Friuli / Friuli Venezia Giulia DOC

WHITE WINES

• Bianco (Wh): Any proportions of Chardonnay, Friulano, Gewürztraminer, Malvasia Istriana, Pinot Bianco, Pinot Grigio, Riesling, Ribolla Gialla, Sauvignon Blanc, and/or Verduzzo Friulano
• Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
• Friulano (Wh): Minimum 85% Friulano + OANWG
• Malvasia (Wh): Minimum 85% Malvasia Istriana + OANWG
• Pinot Bianco or Pinot Blanc (Wh): Minimum 85% Pinot Bianco + OANWG
• Pinot Grigio or Pinot Gris (Wh): Minimum 85% Pinot Grigio + OANWG
• Riesling (Wh): Minimum 85% Riesling or Welschriesling + OANWG
• Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OANWG
• Traminer Aromatico (Wh): Minimum 85% Gewürztraminer + OANWG
• Verduzzo Friulano (Wh, WhSw): Minimum 85% Verduzzo Friulano + OANWG

RED WINES

• Rosso (Rd): Any proportions of Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot, Pinot Nero, and/or Refosco dal Peduncolo Rosso
• Cabernet (Rd): Minimum 85% Cabernet Franc, Cabernet Sauvignon, and/or Carmenère + OARG
• Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OARG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
• Merlot (Rd): Minimum 85% Merlot + OARG
• Pinot Nero or Pinot Noir (Rd): Minimum 85% Pinot Nero + OARG
• Refosco dal Peduncolo Rosso (Rd): Minimum 85% Refosco dal Peduncolo Rosso + OARG

SPARKLING WINES

• Spumante (WhSp): Any proportions of Chardonnay, Pinot Bianco, Pinot Grigio, and/or Pinot Nero
• Spumante Metodo Classico (WhSp): Any proportions of Chardonnay, Pinot Bianco, Pinot Grigio, and/or Pinot Nero
• Ribolla Gialla Spumante (WhSp): Minimum 85% Ribolla Gialla; maximum 15% Chardonnay, Pinot Bianco, Pinot Grigio, and/or Pinot Nero
• Ribolla Gialla Spumante Metodo Classico (WhSp): Minimum 85% Ribolla Gialla; maximum 15% Chardonnay, Pinot Bianco, Pinot Grigio, and/or Pinot Nero

• Standard Spumante and Ribolla Gialla Spumante must be fermented in autoclaves for a minimum of 18 months (9 months if the autoclave uses stirrers)
• Vintage-dated Spumante and Ribolla Gialla Spumante must be fermented in autoclaves for a minimum of 90 days (30 days if the autoclave uses stirrers)
• Metodo Classico wines must undergo second fermentation in bottles, beginning no earlier than February 1, V+1, and lasting at least 9 months, followed by another 9 months or more of bottle aging after disgorgement
• Minimum alcohol level: 10.5% for all still wines; 11.0% for all sparkling wines
• Residual sugar: Spumante and Ribolla Gialla Spumante can range from extra brut to extra dry; Metodo Classico wines can range from pas dosè (zero dosage) to extra dry
• Aging: For vintage-dated Spumante and Ribolla Gialla Spumante, minimum 2 years (ERD = November 1, V+2); for Metodo Classico wines, minimum 25 months after beginning second fermentation (ERD = March 1, V+3); for vintage-dated Metodo Classico wines, minimum 37 months after beginning second fermentation (ERD = December 1, V+3)