Note: In this case, Classico refers to a style rather than a subzone.
Significant Production Rules
After harvest, grapes must be air-dried to achieve a minimum potential alcohol level of 14.0%
Minimum alcohol level: 11.0% (14.0% potential) for Spumante; 11.3% (14.0% potential) for Classico (the disciplinare says 11.3%, but that could be a typo for 11.0% or 11.5%)
Aging: For Classico, minimum approx. 10 months (ERD = September 1, V+1)
