Terre di Cosenza DOC

Terre di Cosenza See Calabria map, ref #9
Region:
History: Established as a DOC in 2011, incorporating the former Donnici, Pollino, San Vito di Luzzi, and Verbicaro DOCs and Condoleo, Esaro, and Valle dei Crati IGTs
Vineyard Area: 191 ha / 472 acres (2014)
Production: 2,370 hl / 26,300 cases (2014)
Principal White Grape Varieties: Chardonnay, Greco, Guarnaccia, Malvasia, Montonico Bianco, Moscato, Pecorello
Principal Red Grape Varieties: Aglianico, Cabernet Sauvignon, Gaglioppo, Greco Nero, Magliocco Canino, Merlot, Nero d’Avola (Calabrese), Sangiovese
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 60% Greco, Guarnaccia, Montonico Bianco (locally Mantonico), and/or Pecorello + OAWG
  • Bianco from subzones Colline del Crati, Condoleo, and Esaro only (Wh): Minimum 70% Greco, Guarnaccia, Montonico Bianco, and/or Pecorello + OAWG
  • Bianco from subzone Donnici only (Wh): Minimum 50% Montonico Bianco; maximum 30% Greco, Malvasia, and/or Pecorello; maximum 20% OAWG
  • Bianco from subzone Pollino only (Wh): Minimum 80% Greco, Guarnaccia, Montonico Bianco, and/or Pecorello + OAWG
  • Bianco from subzone San Vito di Luzzi only (Wh): 40–60% Malvasia; 20–30% Greco; maximum 30% Guarnaccia; maximum 40% OAWG
  • Bianco from subzone Verbicaro only (Wh): Minimum 30% Greco; maximum 40% Malvasia; maximum 30% Guarnaccia; maximum 30% OAWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
  • Greco Bianco (Wh): Minimum 85% Greco + OAWG
  • Guarnaccia Bianca (Wh): Minimum 85% Guarnaccia + OAWG
  • Malvasia Bianca (Wh): Minimum 90% Malvasia + OANWG
  • Mantonico (Wh): Minimum 85% Montonico Bianco + OAWG
  • Pecorello (Wh): Minimum 85% Pecorello + OAWG
  • Dual varietals (Wh, WhSw): Combinations of two of the above varieties are permitted, with a minimum of 50% of the first-named variety
ROSATO WINES
  • Rosato (Ro): Minimum 60% Aglianico, Gaglioppo, Greco Nero, Magliocco Canino (locally Arvino, Guarnaccia Nera, Lacrima, Magliocco Dolce, or Mantonico Nero), and/or Nero d’Avola (locally Calabrese) + OAG
  • Rosato from subzones Colline del Crati, Esaro, and Pollino only (Ro): Minimum 70% Aglianico, Gaglioppo, Greco Nero, Magliocco Canino, and/or Nero d’Avola + OARG
  • Rosato from subzone Condoleo only (Ro): Minimum 80% Aglianico, Gaglioppo, Greco Nero, Magliocco Canino, and/or Nero d’Avola + OARG
  • Rosato from subzone Donnici only (Ro): Minimum 60% Magliocco Canino; minimum 10% Greco Nero; maximum 10% Greco Bianco, Malvasia Bianca, Montonico Bianco, and/or Pecorello; maximum 20% OARG
  • Rosato from subzone San Vito di Luzzi only (Ro): Minimum 70% Gaglioppo and/or Magliocco Canino; maximum 10% Malvasia; maximum 30% OARG
  • Rosato from subzone Verbicaro only (Ro): 60–80% Greco Nero and/or Magliocco Canino; maximum 20% Greco Bianco, Guarnaccia, and/or Malvasia Bianca; maximum 20% OANRG
RED WINES
  • Rosso (Rd): Minimum 60% Magliocco Canino + OARG
  • Rosso from subzones Colline del Crati and Esaro only (Rd): Minimum 70% Magliocco Canino + OARG
  • Rosso from subzone Condoleo only (Rd): Minimum 60% Greco Nero + OARG
  • Rosso from subzone Donnici only (Rd): Minimum 60% Magliocco Canino; minimum 10% Greco Nero; maximum 10% Greco Bianco, Malvasia Bianca, Montonico Bianco, and/or Pecorello; maximum 20% OARG
  • Rosso from subzone Pollino only (Rd): Minimum 60% Gaglioppo and/or Magliocco Canino + OARG
  • Rosso from subzone San Vito di Luzzi only (Rd): Minimum 70% Gaglioppo and/or Magliocco Canino + OARG
  • Rosso from subzone Verbicaro only (Rd): 60–80% Greco Nero and/or Magliocco Canino; maximum 20% Greco Bianco, Guarnaccia, and/or Malvasia Bianca; maximum 20% OANRG
  • Aglianico (Rd): Minimum 85% Aglianico + OARG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
  • Calabrese (Rd): Minimum 85% Nero d’Avola + OARG
  • Gaglioppo (Rd): Minimum 85% Gaglioppo + OARG
  • Greco Nero (Rd): Minimum 85% Greco Nero + OAWG
  • Greco Nero from subzone Condoleo only (Rd): Minimum 85% Greco Nero; maximum 15% Aglianico, Gaglioppo, Magliocco Canino, and/or Nero d’Avola
  • Magliocco from a subzone or named vineyard only (Rd): Minimum 85% Magliocco Canino; maximum 15% Aglianico, Gaglioppo, Greco Nero, and/or Nero d’Avola
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OARG
  • Novello (Rosso)
  • Superiore (Rosso from subzone Pollino only)
  • Riserva (Rosso; also Magliocco from all subzones except Condoleo and Greco Nero from subzone Condoleo only)
  • Dual varietals (Rd, RdSw): Combinations of two of the above varieties are permitted, with a minimum of 50% of the first-named variety
SPARKLING WINES
  • Spumante (WhSp): Minimum 60% Montonico Bianco + OAWG
  • Varietal Spumante (WhSp): Can be made by a second fermentation of any of the white varietals
  • Rosato Spumante (RoSp): Minimum 60% Montonico Bianco; maximum 40% Aglianico, Gaglioppo, Greco Nero, Magliocco Canino, and/or Nero d’Avola
  • Magliocco Spumante (RoSp): Minimum 85% Magliocco Canino; maximum 15% Aglianico, Gaglioppo, Greco Nero, and/or Nero d’Avola
DESSERT AND SPECIALTY WINES
  • Bianco Vendemmia Tardiva (Wh, WhSw): Same as Bianco (subzone or non-subzone, as appropriate)
  • Rosso Vendemmia Tardiva (Rd, RdSw): Same as Rosso (subzone or non-subzone, as appropriate)
  • Passito Bianco (WhSw): Same as Bianco (subzone or non-subzone, as appropriate)
  • Varietal Passito Bianco (WhSw): Same composition as any of the white varietals
  • Moscato Passito from subzones Pollino and Verbicaro only (WhSw): Minimum 85% Moscato + OAWG
  • Passito Rosso (RdSw): Same as Rosso (subzone or non-subzone, as appropriate)
  • Magliocco Passito (RdSw): Minimum 85% Magliocco Canino; maximum 15% Aglianico, Gaglioppo, Greco Nero, and/or Nero d’Avola

