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Castel del Monte DOC

Region: Puglia

Synopsis

Region:

History: Established as a DOC in 1971; incorporated the Rosso Canosa DOC in 2011; Castel del Monte Bombino Nero, Castel del Monte Nero di Troia Riserva, and Castel del Monte Rosso Riserva were established as separate DOCGs in 2011

Vineyard Area: 310 ha / 766 acres (2019)

Production: 22,500 hl / 250,000 cases (5-year average)

Principal White Grape Varieties:

Styles and Wine Composition

WHITE WINES
  • Bianco (Wh, WhFr): Any proportions of Bombino Bianco, Chardonnay, and/or Pampanuto (locally Pampanino); maximum 35% OANWG
  • Bombino Bianco (Wh, WhFr): Minimum 90% Bombino Bianco + OANWG
  • Chardonnay (Wh, WhFr): Minimum 90% Chardonnay + OANWG
  • Sauvignon (Wh, WhFr): Minimum 90% Sauvignon Blanc + OANWG
ROSATO WINES
  • Rosato (Ro, RoFr): Any proportions of Aglianico, Bombino Nero, and/or Uva di Troia (locally Nero di Troia); maximum 35% OANRG
  • Aglianico (Ro, RoFr): Minimum 90% Aglianico + OANRG
RED WINES
  • Rosso (Rd): Any proportions of Aglianico, Montepulciano, and/or Uva di Troia; maximum 35% OANRG
  • Aglianico (Rd): Minimum 90% Aglianico + OANRG
  • Cabernet (Rd): Minimum 90% Cabernet Franc and/or Cabernet Sauvignon + OANRG
  • Nero di Troia (Rd): Minimum 90% Uva di Troia + OANRG
  • Novello (Rosso)
  • Riserva (Aglianico, Cabernet)
SPARKLING WINES
  • Spumante (WhSp): Any proportions of Bombino Bianco, Chardonnay, and/or Pampanuto; maximum 35% OANWG
  • Bombino Bianco Spumante (WhSp): Minimum 90% Bombino Bianco + OANWG
  • Rosato Spumante (RoSp): Any proportions of Aglianico, Bombino Nero, and/or Uva di Troia; maximum 35% OANRG

Significant Production Rules

  • Spumante wines may undergo second fermentation either in bottles or in autoclaves
  • Minimum alcohol level: 10.5% for Bianco tranquillo, white varietals (tranquillo and frizzante), and Aglianico Rosato frizzante; 11.0% for Bianco frizzante, Rosato (tranquillo and frizzante), and Aglianico Rosato tranquillo; 11.5% for spumanti and Novello; 12.0% for Rosso and Nero di Troia; 12.5% for Cabernet; 13.0% for Aglianico and riservas
  • Residual sugar: Maximum 10 g/l (1.0%) for still (tranquillo) wines; maximum 35 g/l (3.5%) for spumanti
  • Aging: For Riserva, minimum 2 years, including 1 year in barrel (ERD = November 1, V+2)

Last Disciplinare Modification:

2011-11-30

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