Riesi DOC

WHITE WINES

• Bianco (Wh): Minimum 75% Ansonica (locally Insolia) and/or Chardonnay + OANWG
• Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
• Insolia (Wh): Minimum 85% Ansonica + OANWG

ROSATO WINES

• Rosato (Ro): 50–75% Nero d’Avola (aka Calabrese); 25–50% Cabernet Sauvignon and/or Nerello Mascalese; maximum 25% OANRG

RED WINES

• Rosso (Rd): Minimum 80% Cabernet Sauvignon and/or Nero d’Avola + OANRG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
• Merlot (Rd): Minimum 85% Merlot + OANRG
• Nero d’Avola (Rd): Minimum 85% Nero d’Avola + OANRG
• Syrah (Rd): Minimum 85% Syrah + OANRG
• Novello (Rosso)
• Superiore (Nero d’Avola)
• Superiore Riserva (Nero d’Avola)

SPARKLING WINES

• Spumante (WhSp): Minimum 75% Ansonica and/or Chardonnay + OANWG

DESSERT AND SPECIALTY WINES

• Vendemmia Tardiva (WhSw): Minimum 75% Ansonica and/or Chardonnay + OANWG

• For Vendemmia Tardiva, grapes cannot be harvested until after October 10
• 40% of grapes for Novello must undergo carbonic maceration
• Minimum alcohol level: 8.0% for Vendemmia Tardiva (18.0% potential); 10.5% for Spumante; 11.0% for Bianco, Insolia, and Rosato; 11.5% for Chardonnay, Rosso, Nero d’Avola, and Novello; 12.0% for Cabernet Sauvignon, Merlot, and Syrah; 13.0% for Superiore and Superiore Riserva
• Residual sugar: Minimum 120 g/l (12.0%) for Vendemmia Tardiva
• Aging: For Bianco, white varietals, and Rosato, minimum approx. 4 months (ERD = February 1, V+1); for Rosso and red varietals, minimum approx. 5 months (ERD = April 1, V+1); for Vendemmia Tardiva, minimum approx. 2 years (ERD = November 1, V+2); for Superiore, minimum 2 years, including 6 months in barrel (ERD = November 10, V+2); for Superiore Riserva, minimum 3 years, including 12 months in barrel and 6 months in bottle (ERD = November 10, V+3)