Bianco/Weiss (Wh): Minimum 75% Chardonnay, Pinot Bianco, and/or Pinot Grigio (at least two of the three; maximum 70% of any one); maximum 25% Gewürztraminer, Kerner, Müller-Thurgau, Riesling, Sauvignon Blanc, and/or Sylvaner Verde
Bianco from subzone Terlano only: Minimum 50% Chardonnay and/or Pinot Bianco; maximum 50% Müller-Thurgau, Riesling, Sauvignon Blanc, Sylvaner Verde, Welschriesling, and/or Pinot Grigio; maximum 15% OAWG
Dual varietals (Rd): Cabernet, Lagrein, or Merlot: 50–84% of first-named variety; 16–50% of other variety (“Cabernet” can mean any proportions of Cabernet Franc and/or Cabernet Sauvignon)
Klausner Laitacher from subzone Valle Isarco only (Rd): Any proportions of Lagrein, Pinot Nero, Portoghese, and/or Schiava
Riserva (all red varietals except Schiava)
SPARKLING WINES
Spumante (WhSp): Any proportions of Chardonnay, Pinot Bianco, and/or Pinot Nero
Vendemmia Tardiva (WhSw, RoSw): Same as Bianco, white varietals, or varietal Moscato Rosa
Passito (WhSw, RoSw): Same as Bianco, white varietals except Welschriesling, or Moscato Rosa
Subzones and Other Geographic Terms
Colli di Bolzano/Bozner Leiten (varietal Schiava only)
Meranese di Collina/Meranese/Meraner Hügel/Meraner (varietal Schiava only)
Santa Maddalena/St. Magdalener and Santa Maddalena Classico (varietal Schiava only)
Terlano/Terlaner and Terlano Classico (all white nonsparkling types—including Vendemmia Tardiva, Passito, and Riserva—made from Chardonnay, Müller-Thurgau, Pinot Bianco, Pinot Grigio, Riesling, Sauvignon Blanc, Sylvaner Verde, and/or Welschriesling)
Valle Isarco/Eisacktal/Eisacktaler (all white nonsparkling types—including Vendemmia Tardiva, Passito, and Riserva—made from Gewürztraminer, Kerner, Müller-Thurgau, Pinot Grigio, Riesling, Sylvaner Verde, and/or Veltliner; also Klausner Laitacher)
Valle Venosta/Vinschgau (all white nonsparkling types—including Vendemmia Tardiva, Passito, and Riserva—made from Chardonnay, Gewürztraminer, Kerner, Müller-Thurgau, Pinot Bianco, Pinot Grigio, Riesling, Sauvignon Blanc; also varietal Pinot Nero, Pinot Nero Riserva, and Schiava)
Significant Production Rules
Spumante wines must undergo second fermentation in bottles (Metodo Classico)
Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0%
Minimum alcohol level: 7.0% for Vendemmia Tardiva (13.5% potential); 7.0% for Passito, except Moscato Rosa (16.0% potential); 10.0% for Moscato Giallo (11.0% potential); 10.0% for Moscato Rosa Passito (16.0% potential); 10.5% for Schiava Gentile, Schiava Grossa, and Veltliner; 11.0% for Chardonnay, Chardonnay–Pinot Bianco, Kerner, Müller-Thurgau, Pinot Bianco, Riesling, Riesling Italico, Sylvaner Verde, Lagrein Rosato, Merlot, and Klausner Laitacher; 11.5% for Bianco, Chardonnay–Pinot Grigio, Pinot Bianco–Pinot Grigio, Pinot Grigio, Sauvignon, Traminer Aromatico, Cabernet, Cabernet-Lagrein, Cabernet-Merlot, Lagrein Rosso, Lagrein-Merlot, Malvasia Nera, Pinot Nero, Schiava Grigia, and all Spumante types; 12.5% for Moscato Rosa Rosato (subzones differ in some cases by 0.5%)
Residual sugar: Spumante cannot be sweeter than brut
Aging: For Passito, minimum approx. 7 months (ERD = June 1, V+1); for Spumante, minimum 20 months, including 15 months on the lees (ERD = June 1, V+2); for nonsparkling Riserva, minimum 2 years (ERD = October 1, V+2); for Spumante Riserva, minimum 42 months, including 36 months on the lees (ERD = April 1, V+4)
