Riviera del Garda Classico DOC

Note:Vigneti Valtènesi Riviera del Garda Bresciano DOC, Valtènesi DOC, and the Classico subzone of Garda DOC were combined as Riviera del Garda Classico DOC in 2017. Technically, Riviera del Garda Bresciano DOC was renamed, and it absorbed the other two. Valtènesi DOC became a subzone of the new denomination. Garda DOC still exists, but without the Classico subzone and its Groppello-based wines.

See Lombardia map, refs #11 & 27
Region:
History: Established as Riviera del Garda Bresciano DOC in 1977; absorbed Valtènesi DOC the Classico subzone of Garda DOC and was renamed in 2016
Vineyard Area: 194 ha / 479 acres (Riviera del Garda Bresciano and Valtènesi combined, 2014)
Production: 7,525 hl / 83,500 cases (Riviera del Garda Bresciano and Valtènesi combined, 2014)
Principal White Grape Varieties: Riesling, Welschriesling (Riesling Italico)
Principal Red Grape Varieties: Groppello
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 50% Riesling and/or Welschriesling (aka Riesling Italico) + OAWG (maximum 5% aromatic grape varieties)
ROSATO WINES
  • Chiaretto (Ro): Minimum 30% Groppello (di Mocasina, di San Stefano, and/or Gentile); maximum 25% Barbera; maximum 25% Marzemino; maximum 25% Sangiovese; maximum 25% OANRG (of which, maximum 10% Cabernet Franc, Cabernet Sauvignon, Carmenère, and/or Merlot)
RED WINES
  • Rosso (Rd): Minimum 30% Groppello; maximum 25% Barbera; maximum 25% Marzemino; maximum 25% Sangiovese; maximum 25% OANRG (of which, maximum 10% Cabernet Franc, Cabernet Sauvignon, Carmenère, and/or Merlot)
  • Groppello (Rd): Minimum 85% Groppello + OAG
  • Novello (Rosso)
  • Superiore (Rosso)
  • Riserva (Valtènesi Rosso only)
SPARKLING WINES
  • Spumante Rosè (RoSp): Minimum 30% Groppello; maximum 25% Barbera; maximum 25% Marzemino; maximum 25% Sangiovese; maximum 25% OANRG (of which, maximum 10% Cabernet Franc, Cabernet Sauvignon, Carmenère, and/or Merlot)

Subzones:

  • Valtènesi (Chiaretto, Rosso, and Rosso Riserva only)
  • Within Valtènesi, the following communes and villages: Manerba, Mocasina, Moniga, Padenghe, Picedo, Polpenazze, Portese, Puegnago, Raffa, S. Felice

Significant Production Rules:
  • Spumante may be made by either the Metodo Classico (wines undergo second fermentation in bottles) or the Charmat method (fermented in pressurized tanks)
  • Minimum alcohol level: 11.0% for Bianco and Spumante Rosè; 11.5% for Chiaretto, Rosso, and Groppello; 12.0% for Superiore, Valtènesi Chiaretto, and Valtènesi Rosso
  • Residual sugar: Spumante can range from zero dosage to demisec
  • Aging: For Valtènesi Chiaretto, minimum approx. 3–4 months (ERD = February 14, V+1); for Valtènesi Rosso, minimum approx. 10 months (ERD = September 1, V+1); for Valtènesi Rosso Riserva, minimum 2 years (ERD = November 1, V+2)

Last Disciplinare Modification: 06/19/2017

Photo courtesy, Valtènesi Consorzio