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1
Q

What are the Rosso and Rosso Riserva aging requirements for the Carema DOC?

A

24 months (12 months in wood)||36 months (12 months in wood)

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2
Q

What are the Rosso Superiore aging requirements for the Barbera d’Alba DOC?

A

12 months (4 months in wood)

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3
Q

What are the Rosso Superiore aging requirements for the Dolcetto d’Alba DOC?

A

12 months aging

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4
Q

What is the aging requirement for Alta Langa Spumante?

A

Min 9 months on lees and total production process must not be less than 30 months

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5
Q

What is the aging requirement for Alta Langa Spumante Riserva?

A

Min 9 months on lees and total production process must not be less than 36 months

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6
Q

What are the aging requirements for the Nizza DOCG.

A

Rosso: Minimum 18 months, including at least 6 months in oak, from January 1||Rosso Riserva: Minimum 30 months, including at least 12 months in oak||*Vigna does not change requirements for rosso or rosso riserva

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7
Q

What are the aging requirements for the Barbera del Monferrato Superiore DOCG?

A

14 months from November 1 of the harvest year, including at least 6 months in oak

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8
Q

What are the aging requirements for Franciacorta?

A

Minimum 18 months on the lees after tirage (not starting before February 1 of the year following the harvest), 25 months total from the date of harvest|*|-Franciacorta Satèn & Rosé: Minimum 24 months|-Franciacorta Millesimato: Minimum 30 months|-Franciacorta Riserva: Minimum 60 months

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9
Q

What are the aging requirements for Franciacorta Satèn?

A

Minimum 24 months on the lees after tirage (not starting before February 1 of the year following the harvest), 31 months total from the date of harvest. Both styles may also be Millesimato or Riserva.|*|-Franciacorta Satèn & Rosé: Minimum 24 months|-Franciacorta Millesimato: Minimum 30 months|-Franciacorta Riserva: Minimum 60 months

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10
Q

What are the aging requirements for Franciacorta Rosé?

A

Minimum 24 months on the lees after tirage (not starting before February 1 of the year following the harvest), 31 months total from the date of harvest. Both styles may also be Millesimato or Riserva.|*|-Franciacorta Satèn & Rosé: Minimum 24 months|-Franciacorta Millesimato: Minimum 30 months|-Franciacorta Riserva: Minimum 60 months

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11
Q

What are the aging requirements for Franciacorta Millesimato?

A

Minimum 30 months on the lees after tirage (not starting before February 1 of the year following the harvest), 37 months total from the date of harvest|*|-Franciacorta Satèn & Rosé: Minimum 24 months|-Franciacorta Millesimato: Minimum 30 months|-Franciacorta Riserva: Minimum 60 months

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12
Q

What are the aging requirements for Franciacorta Riserva?

A

Minimum 60 months on the lees after tirage (not starting before February 1 of the year following the harvest), 67 months total from the date of harvest|*|-Franciacorta Satèn & Rosé: Minimum 24 months|-Franciacorta Millesimato: Minimum 30 months|-Franciacorta Riserva: Minimum 60 months

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13
Q

What are the aging requirement for Sforzato di Valtellina DOCG?

A

20 months from April 1 of the year following the harvest, including at least 12 months in wood.

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14
Q

What is the aging requirement for the Malanotte del Piave DOCG?

A

Min. 3 years from November 1 of the harvest year, including at least 12 months in barrel and 4 months in bottle

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15
Q

What are the aging requirements for the Montello DOCG?

A

Montello Rosso: Min. 18 months from November 1 of the harvest year, including at least 9 months in oak and 6 months in bottle||Montello Rosso Superiore: Min. 24 months from November 1 of the harvest year, including at least 12 months in oak and at least 6 months in bottle

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16
Q

What is the aging requirement for Amarone della Valpolicella DOCG?

A

Minimum 2 years from January 1 of the year following the harvest

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17
Q

What is the aging requirement for “Riserva” Amarone della Valpolicella DOCG?

