Sannio DOC

Sannio See Campania map, ref #15
Region:
History: Established as a DOC in 1997
Vineyard Area: 934 ha / 2,307 acres (2014)
Production: 39,300 hl / 436,200 cases (2014)
Principal White Grape Varieties: Coda di Volpe, Falanghina, Fiano, Greco, Malvasia, Moscato, Trebbiano
Principal Red Grape Varieties: Aglianico, Barbera, Piedirosso, Sangiovese, Sciascinoso
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh, WhFr, WhSw, WhFrSw): Minimum 50% Malvasia Bianca di Candia and/or Trebbiano Toscano + OAWG
  • Coda di Volpe (Wh): Minimum 85% Coda di Volpe + OAWG
  • Fiano (Wh): Minimum 85% Fiano + OAWG
  • Greco (Wh): Minimum 85% Greco + OAWG
  • Moscato (Wh, WhSw): Minimum 85% Moscato + OAWG
ROSATO WINES
  • Rosato (Ro, RoFr): Minimum 50% Sangiovese + OARG
  • Aglianico-Piedirosso (Ro): 50–60% Aglianico; 40–50% Piedirosso
  • Piedirosso-Aglianico (Rd): 50–60% Piedirosso; 40–50% Aglianico
RED WINES
  • Rosso (Rd, RdFr, RdSw, RdFrSw): Minimum 50% Sangiovese + OARG
  • Aglianico (Rd): Minimum 85% Aglianico + OARG
  • Aglianico-Piedirosso (Rd): 50–60% Aglianico; 40–50% Piedirosso
  • Barbera (Rd, RdSw): Minimum 85% Barbera + OARG
  • Piedirosso (Rd): Minimum 85% Piedirosso + OARG
  • Piedirosso-Aglianico (Rd): 50–60% Piedirosso; 40–50% Aglianico
  • Sciascinoso (Rd): Minimum 85% Sciascinoso + OARG
  • Novello (Rosso, Aglianico)
  • Superiore (Rosso)
  • Riserva (Rosso, Aglianico)
SPARKLING WINES
  • Spumante or Spumante di Qualità (WhSp, RoSp): Minimum 70% Aglianico and/or Falanghina + OAG
  • Spumante di Qualità Metodo Classico (WhSp, RoSp): Minimum 70% Aglianico and/or Falanghina + OAG
  • Varietal Spumante or Spumante di Qualità (WhSp, RoSp): Can be made by a second fermentation of any of the varietal wines
  • Varietal Spumante di Qualità Metodo Classico (WhSp, RoSp): Can be made by a second fermentation in the bottle of any of the varietal wines
DESSERT AND SPECIALTY WINES
  • Passito (WhSw or RdSw): Same composition as any of the single-varietal wines

Subzones:

  • Guardia Sanframondi (Guardiolo)
  • Sant’Agata dei Goti
  • Solopaca
  • Solopaca Classico (Bianco, Rosso, and Rosso Riserva only)
  • Taburno

Significant Production Rules:
  • Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0%
  • 60% of grapes for Novello must undergo carbonic maceration
  • Spumante di Qualità Metodo Classico (nonvarietal or varietal) must undergo second fermentation in bottles; Spumante and Spumante di Qualità (nonvarietal or varietal) must be fermented in autoclaves (pressurized tanks)
  • Minimum alcohol level: 10.5% for Bianco and Moscato; 11.0% for Coda di Volpe, Rosato, Rosso, Aglianico-Piedirosso, Piedirosso, Piedirosso-Aglianico, Sciascinoso, and Rosso Novello; 11.5% for Fiano, Greco, Aglianico, Barbera, Aglianico Novello, and all spumanti; 12.0% for Superiore and Riserva; 16.0% (potential) for Passito
  • Residual sugar: Spumante may range from extra brut to extra dry, except Moscato which must be demisec or dolce
  • Aging: For Passito, minimum approx. 3–5 months (ERD = June 1, V+1); for Metodo Classico, minimum 12 months on the lees (ERD = November 15, V+1); for Riserva, minimum 2 years (ERD = November 1, V+2)

Last Disciplinare Modification: 11/30/2011