Pomino DOC

WHITE WINES

• Bianco (Wh): Minimum 70% Chardonnay, Pinot Bianco, and/or Pinot Grigio + OAWG
• Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
• Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
• Riserva (Bianco)

RED WINES

• Rosso (Rd): Minimum 50% Sangiovese; maximum 50% Merlot and/or Pinot Nero; maximum 25% OARG
• Merlot (Rd): Minimum 85% Merlot + OARG
• Pinot Nero (Rd): Minimum 85% Pinot Nero + OARG
• Riserva (Rosso)

SPARKLING WINES

• Spumante (WhSp, WhSpSw): Minimum 70% Chardonnay, Pinot Bianco, and/or Pinot Nero + OAWG
• Spumante Rosato (RoSp, RoSpSw): Minimum 70% Chardonnay, Pinot Bianco, and/or Pinot Nero + OAWG
• Riserva (Spumante, Spumante Rosato)

DESSERT AND SPECIALTY WINES

• Bianco Vendemmia Tardiva (WhSw): Minimum 70% Chardonnay, Pinot Bianco, and/or Pinot Grigio + OAWG
• Rosso Vendemmia Tardiva (RdSw): Minimum 50% Sangiovese; maximum 50% Merlot and/or Pinot Nero; maximum 25% OARG
• Vin Santo (Wh, WhSw): Minimum 70% Chardonnay, Pinot Bianco, Pinot Grigio, and/or Trebbiano + OAWG
• Vin Santo Occhio di Pernice (Ro, RoSw): Minimum 50% Sangiovese; maximum 50% Merlot and/or Pinot Nero; maximum 25% OARG

• Maximum vineyard elevation: 600 m (1,970 ft) for red grapes; 800 m (2,625 ft) for white grapes
• Spumante wines must undergo second fermentation in bottles (Metodo Classico)
• Minimum alcohol level: 11.0% for Bianco and white varietals; 11.5% for Spumante and Spumante Rosato; 12.0% (potential) for Vendemmia Tardiva; 12.0% for Bianco Riserva, Rosso, red varietals, and Spumante Riserva; 12.5% for Rosso Riserva; 14.5% for Vin Santo and Vin Santo Occhio di Pernice (15.5% potential)
• Residual sugar: Minimum 25 g/l (2.5%) for Vendemmia Tardiva; non-riserva Spumante wines can be at any sweetness level, from brut nature (zero dosage) to dolce; Spumante Riserva may range only from brut nature to brut
• Aging: For Vendemmia Tardiva, minimum approx. 6–7 months (ERD = June 1, V+1); for Bianco Riserva, minimum 1 year, including 8 months in barrel (ERD = November 1, V+1); for Rosso, minimum 1 year, including 6 months in barrel (ERD = November 1, V+1); for Spumante, minimum 15 months on the lees (ERD = April 1, V+2); for Rosso Riserva, minimum 2 years, including 12 months in barrel and 3 months in bottle (ERD = November 1, V+2); for Vin Santo and Vin Santo Occhio di Pernice, minimum approx. 3 years in barrel (ERD = November 1, V+3); for Spumante Riserva, minimum 36 months on the lees (ERD = January 1, V+4)