A

Minimum 4 years from November 1 of the harvest year

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18
Q

What are the élevage requirements for the Goulaine subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least April 1 of the 2nd year

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19
Q

What are the élevage requirements for the Le Pallet subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least April 1 of the 2nd year

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20
Q

What are the élevage requirements for the Gorges subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least October 1 of the 2nd year

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21
Q

What are the élevage requirements for the Clisson subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least October 1 of the 2nd year

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22
Q

What are the élevage requirements for the Mouzillon-Tillières subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least October 1 of the 2nd year

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23
Q

What are the élevage requirements for the Monnières-Saint-Fiacre subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least October 1 of the 2nd year

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24
Q

What are the élevage requirements for the Château-Thébaud subzone of the Muscadet Sèvre-et-Maine AOP?

A

On their fine lees until at least October 1 of the 2nd year

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25
What is the minimum residual sugar for Sauturnes?
45 g/l
26
What is the minimum residual sugar for Monbazillac blanc?
45 g/l
27
What is the minimum residual sugar for Monbazillac SGN?
85 g/l
28
What is the minimum residual sugar for Haut-Montravel?
85 g/l
29
What is the minimum residual sugar for Pacherenc du Vic-Bilh AOP?
45 g/l
30
What is the minimum residual sugar range for Rosette?
25-51 g/l
31
What is the minimum residual sugar for Saussignac?
68 g/l
32
What is the minimum residual sugar range for Côtes de Montravel?
25-54 g/l
33
What is the minimum residual sugar for Anjou-Coteaux de la Loire?
34 g/l
34
What is the minimum residual sugar for Bonnezeaux?
51 g/l
35
What is the minimum residual sugar for Coteaux de l'Aubance?
34 g/l
36
What is the minimum residual sugar for Coteaux de Saumur?
34 g/l
37
What is the minimum residual sugar for Coteaux du Layon Chaume Premier Cru?
80 g/l||-(68 g/l prior to 2011)
38
What is the minimum residual sugar for Coteaux du Layon?
34 g/l
39
What is the minimum residual sugar for Quarts de Chaume?
85 g/l ||-(34 g/l prior to 2011)
40
What is the minimum residual sugar for Muscat de Beaumes-de-Venise?
100 g/l||-(110 g/l prior to 2011)
41
What is the minimum residual sugar for Rasteau VDN?
45 g/l
42
What is the minimum residual sugar for Banyuls/Banyuls Grand Cru?
45 g/l
43
What is the minimum residual sugar for Maury VDN?
45 g/l
44
What is the minimum residual sugar for Muscat de Rivesaltes?
100 g/l
45
What is the minimum residual sugar for Rivesaltes?
45 g/l
46
What is the minimum residual sugar for Muscat de Frontignan VDN?
110 g/l
47
What is the minimum residual sugar for Muscat de Frontignan VDL?
185 g/l
48
What is the minimum residual sugar for Muscat de Lunel?
110 g/l
49
What is the minimum residual sugar for Muscat de Mireval?
110 g/l
50
What is the minimum residual sugar for Muscat de Saint-Jean-de-Minervois?
125 g/l
51
What is the minimum residual sugar for Bugey "Cerdon"?
min. 40 g/l
52
What is the minimum must weight range for Vin de Paille (Jura)?
320-420 g/l
53
What is the minimum must weight for Vin de Paille (Hermitage)?
170 g/l ||-(Vin de Paille grapes must be subject to drying for a minimum 45 days, after which they must have a minimum must weight of 350 g/l.)
