Romagna DOC

WHITE WINES

Without a subzone designation

• Bianco (Wh, WhFr): Minimum 70% Trebbiano Romagnolo; maximum 30% Albana, Bombino Bianco, Chardonnay, Garganega, Grechetto Gentile, Pinot Bianco, Pinot Grigio, Riesling, Sangiovese (vinified as a white wine), and/or Welschriesling; maximum 10% Manzoni Bianco; maximum 5% Famoso
• Pagadebit (Wh, WhFr, WhSw, WhFrSw): Minimum 85% Bombino Bianco + OAWG
• Trebbiano (Wh, WhFr): Minimum 85% Trebbiano Romagnolo + OAWG

With a subzone designation

• Bianco from subzones Brisighella and Longiano only (Wh): Minimum 60% Trebbiano; maximum 40% Albana and/or Chardonnay
• Bianco from subzone Castrocaro only (Wh): Minimum 60% Albana; maximum 40% Trebbiano; maximum 5% OAWG
• Bianco from subzone Modigliana only (Wh): Minimum 60% Trebbiano; maximum 40% Chardonnay and/or Sauvignon Blanc
• Bianco from subzone Oriolo only (Wh): Minimum 70% Trebbiano; maximum 30% Albana; maximum 5% OAWG
• Famoso from subzone Mercato Saraceno only (Wh): Minimum 95% Famoso + OAWG
• Pagadebit from subzone Bertinoro only (Wh, WhFr, WhSw, WhFrSw): Minimum 85% Bombino Bianco + OAWG

ROSATO WINES

• Rosato, Rosé, or Rosa (Ro, RoFr): Minimum 70% Sangiovese; maximum 30% Albana, Bombino Bianco, Chardonnay, Garganega, Grechetto Gentile, Merlot, Pinot Bianco, Pinot Grigio, Riesling, Uva Longanesi, and/or Welschriesling; maximum 10% Manzoni Bianco; maximum 5% Famoso

RED WINES

Without a subzone designation

• Rosso (Rd): Minimum 70% Sangiovese + OANRG
• Cagnina (RdSw): Minimum 85% Terrano (locally Cagnina) + OARG
• Sangiovese (Rd): Minimum 85% Sangiovese + OARG
• Novello (Sangiovese)
• Superiore (Sangiovese)
• Riserva (Sangiovese, Superiore)

With a subzone designation

• Centesimino from subzone Oriolo only (Rd): Minimum 95% Centesimino + OARG
• Sangiovese (Rd): Minimum 95% Sangiovese + OARG
• Riserva (Centesimino, Sangiovese)

SPARKLING WINES

• Bianco Spumante (WhSp): Minimum 70% Trebbiano Romagnolo; maximum 30% Albana, Bombino Bianco, Chardonnay, Garganega, Grechetto Gentile, Pinot Bianco, Pinot Grigio, Riesling, Sangiovese (vinified as a white wine), and/or Welschriesling; maximum 10% Manzoni Bianco; maximum 5% Famoso
• Albana Spumante (WhSpSw): Minimum 95% Albana + OAWG
• Trebbiano Spumante (WhSp): Minimum 85% Trebbiano Romagnolo + OAWG
• Rosato Spumante (RoSp): Minimum 70% Sangiovese; maximum 30% Albana, Bombino Bianco, Chardonnay, Garganega, Grechetto Gentile, Merlot, Pinot Bianco, Pinot Grigio, Riesling, Uva Longanesi, and/or Welschriesling; maximum 10% Manzoni Bianco; maximum 5% Famoso
• Centesimino Rosato or Rosé Spumante from subzone Oriolo only (RoSp): Minimum 95% Centesimino + OARG

DESSERT AND SPECIALTY WINES

• Passito (Rd, RdSw): Minimum 85% Sangiovese + OARG
• Centesimino Passito from subzone Oriolo only (RdSw): Minimum 95% Centesimino + OARG

