Salice Salentino DOC

WHITE WINES

• Bianco (Wh): Minimum 70% Chardonnay + OAWG
• Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
• Fiano (Wh): Minimum 85% Fiano + OAWG
• Pinot Bianco (Wh): Minimum 85% Pinot Bianco + OAWG

ROSATO WINES

• Rosato (Ro): Minimum 75% Negroamaro + OARG
• Negroamaro (Rd): Minimum 85% Negroamaro + OARG

RED WINES

• Rosso (Rd): Minimum 75% Negroamaro + OARG
• Aleatico (Rd): Minimum 85% Aleatico; maximum 15% Malvasia Nera, Negroamaro, and/or Primitivo
• Negroamaro or Negro Amaro (Rd): Minimum 90% Negroamaro + OARG
• Riserva (Rosso, red varietals)

SPARKLING WINES

• Spumante (WhSp, RoSp): Can be made by a second fermentation of Bianco, any of the white varietals, Rosato, or Negroamaro Rosato

DESSERT AND SPECIALTY WINES

• Dolce (RdSw): Minimum 85% Aleatico; maximum 15% Malvasia Nera, Negroamaro, and/or Primitivo
• Liquoroso Dolce (RdFoSw): Minimum 85% Aleatico; maximum 15% Malvasia Nera, Negroamaro, and/or Primitivo
• Riserva (Liquoroso Dolce)

• Grapes for any of the wines may undergo partial drying (appassimento) before pressing
• Spumante wines may undergo second fermentation either in bottles or in autoclaves
• Minimum alcohol level: 11.0% for Bianco and white varietals; 11.5% for Rosato and Negroamaro Rosato; 12.0% for Rosso and Negroamaro; 12.5% for Rosso Riserva and Negroamaro Riserva; 13.0% for Dolce (15.0% potential); 16.0% for Liquoroso Dolce (18.5% potential)
• Residual sugar: Maximum 10 g/l (1.0%) for all wines except Spumante, Dolce, and Liquoroso Dolce; Spumante can range from extra brut to extra dry
• Aging: For Aleatico, minimum approx. 4–5 months (ERD = March 1, V+1); for Aleatico Riserva, minimum 24 months (ERD = November 1, V+2); for Rosso Riserva and Negroamaro Riserva, minimum 24 months, including 6 months in barrel (ERD = November 1, V+2); for Liquoroso Dolce Riserva, minimum 24 months after fortification (ERD approx. November 1, V+2)