54
What is the minimum residual sugar for Muscat du Cap Corse?
90 g/l
55
What is the minimum residual sugar for Cérons?
45 g/l
56
What is the minimum residual sugar for Graves Supérieures?
34 g/l
57
What is the minimum residual sugar for Cadillac?
51 g/l
58
What is the minimum residual sugar for Côtes de Bordeaux-Saint-Macaire Liquoreux?
45 g/l||-Sec: max. 4 g/l|-Moelleux: 34-45 g/l|-Liquoreux: min. 45 g/l (51 g/l prior to 2011)
59
What is the minimum residual sugar range for Côtes de Bordeaux-Saint-Macaire Moelleux?
34-45 g/l||-Sec: max. 4 g/l|-Moelleux: 34-45 g/l|-Liquoreux: min. 45 g/l (51 g/l prior to 2011)
60
What is the minimum residual sugar for Loupiac?
45 g/l
61
What is the minimum must weight for VT Riesling and Muscat in Alsace?
244 g/l
62
What is the minimum must weight for SGN Riesling and Muscat in Alsace?
276 g/l
63
What is the minimum must weight for VT Pinot Gris and Gewurztraminer in Alsace?
270 g/l
64
What is the minimum must weight for SGN Pinot Gris and Gewurztraminer in Alsace?
306 g/l
65
What is the minimum residual sugar for Eszencia?
450 g/l
66
What is the minimum residual sugar for Aszú?
120 g/l
67
What is the minimum residual sugar for Szamorodni "édes"?
45 g/l
68
What is the minimum residual sugar for Fordítás "édes"?
45 g/l
69
What is the minimum residual sugar for Máslás "édes"?
45 g/l
70
What is the minimum residual sugar range for "Dry" Vino Generoso de Licor?
5-45 g/l||*Vino Generoso de Licor: Vino Generoso blended with Vino Dulce Natural or concentrated must
71
What is the minimum residual sugar range for "Medium" Vino Generoso de Licor?
5-115 g/l ||*usually produced from Amontillado
72
What is the minimum residual sugar range for "Pale Cream" Vino Generoso de Licor?
45-115 g/l ||*usually produced from Fino
73
What is the minimum residual sugar range for "Cream" Vino Generoso de Licor?
115-140 g/l ||*usually produced from Oloroso
74
What is the minimum residual sugar for "Dulce" Vino Dulce Natural from Jerez-Xérès-Sherry?
160 g/l||*naturally sweet wine fortified after partial fermentation of "sunned" (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel
75
What is the minimum residual sugar for "Moscatel" Vino Dulce Natural from Jerez-Xérès-Sherry?
160 g/l||*naturally sweet wine fortified after partial fermentation of "sunned" (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel
76
What is the minimum residual sugar for "Pedro Ximénez" Vino Dulce Natural from Jerez-Xérès-Sherry?
212 g/l ||*naturally sweet wine fortified after partial fermentation of "sunned" (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel
77
What is the minimum residual sugar for "Pedro Ximénez" Vino Dulce Natural from Montilla-Moriles?
272 g/l
78
What is the minimum residual sugar for "Moscatel" Vino Dulce Natural from Montilla-Moriles?
160 g/l
79
What is the minimum residual sugar for all Port?
17.5 g/l||-Extra-Seco: 17.5 g/l - 40 g/l|-Seco: 40 - 65 g/l|-Meio Seco: 65 - 85 g/l|-Doce: 85 - 130 g/l|-Muito Doce (Very Sweet): more than 130 g/l
80
What is the minimum residual sugar range for Extra-Seco Port?
17.5 g/l - 40 g/l
81
What is the minimum residual sugar range for Seco Port?
40 - 65 g/l
82
What is the minimum residual sugar range for Meio Seco Port?
65 - 85 g/l
83
What is the minimum residual sugar range for Doce Port?
85 - 130 g/l
84
What is the minimum residual sugar for Muito Doce Port?
130 g/l
85
What is the minimum residual sugar for wines under or equal to 20 years old in Setúbal
280 g/l||Licoroso Branco|Licoroso Tinto|Licoroso Varietal Moscatel Roxo/Roxo (min. 85% Moscatel Galego Roxo)|Licoroso Varietal Moscatel de Setúbal (min. 85% Moscatel Graúdo/Muscat of Alexandria)
86
What is the minimum residual sugar for wines over 20 years old in Setúbal
