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IGP Basilicata

Last Updated: 9 months ago

Region: Basilicata
History: Established in 1995
Vineyard Area: 432 ha / 1,067 acres (2014)
Production: 17,060 hl / 189,600 cases (2014)
Principal White Grape Varieties: Ansonica, Asprinio, Bombino Bianco, Chardonnay, Cortese, Falanghina, Fiano, Garganega, Gewürztraminer, Greco, Malvasia, Manzoni Bianco, Moscato, Müller-Thurgau, Pinot Bianco, Pinot Grigio, Sauvignon Blanc, Trebbiano, Verdeca
Principal Red Grape Varieties: Aglianico, Aleatico, Barbera, Bombino Nero, Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Freisa, Greco Nero, Malvasia Nera, Merlot, Montepulciano, Nebbiolo, Negroamaro, Nero d’Avola (Calabrese), Pinot Nero, Primitivo, Refosco, Sangiovese, Syrah, Teroldego
Styles and Wine Composition:

WHITE WINES

Bianco (Wh, WhFr): Any proportions of white grape varieties approved for the region of Basilicata
Varietals (Wh, WhFr): Minimum 85% of any one of the allowed white grape varieties + OANWG

ROSATO WINES

Rosato (Ro, RoFr): Any proportions of red grape varieties approved for the region of Basilicata
Varietals (Ro, RoFr): Minimum 85% of any one of the allowed red grape varieties except Aglianico or Montepulciano + OANRG

RED WINES

Rosso (Rd, RdFr): Any proportions of red grape varieties approved for the region of Basilicata
Varietals (Rd, RdFr): Minimum 85% of any one of the allowed red grape varieties except Aglianico or Montepulciano + OANRG
Novello (Rosso, red varietals)

DESSERT AND SPECIALTY WINES

Bianco Passito (Wh): Any proportions of grape varieties approved for the region of Basilicata
Rosso Passito (RdSw): Any proportions of grape varieties approved for the region of Basilicata

Significant Production Rules:

Zone of production: Entire region of Basilicata
Grapes for Passito may be dried slightly on or off the vine
Minimum alcohol level: 10.5% for Bianco and all frizzante wines; 11.0% for Rosato, Rosso, and Novello; 12.0% for Bianco Passito (13.0% potential); 13.0% for Rosso Passito (14.5% potential)
Aging: No minimums specified

Last Disciplinare Modification: 11/30/2011

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