Minimum potential alcohol level at harvest: 11.0%
After harvest, grapes must be air-dried to achieve a minimum potential alcohol level of 14% and cannot usually be vinified until December 1 (though most producers wait until January or February)
Minimum alcohol level: 14.0%
Residual sugar: Maximum 12 g/l (1.2%) for a 14.0% alcohol wine, with a sliding scale up to about 16 g/l (1.6%) for higher alcohol levels
Aging: For Rosso, minimum 2 years (ERD = January 1, V+3); for Riserva, minimum 4 years (ERD = November 1, V+4)
