Dual varietals (Rd): Cabernet, Cabernet Sauvignon, Corvina, Marzemino, Merlot, or Pinot Nero: 50–84% of first-named variety; 16–50% of other variety (“Cabernet” can mean any proportions of Cabernet Franc, Cabernet Sauvignon, and/or Carmenère)
Spumante wines may undergo second fermentation either in bottles (Metodo Classico) or in autoclaves (Charmat)
Grapes for Passito must be dried to achieve a minimum potential alcohol level of 14% and cannot normally be pressed before November 15
Minimum alcohol level: 10% for frizzante wines (10.5% potential); 10.5% for still white varietals and Marzemino; 11.0% for Bianco, Pinot Nero, and Charmat Spumante; 11.5% for Rosso, Cabernet, Cabernet Sauvignon, Corvina, and Merlot; 12.0% for Metodo Classico Spumante and Riserva; 12.0% for Passito (14.0% potential)
Residual sugar: Metodo Classico Spumante can range from brut nature (zero dosage) to extra dry; tank-method (Charmat) Spumante can range from brut nature (zero dosage) to demisec
Aging: For Passito, minimum approx. 10 months (ERD = September 1, V+1)
Last Disciplinare Modification:
Note: Prior to 2017, Bianco was a Riesling-based wine.