Terre di Offida DOC
Synopsis
History: Established as the Offida DOC in 2001; name changed in 2011 with the creation of the new Offida DOCG
Vineyard Area: 0.7 ha / 1.7 acres (2018)
Production: 250 hl / 2,790 cases (5-year average)
Principal White Grape Varieties:
Styles and Wine Composition
SPARKLING WINES
- Spumante (WhSp): Minimum 85% Passerina + OANWG
DESSERT AND SPECIALTY WINES
- Passito (Wh, WhSw): Minimum 85% Passerina + OANWG
- Vino Santo (Wh, WhSw): Minimum 85% Passerina + OANWG
Significant Production Rules
- For Passito, grapes must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%)
- For Vino Santo, grapes must be air-dried after harvest to achieve a minimum sugar level of 260 g/l (26.0%) and can be pressed only between December 1, V, and March 31, V+1
- Spumante may be made by Metodo Classico (wines undergo second fermentation in bottles) or the Charmat method (fermented in pressurized tanks)
- Minimum alcohol level: 11.5% for Spumante; 13.0% for Passito and Vino Santo (15.5% potential)
- Residual sugar: Spumante can range from natural (zero dosage) to demisec
- Aging: For Spumante, minimum 6 months (ERD approx. April 1, V+1); for Passito, minimum 18 months, including 12 months in barrel (ERD = June 1, V+2); for Vino Santo, minimum 36 months, including 24 months in barrel (ERD = December 1, V+3)
Last Disciplinare Modification:
11/30/2011
