WHITE WINES

• Bianco (Wh): Minimum 85% Trebbiano (Abruzzese and/or Toscano) + OAG (maximum 10% aromatic grapes)
• Cococciola (Wh): Minimum 85% Cococciola + OAWG
• Malvasia (Wh): Minimum 85% Malvasia (Bianca Lunga, di Candia, and/or Istriana) + OAWG
• Montonico (Wh): Minimum 85% Montonico Bianco + OAWG
• Passerina (Wh): Minimum 85% Passerina + OAWG
• Pecorino (Wh): Minimum 85% Pecorino + OAWG
• Dual varietals (Wh): Maximum 85% Cococciola, Malvasia, Montonico Bianco, Passerina, or Pecorino; minimum 15% of a second variety from that group
• Superiore (varietals from a subzone): Minimum 90% Cococciola, Malvasia, Montonico Bianco, Passerina, or Pecorino + OAWG
• Riserva (Bianco from a subzone): Minimum 90% Trebbiano + OAG

ROSATO WINES

• Rosato or Rosa or Rosé (Ro): Minimum 85% Montepulciano + OAG (maximum 10% aromatic grapes)
• Superiore (Rosato from a subzone): Minimum 90% Montepulciano + OAG

RED WINES

• Rosso (Rd): Minimum 85% Montepulciano + OANRG
• Riserva (Rosso from a subzone): Minimum 90% Montepulciano + OANRG

SPARKLING WINES

• Spumante Bianco (WhSp): Minimum 60% Chardonnay, Cococciola, Montonico Bianco, Passerina, Pecorino, Pinot Nero vinified as a white wine, and/or Trebbiano + OAG (maximum 10% aromatic grapes)
• Varietal Spumante (WhSp): Minimum 85% Cococciola, Malvasia, Montonico Bianco, Passerina, or Pecorino + OAWG
• Spumante Rosé (RoSp): Minimum 60% Montepulciano and/or Pinot Nero + OAG (maximum 10% aromatic grapes)
• Trabocco (proprietary designation of the consorzio—see note below)

DESSERT AND SPECIALTY WINES

• Passito Bianco (Wh, WhSw): Minimum 60% Gewürztraminer, Malvasia, Moscato, Passerina, Pecorino, Riesling, Sauvignon Blanc, and/or Trebbiano + OAG
• Passito Rosso (Rd, RdSw): Minimum 85% Montepulciano + OAG

• Terre Aquilane/Terre de L’Aquila (Superiore and Riserva only)
• Terre di Chieti (Superiore and Riserva only)
• Colline Pescaresi (Superiore and Riserva only)
• Colline Teramane (Superiore and Riserva only)

• Spumante may be made by either the Metodo Classico (wines undergo second fermentation in bottles) or the Charmat method (fermented in pressurized tanks)
• Minimum alcohol level: 11.0% for Bianco, Cococciola, Montonico, all Charmat-method spumanti, and varietal-labeled Metodo Classico spumanti; 11.5% for Rosato, Malvasia, Passerina, and Pecorino; 12.0% for all Superiore wines, Rosso, and nonvarietal Metodo Classico spumanti; 12.0% for Passito (14.0% potential; 16.0% potential if labeled as “vino di uve appassite”); 12.5% for Bianco Riserva; 13.0% for Rosso Riserva
• Residual sugar: Nonvarietal Metodo Classico spumanti can range from brut nature (zero dosage) to extra dry; varietal Metodo Classico spumanti and all Charmat-method spumanti can range from brut nature to demisec
• Aging: For Bianco, white varietals, Rosato, and Charmat-method spumanti, minimum approx. 2–3 months (ERD = December 1, V); for Rosso, minimum approx. 3–4 months (ERD = January 1, V+1); for all Superiore wines, minimum 4–5 months (ERD = February 1, V+1); for Passito, minimum approx. 6 months (ERD = March 1, V+1); for Bianco Riserva, minimum 15 months (ERD = February 1, V+2); for nonvintage Metodo Classico, minimum 18 months in bottle, including 15 months on the lees (ERD = approx. April 1, V+2); for vintage-dated Metodo Classico, minimum 24 months in bottle, including 18 months on the lees (ERD = approx. October 1, V+2); for Rosso Riserva, minimum 24 months, including 6 months in barrel (ERD = November 1, V+2)