Romagna DOC

Romagna See Emilia Romagna map, ref #20
Region:
History: Established as a DOC in 2011, incorporating the former DOCs of Cagnina di Romagna, Pagadebit di Romagna, Romagna Albana Spumante, Sangiovese di Romagna, and Trebbiano di Romagna
Vineyard Area: 2,837 ha / 7,007 acres (2014)
Production: 106,200 hl / 1,179,000 cases (2014)
Principal White Grape Varieties: Albana, Bombino Bianco, Trebbiano
Principal Red Grape Varieties: Sangiovese, Terrano
Styles and Wine Composition:
WHITE WINES
  • Pagadebit (Wh, WhFr, WhSw, WhFrSw): Minimum 85% Bombino Bianco + OAWG
  • Trebbiano (Wh, WhFr): Minimum 85% Trebbiano Romagnolo + OAWG
RED WINES
  • Cagnina (RdSw): Minimum 85% Terrano (locally Cagnina) + OARG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OARG
  • Sangiovese from a subzone (Rd): Minimum 95% Sangiovese + OARG
  • Novello (Sangiovese)
  • Superiore (Sangiovese)
  • Riserva (Sangiovese, Superiore)
SPARKLING WINES
  • Albana Spumante (WhSpSw): Minimum 95% Albana + OAWG (category Vino Spumante)
  • Trebbiano Spumante (WhSp): Minimum 85% Trebbiano + OAWG
DESSERT AND SPECIALTY WINES
  • Passito (Rd, RdSw): Minimum 85% Sangiovese + OARG (category Vino)

Subzones:

  • Bertinoro (Pagadebit and Sangiovese Riserva only)
  • Brisighella (Sangiovese and Sangiovese Riserva only)
  • Castrocaro–Terra del Sole (Sangiovese and Sangiovese Riserva only)
  • Cesena (Sangiovese and Sangiovese Riserva only)
  • Longiano (Sangiovese and Sangiovese Riserva only)
  • Meldola (Sangiovese and Sangiovese Riserva only)
  • Modigliana (Sangiovese and Sangiovese Riserva only)
  • Marzeno (Sangiovese and Sangiovese Riserva only)
  • Oriolo (Sangiovese and Sangiovese Riserva only)
  • Predappio (Sangiovese and Sangiovese Riserva only)
  • San Vicinio (Sangiovese and Sangiovese Riserva only)
  • Serra (Sangiovese and Sangiovese Riserva only)

Significant Production Rules:
  • Grapes for Sangiovese may undergo partial drying (appassimento)
  • 50% of grapes for Novello must undergo carbonic maceration
  • Spumante wines may undergo second fermentation either in bottles or in autoclaves
  • Minimum alcohol level: 8.5% for Cagnina (11.5% potential); 10.5% for Trebbiano frizzante and Trebbiano Spumante; 11.5% (potential) for non-subzone Pagadebit; 11.5% for Trebbiano tranquillo and Novello; 12.0% (potential) for Bertinoro Pagadebit; 12.0% for non-subzone Sangiovese and for Passito; 12.5% for Sangiovese from a subzone and for Superiore; 13.0% for Riserva (including Superiore Riserva); 16.0% (potential) for Spumante
  • Residual sugar: Maximum 4 g/l (0.4%) for Sangiovese from a subzone; maximum 10 g/l (1.0%) for Trebbiano, Pagadebit secco, non-subzone Sangiovese, Novello, Superiore, and Riserva; 6–20 g/l (0.6–2.0%) for Passito; minimum 60 g/l (6.0%) for Albana Spumante; Trebbiano Spumante may be brut or extra dry
  • Aging: For Cagnina, minimum approx. 1 month (ERD = October 10, V); for non-subzone Sangiovese, minimum approx. 1–2 months (ERD = December 1, V); for Superiore, minimum approx. 5 months (ERD = April 1, V+1); for Sangiovese from a subzone, minimum approx. 10 months (ERD = September 1, V+1); for non-subzone riservas (including Superiore Riserva), minimum 24 months (ERD = December 1, V+2); for Riserva from a subzone, minimum approx. 33 months, including 6 months in bottle (ERD = September 1, V+3)

Last Disciplinare Modification: 05/31/2016