Region: Abruzzo
History: Established as a DOC in 2010
Vineyard Area: 134 ha / 330 acres (2014)
Production: 4,620 hl / 51,300 cases (2014)
Principal White Grape Varieties: Chardonnay, Cococciola, Gewürztraminer, Malvasia, Montonico Bianco, Moscato, Passerina, Pecorino, Riesling, Sauvignon Blanc, Trebbiano
Principal Red Grape Varieties: Montepulciano, Pinot Nero
Styles and Wine Composition: 

WHITE WINES

• Bianco (Wh): Minimum 50% Trebbiano (Abruzzese, Toscano) + OANWG

• Cococciola (Wh): Minimum 85% Cococciola + OAWG

• Malvasia (Wh): Minimum 85% Malvasia + OAWG

• Montonico (Wh): Minimum 85% Montonico Bianco + OAWG

• Passerina (Wh): Minimum 85% Passerina + OAWG

• Pecorino (Wh): Minimum 85% Pecorino + OAWG

• Superiore (varietals)

RED WINES

• Rosso (Rd): Minimum 80% Montepulciano + OANRG

SPARKLING WINES

• Spumante (WhSp): Minimum 60% Chardonnay, Cococciola, Montonico Bianco, Passerina, Pecorino, and/or Pinot Nero + OAG

• Spumante Rosé (RoSp): Minimum 60% Montepulciano and/or Pinot Nero + OAG

• Metodo Classico (WhSp): Minimum 60% Chardonnay, Cococciola, Montonico Bianco, Passerina, Pecorino, and/or Pinot Nero + OAG

• Metodo Classico Rosé (RoSp): Minimum 60% Montepulciano and/or Pinot Nero + OAG

• Millesimato (vintage-dated Metodo Classico)

DESSERT AND SPECIALTY WINES

• Passito Bianco (WhSw): Minimum 60% Gewürztraminer, Malvasia, Moscato, Passerina, Pecorino, Riesling, and/or Sauvignon Blanc + OAG

• Passito Rosso (RdSw): Minimum 60% Montepulciano + OAG

Significant Production Rules: 

• Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0% or sugar level of 272 g/l (27.2%)

• Metodo Classico wines must undergo second fermentation in bottles; other Spumante wines are fermented in pressurized tanks (Charmat method)

• Minimum alcohol level: 11.0% for Bianco, Cococciola, Montonico, Spumante, and Spumante Rosé; 11.5% for Cococciola Superiore, Montonico Superiore, Malvasia, Passerina, and Pecorino; 12.0% for Malvasia Superiore, Passerina Superiore, Pecorino Superiore, Rosso, Metodo Classico, and Metodo Classico Rosé; 12.0% for Passito (16.0% potential)

• Residual sugar: Spumante can range from natural (zero dosage) to brut

• Aging: For Bianco, white varietals, Rosso, Spumante, Spumante Rosé Charmat method, and Passito, minimum approx. 3–4 months (ERD = January 1, V+1); for Superiore, minimum approx. 5–6 months (ERD = March 1, V+1); for nonvintage Spumante Metodo Classico, minimum 36 months in bottle, including 18 months on the lees (ERD = November 1, V+3); for Millesimato, minimum 48 months in bottle, including 24 months on the lees (ERD = November 1, V+4)

Last Disciplinare Modification: 12/22/2014