Subzones:

  • Colline del Crati (Bianco, Rosato, Rosso, Magliocco, Rosso Riserva, Magliocco Riserva, Bianco Vendemmia Tardiva, Rosso Vendemmia Tardiva, Passito Bianco, and Passito Rosso only)
  • Condoleo (Bianco, Rosato, Rosso, Greco Nero, Novello, Rosso Riserva, Greco Nero Riserva, Bianco Vendemmia Tardiva, Rosso Vendemmia Tardiva, Passito Bianco, and Passito Rosso only)
  • Donnici (Bianco, Rosato, Rosso, Magliocco, Novello, Rosso Riserva, Magliocco Riserva, Bianco Vendemmia Tardiva, Rosso Vendemmia Tardiva, Passito Bianco, and Passito Rosso only)
  • Esaro (Bianco, Rosato, Rosso, Magliocco, Rosso Riserva, Magliocco Riserva, Bianco Vendemmia Tardiva, Rosso Vendemmia Tardiva, Passito Bianco, and Passito Rosso only)
  • Pollino (Bianco, Rosato, Rosso, Magliocco, Novello, Rosso Superiore, Rosso Riserva, Magliocco Riserva, Bianco Vendemmia Tardiva, Rosso Vendemmia Tardiva, Passito Bianco, Moscato Passito, and Passito Rosso only)
  • San Vito di Luzzi (Bianco, Rosato, Rosso, Magliocco, Novello, Rosso Riserva, Magliocco Riserva, Bianco Vendemmia Tardiva, Rosso Vendemmia Tardiva, Passito Bianco, and Passito Rosso only)
  • Verbicaro (Bianco, Rosato, Rosso, Magliocco, Novello, Rosso Superiore, Rosso Riserva, Magliocco Riserva, Bianco Vendemmia Tardiva, Rosso Vendemmia Tardiva, Passito Bianco, Moscato Passito, and Passito Rosso only)

Significant Production Rules:
  • 40% of grapes for Novello must undergo carbonic maceration
  • Spumante must undergo second fermentation in bottles
  • Minimum alcohol level (non-subzones): 10.5% for Bianco, white varietals, and Rosato; 11.0% for all spumanti; 11.0% for Vendemmia Tardiva (13.0% potential); 11.5% for Rosso, Novello, Riserva, and red varietals except Magliocco; 12.0% for all Passito wines (14.0% potential for whites, 16.0% potential for reds); 12.5% for Magliocco
  • Minimum alcohol level (subzones, as appropriate): 11.0% for Bianco and Rosato; 12.0% for Rosso, Novello, and Rosso Riserva; 12.0% for Vendemmia Tardiva (14.0% potential); 12.5% for Pollino Superiore and Verbicaro Rosso Riserva; 13.0% for Passito (16.0% potential); 13.0% for Condoleo Greco Nero, Condoleo Greco Nero Riserva, and Magliocco and Magliocco Riserva from Pollino, San Vito di Luzzi, and Verbicaro; 13.5% for Magliocco and Magliocco Riserva from other subzones
  • Residual sugar: Spumanti can range from extra brut to dry
  • Aging (non-subzones): For all spumanti, minimum 12 months, including 9 months on the lees (ERD approx. October 1, V+1); for all Passito wines, minimum approx. 1 year (ERD = December 1, V+1); for Riserva, minimum 24 months (ERD = November 1, V+2)
  • Aging (subzones): For Bianco, Rosato, and Rosso from subzones San Vito di Luzzi and Verbicaro, minimum approx. 2–3 months (ERD = January 1, V+1); for Pollino Superiore and most riservas, minimum 24 months (ERD = November 1, V+2); for Donnici Riserva, minimum 24 months, including 6 months in barrel and 6 months in bottle (ERD = November 1, V+2); for Verbicaro Riserva, minimum 3 years (ERD = January 1, V+4)

Last Disciplinare Modification: 11/23/2015