Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 14.0%
Metodo Classico wines must undergo second fermentation in bottles
Minimum alcohol level: 10.5% for Bianco; 11.0% for all non-riserva varietals, Rosso, Rosso Barbarano, Metodo Classico, and Tai Rosso Spumante; 11.5% for Bianco, Bianco Spumante, and Barbarano spumante; 11.5% for Passito (14.0% potential); 12.0% for Bianco Superiore, Cabernet Riserva, Cabernet Franc Riserva, Carmenère Riserva, and Tai Rosso Riserva; 12.5% for Rosso Superiore, Rosso Riserva, Cabernet Sauvignon Riserva, and Merlot Riserva; 13.0% for Barbarano Riserva
Residual sugar: Spumante can range from brut to demisec, and Metodo Classico can range from extra brut to demisec; 15–33 g/l (1.5–3.3%) for Rosato Metodo Classico
Aging: For Bianco Superiore, minimum approx. 5 months (ERD = March 1, V+1); for Rosso Superiore and Passito, minimum approx. 11 months (ERD = September 1, V+1); for Metodo Classico, minimum 15 months on the lees (ERD approx. April 1, V+2); for Riserva, minimum 24 months (ERD = November 1, V+2); for Millesimato, minimum 30 months on the lees (ERD approx. July 1, V+3)
Last Disciplinare Modification:
06/25/2018
Notes:
Note: Before the 2018 vintage, Bianco did not require Sauvignon Blanc, and Rosso did not require Tai Rosso.