Lamezia DOC

Lamezia See Calabria map, ref #4
Region:
History: Established as a DOC in 1978
Vineyard Area: 30 ha / 74 acres (2014)
Production: 648 hl / 7,200 cases (2014)
Principal White Grape Varieties: Greco, Montonico Bianco
Principal Red Grape Varieties: Gaglioppo, Greco Nero
Styles and Wine Composition:
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

Significant Production Rules:
  • 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)

Last Disciplinare Modification: 11/07/2014