340 g/l||Licoroso Branco|Licoroso Tinto|Licoroso Varietal Moscatel Roxo/Roxo (min. 85% Moscatel Galego Roxo)|Licoroso Varietal Moscatel de Setúbal (min. 85% Moscatel Graúdo/Muscat of Alexandria)
87
What is the maximum residual sugar for "Secco" Marsala?
max. 40 g/l
88
What is the minimum residual sugar range for "Semisecco" Marsala?
40-100 g/l
89
What is the minimum residual sugar for "Dolce" Marsala?
100 g/l
90
The grapes for Vin Santo del Chianti Classico DOC must obtain what minimum percentage of sugar content through the drying process?
27% sugar content
91
The grapes for Vin Santo del Chianti DOC must obtain what minimum percentage of sugar content through the drying process?
26% sugar content||-27% for Vin Santo Occhio di Pernice or Vin Santo from a subzone
92
The grapes for Vin Santo di Carmignano DOC must obtain what minimum percentage of sugar content through the drying process?
26.6% sugar content
93
The grapes for Vin Santo di Montepulciano DOC must obtain what minimum percentage of sugar content through the drying process?
28% sugar content||-33% for Vin Santo Riserva and Vin Santo Occhio di Pernice
94
What is the Oechsle Scale range for Kabinett?
70-85°
95
What is the Oechsle Scale range for Spätlese?
80-95°
96
What is the Oechsle Scale range for Auslese?
88-105°
97
What is the Oechsle Scale range for Beerenauslese?
110-128°
98
What is the Oechsle Scale range for Eiswein?
110-128°
99
What is the Oechsle Scale range for Trockenbeerenauslese?
150-154°
100
What is the minimum must weight for Vinsanto from Santorini both before and after drying?
-370 g/l after drying||-260 g/l prior to drying||*left to dry for 2 weeks
101
Grapes used for Ausbruch may not be picked until they reach what degree on the KMW scale?
27 °KMW (139 °Oechsle)
102
What are the min must weights in increasing order for Austrian wine?
Generic Wine- 10.7°||Landwein- 14°||Qualitatswein- 15°|Kabinett- 17°||Spatlese- 19°|Auslese- 21°|Beerenauslese- 25°|Strohwein- 25°|Icewein- 25°|Ausbruch- 30°|Trockenbeerenause- 30°
103
What is the minimum residual sugar for Icewine from British Columbia or Ontario?
100 g/l
104
What is the minimum residual sugar for Vino Tostado?
120 g/l||-but on the Consejo page they say the wines average around 300g/l RS||- Sweet white & red wine used dried grapes|- Ribeiro (Spain - Galicia)
105
What is the residual sugar requirement for the blanc style of wine made in the Jurançon AOP?
Blanc: min. 40 g/l ||-35 g/l prior to 2011
106
What is the residual sugar requirement for the Vendage Tardive style of wine made in the Jurançon AOP?
VT: min. 55 g/l ||-35 g/l prior to 2011
107
What is the min. g/l of sugar for "Sweet" wine in Austria?
45 g/l
108
What is the max. g/l of sugar for "Lieblich" wine in Austria?
45 g/l
109
What is the max. g/l of sugar for "Halbtrocken" wine in Austria?
18 g/L
110
What is the max. g/l of sugar for "trocken" wine in Austria?
9 g/L
111
What is the min. g/L of sugar for Icewine Dosage from Ontario?
20 g/L
112
Name some appellations where there is a minimum residual sugar requirement of 45 g/l.
Pacherenc du Vic-Bilh|Rasteau VDN|Banyuls/Banyuls Grand Cru|Maury VDN|Rivesaltes||Hungary "édes"||"Lieblich" wine in Austria|"Sweet" wine in Austria||Sauturnes|Monbazillac|Cérons|Loupiac|Côtes de Bordeaux-Saint-Macaire Liquoreux
113
Name some appellations where there is a minimum residual sugar requirement of 85 g/l.
Monbazillac SGN|Haut-Montravel|Quarts de Chaume
114
Name some appellations where there is a minimum residual sugar requirement of 100 g/l.
Muscat de Beaumes-de-Venise|Muscat de Rivesaltes|"Dolce" Marsala|Icewine from British Columbia or Ontario
115
What is the residual sugar range for a "Medium Dry" Liqueur Wine from Ontario?
30-65 g/l
116
