Castel San Lorenzo DOC

WHITE WINES

• Bianco (Wh): 50–60% Trebbiano Toscano; 30–40% Malvasia; maximum 20% OAWG
• Moscato (WhSw): Minimum 85% Moscato Bianco + OAWG

ROSATO WINES

• Rosato (Ro): 60–80% Barbera; 20–30% Sangiovese; maximum 15% OARG

RED WINES

• Rosso (Rd): 60–80% Barbera; 20–30% Sangiovese; maximum 15% OARG
• Aglianicone (Rd): Minimum 85% Aglianicone + OANRG
• Barbera (Rd): Minimum 85% Barbera + OANRG
• Riserva (Aglianicone, Barbera)

SPARKLING WINES

• Spumante (WhSpSw): Minimum 85% Moscato + OAWG

DESSERT AND SPECIALTY WINES

• Moscato Lambiccato (WhSw): Minimum 85% Moscato + OAWG
• Passito (Wh, WhSw): Minimum 85% Moscato + OAWG

• Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0% but no later than January 31, V+1
• Moscato Lambiccato is a dried-grape, arrested-fermentation wine
• Minimum alcohol level: 7.0% for Spumante (12.0% potential); 8.5% for Moscato (12.0% potential); 8.5% for Moscato Lambiccato (13.5% potential); 11.0% for Bianco; 11.5% for Rosato, Rosso, and Barbera; 12.0% for Aglianicone; 12.0% for Passito (16.0% potential); 12.5% for Barbera Riserva; 13.0% for Aglianicone Riserva
• Residual sugar: Minimum 50 g/l (5.0%) for Spumante; minimum 60 g/l (6.0%) for Moscato
• Aging: For Aglianicone, minimum approx. 5 months (ERD = April 1, V+1); for Riserva, minimum 2 years, including 6 months in barrel (ERD = November 1, V+2)