 1997
Vineyard Area: 30 ha / 75 acres (2014)
Production: 1,650 hl / 18,350 cases (2014)
Principal White Grape Varieties: Bianchetta Genovese, Moscato, Scimiscià, Vermentino
Principal Red Grape Varieties: Ciliegiolo, Dolcetto
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh, WhFr): Minimum 60% Bianchetta Genovese and/or Vermentino + OANWG
  • Bianchetta Genovese (Wh, WhFr): Minimum 85% Bianchetta Genovese + OAWG
  • Moscato (Wh): 100% Moscato Bianco
  • Scimiscià or Cimixà (Wh): Minimum 85% Scimiscià + OAWG
  • Vermentino (Wh, WhFr): Minimum 85% Vermentino + OAWG
ROSATO WINES
  • Rosato (Ro, RoFr): Minimum 60% Ciliegiolo and/or Dolcetto + OANRG
RED WINES
  • Rosso (Rd, RdFr): Minimum 60% Ciliegiolo and/or Dolcetto + OANRG
  • Ciliegiolo (Rd, RdFr): Minimum 85% Ciliegiolo + OAWG
  • Novello (Rosso, Ciliegiolo)
SPARKLING WINES
  • Spumante (WhSp): Minimum 60% Bianchetta Genovese and/or Vermentino + OANWG
DESSERT AND SPECIALTY WINES
  • Passito (WhSw): Minimum 60% Bianchetta Genovese and/or Vermentino + OANWG
  • Moscato Passito (WhSw): 100% Moscato

Subzone:

  • Costa dei Fieschi

Significant Production Rules:
  • Grapes for Passito must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%)
  • Spumante wines may undergo second fermentation either in bottles or in autoclaves
  • Minimum alcohol level: 5.5% for Moscato (7.0% maximum; 10.0% potential); 10.5% for Bianco, Bianchetta, Vermentino, Rosato, and Rosso; 11.0% for Ciliegiolo, Novello, and Spumante; 11.0% for Moscato Passito (15.5% potential); 12.0% for Scimiscià; 12.0% for Passito (16.5% potential)
  • Residual sugar: Spumante may range from extra brut to dry
  • Aging: For Passito or Moscato Passito, minimum approx. 8–10 months (ERD = November 1, V+1)

Last Disciplinare Modification: 11/30/2011