Colli del Trasimeno / Trasimeno DOC

WHITE WINES

• Bianco (Wh, WhFr): Minimum 40% Trebbiano Toscano; minimum 30% Chardonnay, Grechetto, Pinot Bianco, and/or Pinot Grigio; maximum 30% OAWG
• Bianco Scelto (Wh): Minimum 85% Chardonnay, Grechetto, Pinot Bianco, Pinot Grigio, Sauvignon Blanc, Vermentino, and/or Welschriesling (aka Riesling Italico) + OAWG
• Grechetto (Wh): Minimum 85% Grechetto + OAWG

ROSATO WINES

• Rosato (Ro): Minimum 40% Sangiovese; minimum 30% Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Grenache (locally Gamay di Trasimeno), and/or Merlot; maximum 30% OARG

RED WINES

• Rosso (Rd, RdFr): Same as Rosato
• Rosso Scelto (Rd): Minimum 70% Cabernet Sauvignon, Grenache, Merlot, and/or Pinot Nero; minimum 15% Sangiovese; maximum 15% OARG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
• Gamay (Rd): Minimum 85% Grenache + OARG
• Merlot (Rd): Minimum 85% Merlot + OARG
• Novello (Rosso)
• Riserva (Rosso, red varietals)

SPARKLING WINES

• Metodo Classico (WhSp): Minimum 70% Chardonnay, Grechetto, Pinot Nero; maximum 30% OAWG
• Rosato Metodo Classico (RoSp): Minimum 50% Pinot Nero; maximum 50% Chardonnay and/or Pinot Bianco

DESSERT AND SPECIALTY WINES

• Vin Santo or Vino Santo (Wh, WhSw): Minimum 40% Trebbiano; minimum 30% Chardonnay, Grechetto, Pinot Bianco, and/or Pinot Grigio; maximum 30% OAWG

• Maximum vineyard elevation: 550 m (1,805 ft)
• Metodo Classico wines must undergo second fermentation in bottles
• For Vin Santo, grapes must be dried to achieve a minimum potential alcohol level of 16.0% and can be pressed only between December 10, V, and March 30, V+1
• Minimum alcohol level: 10.5% for Bianco; 11.0% for Novello, Metodo Classico, and Rosato Metodo Classico; 11.5% for Bianco Scelto, Grechetto, Rosato, and Rosso; 12.5% for Rosso Scelto and red varietals; 13.0% for Riserva; 14.0% for Vin Santo (16.0% potential)
• Residual sugar: Minimum 20 g/l (2.0%) for Vin Santo
• Aging: For Bianco, Bianco Scelto, Rosato, and Rosso, minimum approx. 4–5 months (ERD = March 1, V+1); for Rosso Scelto, minimum approx. 1 year (ERD = October 10, V+1); for Vin Santo, minimum 18 months in barrel (ERD approx. July–November, V+2); for Riserva, minimum 24 months, including 4 months in barrel (ERD = November 10, V+2)