WHITE WINES

• Bianco (Wh): Minimum 60% Trebbiano, Vermentino, and/or Viognier + OAWG
• Ansonica (Wh): Minimum 85% Ansonica + OAWG
• Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
• Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
• Trebbiano (Wh): Minimum 85% Trebbiano Toscano + OAWG
• Vermentino (Wh): Minimum 85% Vermentino + OAWG
• Viognier (Wh): Minimum 85% Viognier + OAWG
• Dual varietals (Wh): Ansonica, Chardonnay, Sauvignon Blanc, Trebbiano, Vermentino, or Viognier: Maximum 85% of first-named variety; minimum 15% of second variety
• Superiore (Vermentino): Minimum 95% Vermentino + OAWG
• Riserva (Bianco)

ROSATO WINES

• Rosato or Rosé (Ro): Minimum 60% Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Merlot, Sangiovese, and/or Syrah + OARG
• Varietals (Ro): Minimum 85% Alicante (aka Grenache), Ciliegiolo, Merlot, Sangiovese, or Syrah + OARG

RED WINES

• Rosso (Rd): Minimum 60% Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Merlot, Sangiovese, and/or Syrah + OARG
• Alicante (Rd): Minimum 85% Alicante (aka Grenache) + OARG
• Cabernet (Rd): Minimum 85% Cabernet Franc, Cabernet Sauvignon, and/or Carmenére + OARG
• Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OARG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
• Canaiolo (Rd): Minimum 85% Canaiolo Nero + OARG
• Ciliegiolo (Rd): Minimum 85% Ciliegiolo + OARG
• Grenache (Rd): Minimum 85% Alicante (aka Grenache) + OARG
• Merlot (Rd): Minimum 85% Merlot + OARG
• Petit Verdot (Rd): Minimum 85% Petit Verdot + OARG
• Pugnitello (Rd): Minimum 85% Pugnitello + OARG
• Sangiovese (Rd): Minimum 85% Sangiovese + OARG
• Syrah (Rd): Minimum 85% Syrah + OARG
• Dual varietals (Rd): Alicante, Cabernet, Cabernet Franc, Cabernet Sauvignon, Canaiolo Nero, Ciliegiolo, Grenache, Merlot, Petit Verdot, Pugnitello, Sangiovese, or Syrah: Maximum 85% of first-named variety; minimum 15% of second variety
• Novello (Rosso)
• Riserva (Rosso)

SPARKLING WINES

• Spumante (WhSp): Can be made by a second fermentation of Bianco or varietal Ansonica or Vermentino
• Rosato or Rosé Spumante (RoSp): Can be made by a second fermentation of Rosato

DESSERT AND SPECIALTY WINES

• Vendemmia Tardiva (Wh, WhSw): Same as Bianco or one of the white varietals
• Passito Bianco (Wh, WhSw): Same as Bianco, Ansonica, Chardonnay, Sauvignon, or Vermentino
• Passito Rosso (Rd, RdSw): Same as Rosso, Cabernet, Cabernet Sauvignon, Ciliegiolo, Merlot, or Sangiovese
• Vin Santo (Wh, WhSw): Minimum 40% Malvasia and/or Trebbiano + OAWG

• 23 communes and 168 frazioni are allowed to put their name on the label

• Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 15.5%
• Grapes for Vin Santo must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%)
• 40% of grapes for Novello must undergo carbonic maceration and the wine must be bottled by December 31
• Spumante may be made by Metodo Classico (wines undergo second fermentation in bottles) or the Charmat (aka Martinotti) method (fermented in pressurized tanks)
• For Rosso and Sangiovese, enrichment by the Governo method (refermentation of wine with dried grapes) is allowed
• Minimum alcohol level: 10.5% for Bianco, Rosato and rosato varietals, and nonvarietal spumanti; 11.0% for white varietals, Rosso, Novello, and varietal spumanti; 11.5% for red varietals; 15.0% potential for Vendemmia Tardiva; 12.0% for Riservas; 12.0% for Passito (15.5% potential); 12.0% for Vin Santo (16.0% potential); 12.5% for Superiore
• Residual sugar: Maximum 8 g/l (0.8%) for Novello; sparkling wines can range from natural (zero dosage) to extra dry
• Aging: For Rosso and red varietals, minimum approx. 6 months (ERD = March 1, V+1); for Vendemmia Tardiva, minimum approx. 7–8 months, including 3 months in barrel and/or bottle (ERD = June 30, V+1); for Passito, minimum approx. 9 months, including 6 months in barrel and/or bottle (ERD = September 30, V+1); for Bianco Riserva, minimum 1 year (ERD = November 1, V+1); for Superiore, minimum approx. 15 months (ERD = January 1, V+2); for Rosso Riserva, minimum 2 years, including 6 months in barrel (ERD = November 1, V+2); for Vin Santo, minimum approx. 26 months in barrel (ERD = March 1, V+3)