• Bertinoro (Pagadebit, Sangiovese, and Sangiovese Riserva only)
• Brisighella (Bianco, Sangiovese, and Sangiovese Riserva only)
• Castrocaro (Bianco, Sangiovese, and Sangiovese Riserva only)
• Cesena (Sangiovese and Sangiovese Riserva only)
• Coriano (Sangiovese and Sangiovese Riserva only)
• Imola (Sangiovese and Sangiovese Riserva only)
• Longiano (Bianco, Sangiovese, and Sangiovese Riserva only)
• Marzeno (Sangiovese and Sangiovese Riserva only)
• Meldola (Sangiovese and Sangiovese Riserva only)
• Mercato Saraceno (Famoso, Sangiovese, and Sangiovese Riserva only)
• Modigliana (Bianco, Sangiovese, and Sangiovese Riserva only)
• Oriolo (Bianco, Centesimino, Centesimino Riserva, Sangiovese, Sangiovese Riserva, Centesimino Spumante Rosato, and Centesimino Passito only)
• Predappio (Sangiovese and Sangiovese Riserva only)
• San Clemente (Sangiovese and Sangiovese Riserva only)
• Serra (Sangiovese and Sangiovese Riserva only)
• Verucchio (Sangiovese and Sangiovese Riserva only)

Note: The varietal wines Pagadebit, Trebbiano, Cagnina, and Sangiovese can be produced only within different defined parts of the overall denomination, not everywhere

• Grapes for Sangiovese may undergo partial drying (appassimento)
• Grapes for Passito may be dried either on or off the vine
• At least 50% of grapes for Novello must undergo carbonic maceration
• Spumante wines may undergo second fermentation either in bottles or in autoclaves
• Albana Spumante wines have to be carried out using partially dried grape must
• Enrichment up to 1% is permitted for non-subzone Sangiovese, Sangiovese Superiore, and Sangiovese Novello and for Bianco, Sangiovese, and Sangiovese Riserva from subzones Longiano and Modigliana
• Minimum alcohol level:5% for Cagnina (11.5% potential); 10.5% for frizzante and sparkling versions of Bianco, Trebbiano, and Rosato; 11.0% for Bianco from subzones Brisighella, Longiano, and Modigliana, for Centesimino Spumante from subzone Oriolo, and for Famoso Spumante from subzone Mercato Saraceno; 11.5% for still versions of non-subzone Bianco, Trebbiano, and Rosato as well as for non-subzone Pagadebit, Bianco from subzones Castrocaro and Oriolo, Famoso from subzone Mercato Saraceno, Novello, and Centesimino Passito from subzone Oriolo; 12.0% for Pagadebit from subzone Bertinoro, Rosso, Centesimino from subzone Oriolo, and non-subzone Sangiovese and Passito; 12.5% for Sangiovese from a subzone and for Superiore (non-Riserva); 13.0% for all Riservas (including Superiore Riserva); 16.0% for Albana Spumante
• Residual sugar: Maximum 4 g/l (0.4%) for Bianco from subzones Brisighella, Castrocaro, and Oriolo, for Centesimino from subzone Oriolo, or for any Sangiovese with a subzone designation; maximum 10 g/l (1.0%) for Bianco without a subzone designation or from subzones Longiano or Modigliana, Pagadebit (unless frizzante and/or labeled amabile), Trebbiano, Rosato, Rosso, non-subzone Sangiovese, Novello, Superiore, and Riserva; 6–20 g/l (0.6–2.0%) for Passito; minimum 50 g/l (5.0%) for Centesimino Passito from subzone Oriolo; minimum 60 g/l (6.0%) for Albana Spumante; Bianco Spumante and Rosato Spumante as well as Famoso Spumante from subzone Mercato Saraceno may range from brut nature (zero dosage) to secco (dry); Trebbiano Spumante may be brut or extra dry; Centesimino Spumante from subzone Oriolo may range from brut to demisec
• Aging: For Cagnina, minimum approx. 1 month (ERD = October 10, V); for non-subzone Sangiovese, minimum approx. 2–3 months (ERD = December 1, V); for Famoso from subzone Mercato Saraceno, minimum approx. 4 months (ERD = February 1, V+1); for Bianco from subzones Brisighella, Longiano, and Modigliana, minimum approx. 5 months (ERD = March 1, V+1); for Superiore (non-Riserva), minimum approx. 6 months (ERD = April 1, V+1); for Sangiovese from a subzone, minimum approx. 1 year (ERD = September 1, V+1); for non-subzone riservas (including Superiore Riserva), minimum 2 years (ERD = December 1, V+2); for Riserva from a subzone, minimum approx. 3 years, including at least 2 months in bottle (ERD = September 1, V+3)