Region: Abruzzo
History: Established as a DOC in 1996
Vineyard Area: 39 ha / 96 acres (2014)
Production: 1,220 hl / 13,500 cases (2014)
Principal White Grape Varieties: Chardonnay, Malvasia, Passerina, Pecorino, Trebbiano
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Merlot, Montepulciano
Styles and Wine Composition: 

WHITE WINES

• Bianco (Wh): Minimum 50% Trebbiano (Abruzzese, Toscano); minimum 10% Passerina; maximum 40% OAWG

• Chardonnay (Wh): Minimum 85% Chardonnay + OAG

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

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

ROSATO WINES

• Rosato (Ro): Minimum 70% Montepulciano + OARG

RED WINES

• Rosso (Rd): Minimum 70% Montepulciano + OARG

• Cabernet (Rd): Minimum 85% Cabernet Franc and/or Cabernet Sauvignon + OARG

• Merlot (Rd): Minimum 85% Merlot + OARG

• Novello (Rosso)

• Riserva (Rosso)

SPARKLING WINES

• Spumante Metodo Classico (WhSp): Minimum 60% Trebbiano; minimum 30% Chardonnay, Pecorino, and/or Verdicchio; maximum 10% OAWG

• Millesimato (vintage-dated Metodo Classico)

DESSERT AND SPECIALTY WINES

• Passito Bianco (Wh, WhSw): Minimum 60% Malvasia, Passerina, and/or Trebbiano + OAWG

• Passito Rosso (RdSw): Minimum 70% Montepulciano + OARG

• Annoso (Passito Bianco, Passito Rosso)

Significant Production Rules: 

• Maximum vineyard elevation: 440 m (1,445 ft)

• Spumante Metodo Classico wines must undergo second fermentation in bottles

• For Passito, grapes must be air-dried to achieve a minimum sugar level of 240 g/l (24.0%) and can be pressed only between November 15, V, and March 31, V+1

• Novello must be bottled by December 31

• Minimum alcohol level: 11.5% for Bianco, Chardonnay, Passerina, Spumante Metodo Classico, and Novello; 12.0% for Pecorino, Rosato, Rosso, Cabernet, and Merlot; 13.0% for Riserva; 14.0% (potential) for Passito

• Residual sugar: Spumante Metodo Classico can range from natural (zero dosage) to dry

• Aging: For Bianco and Rosato, minimum approx. 3 months (ERD = January 1, V+1); for Rosso, minimum approx. 5 months (ERD = March 31, V+1); for Passito, approx. 9–12 months (ERD = December 1, V+1); for nonvintage Spumante Metodo Classico, minimum 18 months on the lees (ERD = July 1, V+2); for Millesimato, minimum 24 months on the lees (ERD = January 1, V+3); for Annoso, minimum 30 months (ERD = October 1, V+3)

Last Disciplinare Modification: 11/30/2011