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

• 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)