Irpinia DOC

Irpinia See Campania map, ref #17
Region:
History: Elevated from IGT to DOC in 2005
Vineyard Area: 301 ha / 743 acres (2014)
Production: 13,400 hl / 148,700 cases (2014)
Principal White Grape Varieties: Coda di Volpe, Falanghina, Fiano, Greco
Principal Red Grape Varieties: Aglianico, Piedirosso, Sciascinoso
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): 40–50% Fiano; 40–50% Greco; maximum 20% OANWG
  • 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 70% Aglianico + OANRG
RED WINES
  • Rosso (Rd): Minimum 70% Aglianico + OANRG
  • Aglianico (Rd): Minimum 85% Aglianico + OARG
  • Piedirosso (Rd): Minimum 85% Piedirosso + OARG
  • Sciascinoso (Rd): Minimum 85% Sciascinoso + OARG
  • Novello (Rosso)
SPARKLING WINES
  • Spumante (WhSp): Can be made by a second fermentation of varietal Falanghina, Fiano, or Greco
DESSERT AND SPECIALTY WINES
  • Fiano Passito (WhSw): Minimum 85% Fiano + OANWG
  • Greco Passito (WhSw): Minimum 85% Greco + OANWG
  • Passito Rosso (RdSw): Minimum 85% Aglianico + OANRG
  • Liquoroso (RdFoSw): Minimum 85% Aglianico + OARG

Subzone:

  • Campi Taurasini (Aglianico only)

Significant Production Rules:
  • 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%
  • Minimum alcohol level: 10.5% for Bianco; 11.0% for white varietals, Rosato, Rosso, and Novello; 11.5% for red varietals and Spumante; 12.0% for Campi Taurasini; 12.0% for Passito Rosso (15.0% potential); 12.0% for Passito Bianco (15.5% potential); 15.0% for Liquoroso (16.0% potential)
  • Residual sugar: Spumante may be brut or extra brut
  • Aging: For Passito, minimum approx. 5–7 months (ERD = June 1, V+1); for Campi Taurasini, minimum 9 months (ERD = September 1, V+1); for Liquoroso, minimum approx. 10 months (ERD = October 1, V+1); for Spumante Metodo Classico, minimum 20 months (ERD = June 1, V+2)

Last Disciplinare Modification: 11/30/2011