Irpinia DOC

WHITE WINES

• Bianco (Wh): Minimum 50% Fiano and/or Greco + OANWG
• Aglianico bianco (Wh, Ro): Minimum 85% Aglianico (vinified as a white wine) + OARG
• Coda di Volpe (Wh): Minimum 85% Coda di Volpe + OAWG
• Falanghina (Wh): Minimum 85% Falanghina + OAWG
• Fiano (Wh): Minimum 85% Fiano + OAWG
• Greco (Wh): Minimum 85% Greco + OAWG

ROSATO WINES

• Rosato (Ro): Minimum 50% Aglianico + OANRG

RED WINES

• Rosso (Rd): Minimum 50% Aglianico + OANRG
• Aglianico (Rd): Minimum 85% Aglianico + OARG
• Piedirosso (Rd): Minimum 85% Piedirosso + OARG
• Sciascinoso (Rd): Minimum 85% Sciascinoso + OARG
• Novello (Rosso)

SPARKLING WINES

• Bianco Spumante (WhSp, WhSpSw): Minimum 50% Fiano and/or Greco + OANWG
• Falanghina Spumante (WhSp, WhSpSw): Minimum 85% Falanghina + OAWG
• Fiano Spumante (WhSp, WhSpSw): Minimum 85% Fiano + OAWG
• Greco Spumante (WhSp, WhSpSw): Minimum 85% Greco + OAWG
• Rosato Spumante (RoSp, RoSpSw): Minimum 50% Aglianico + OANRG
• Rosso Spumante (RdSp, RdSpSw): Minimum 50% Aglianico + OANRG
• Aglianico Spumante (WhSp, WhSpSw, RoSp, RoSpSw, RdSp, RdSpSw): Minimum 50% Aglianico + OANRG

DESSERT AND SPECIALTY WINES

• Falanghina Passito (WhSw): Minimum 85% Falanghina + OANWG
• Fiano Passito (WhSw): Minimum 85% Fiano + OANWG
• Greco Passito (WhSw): Minimum 85% Greco + OANWG
• Aglianico Passito (RdSw): Minimum 85% Aglianico + OANRG
• Aglianico Liquoroso (RdFo, RdFoSw): Minimum 85% Aglianico + OANRG

• Campi Taurasini (Aglianico only)

• Maximum vineyard elevation: 600 m (1,970 ft), with some exceptions
• For Passito, grapes must be dried on or off the vine to achieve a minimum potential alcohol of 15.5%
• Wines may undergo second fermentation either in bottles or in autoclaves
• Minimum alcohol level: 10.5% for Bianco; 11.0% for white varietals, Rosato, Rosso, Novello, and sparkling wines; 11.5% for red varietals; 12.0% for Campi Taurasini; 12.0% for Passito (15.0% potential for Aglianico, 15.5% potential for others); 15.0% for Liquoroso (16.0% potential)
• Residual sugar: Sparkling wines can range from dosaggio zero (zero dosage) to dolce
• Aging: For Passito, minimum approx. 5–7 months (ERD = June 1, V+1); for Campi Taurasini, minimum approx. 1 year (ERD = September 1, V+1); for Liquoroso, minimum approx. 10 months (ERD = October 1, V+1); for Spumante Metodo Classico, minimum 18 months, not necessarily on the lees all that time (ERD = April 1, V+2)