Lamezia DOC

WHITE WINES

• Bianco (Wh): Minimum 50% Greco Bianco + OAWG
• Greco (Wh): Minimum 85% Greco Bianco + OAWG
• Mantonico (Wh): Minimum 85% Montonico Bianco (locally Mantonico) + OAWG

ROSATO WINES

• Rosato (Ro): 35–45% Gaglioppo (locally Magliocco); 25–45% Greco Nero and/or Marsigliana; maximum 40% OARG

RED WINES

• Rosso (Rd): 35–45% Gaglioppo; 25–45% Greco Nero and/or Marsigliana; maximum 40% OARG
• Gaglioppo (Rd): Minimum 85% Gaglioppo + OARG
• Greco Nero (Rd): Minimum 85% Greco Nero + OARG
• Novello (Rosso)
• Riserva (Rosso)

SPARKLING WINES

• Spumante (WhSp): Minimum 85% Greco Bianco and/or Montonico Bianco + OANWG
• Rosato Spumante (RoSp): Minimum 85% Gaglioppo, Greco Bianco, and/or Montonico Bianco + OANRG

DESSERT AND SPECIALTY WINES

• Passito (WhSw): Minimum 50% Greco Bianco; minimum 35% Montonico Bianco; maximum 15% OAWG

• Spumante wines must undergo second fermentation in bottles (Metodo Classico), beginning no earlier than February 1, V+1
• Minimum alcohol level: 10.0% for Mantonico, Spumante, and Rosato Spumante; 11.0% for Bianco, varietals except Mantonico, and Novello; 11.5% for Rosato; 12.0% for Rosso; 13.0% for Riserva; 16.0% (potential) for Passito
• Residual sugar: Spumante and Rosato Spumante can range from extra brut to dry
• Aging: For Spumante and Rosato Spumante, minimum 9 months on the lees (ERD approx. November 1, V+1); for Riserva, minimum 18 months, including 12 months in barrel and 6 months in bottle (ERD = June 1, V+2)