What is the minimum residual sugar for a "Sweet" Liqueur Wine from Ontario?
min. 65 g/l
117
What is the maximum residual sugar for a "Dry" Liqueur Wine from Ontario?
max. 30 g/l
118
Name the 5 Bordeaux appellations where there is a minimum residual sugar requirement of 45 g/l.
Sauturnes|Monbazillac|Cérons|Loupiac|Côtes de Bordeaux-Saint-Macaire Liquoreux
119
What is the minimum residual sugar range for Sparkling Rosé in the Amynteo PDO?
17 - 32 g/l||-Sparkling Rosé Semi-Sweet: 32 - 50 g/l
120
What is the minimum residual sugar range for Sparkling Rosé Semi-Sweet in the Amynteo PDO?
32 - 50 g/l||-Sparkling Rosé: 17 - 32 g/l
121
What is the minimum residual sugar range for Semi-Dry Red from the Naoussa PDO?
4.5 - 17.5 g/l
122
What is the minimum residual sugar range for Semi-Sweet Red from the Naoussa PDO?
17.5 - 45 g/l
123
What is the minimum residual sugar range for Sparkling White Dry from the Zitsa PDO?
17 - 32 g/l
124
What is the minimum residual sugar range for Sparkling White Semi Dry from the Zitsa PDO?
32 - 50 g/l
125
What is the minimum residual sugar range for Semi-Dry White Wine from the Patras PDO?
4.5 - 17.5 g/l
126
What is the minimum residual sugar range for Semi-Sweet White Wine from the Patras PDO?
12 - 45 g/l
127
What is the must weight requirement for the Naturally Sweet Wine (Sun Dried) of the Muscat PDOs in the Aegean and Ionian Islands?
Naturally Sweet Wine (Sun Dried): 300 g/l after drying|*|Fortified Wines (VDN): 238 g/l|Fortified Wine (VDN Grand Cru): 252 g/l|Fortified Wine (VDL): 221 g/l
128
What is the must weight requirement for the Fortified Wines (VDN) of the Muscat PDOs in the Aegean and Ionian Islands?
Fortified Wines (VDN): 238 g/l|*|Naturally Sweet Wine (Sun Dried): 300 g/l after drying|Fortified Wine (VDN Grand Cru): 252 g/l|Fortified Wine (VDL): 221 g/l
129
What is the must weight requirement for the Fortified Wine (VDN Grand Cru) of the Muscat PDOs in the Aegean and Ionian Islands?
Fortified Wine (VDN Grand Cru): 252 g/l|*|Naturally Sweet Wine (Sun Dried): 300 g/l after drying|Fortified Wines (VDN): 238 g/l|Fortified Wine (VDL): 221 g/l
130
What is the must weight requirement for the Fortified Wine (VDL) of the Muscat PDOs in the Aegean and Ionian Islands?
Fortified Wine (VDL): 221 g/l|*|Naturally Sweet Wine (Sun Dried): 300 g/l after drying|Fortified Wines (VDN): 238 g/l|Fortified Wine (VDN Grand Cru): 252 g/l
131
What is the must weight requirement for the Vi Dolç Natural of the Priorat DOQ?
320 g/l
132
What is the must weight requirement for Vino Tostado in the Ribeiro DO?
350 g/l|*|-Drying process for grapes must last a min. of 3 months|-Min. residual sugar: 120 g/l
133
What is the minimum residual sugar for Vino Tostado in the Ribeiro DO?
120 g/l||-Min. must weight of 350 g/l|-Drying process for grapes must last a min. of 3 months
134
What is the minimum residual sugar for Vino Dulce Clásico in the Abona DO?
45 g/l
135
What is the minimum residual sugar for Vino Dulce Clásico in the Valle de Güímar DO?
55 g/l
136
What is the Baumé scale requirement for "Extra-Dry" Madeira?
Less than 0.5 Baumé||*If grape is indicated:|Sercial may be dry or extra dry
137
What is the Baumé scale requirement for "Dry" Madeira?
Less than 1.5 Baumé||*If grape is indicated:|Sercial may be dry or extra dry
138
What is the Baumé scale requirement for "Medium Dry" Madeira?
1 to 2.5 Baumé||*If grape is indicated:|Verdelho is medium dry|Terrantez is medium dry or medium sweet
139
What is the Baumé scale requirement for "Medium Sweet" Madeira?
2.5 to 3.5 Baumé||*If grape is indicated:|Boal is medium sweet|Terrantez is medium dry or medium sweet
140
What is the Baumé scale requirement for "Sweet" Madeira?
Above 3.5 Baumé||*If grape is indicated:|Malvasia is sweet
141
What is the minimum must weight for the Sauternes AOP?
221 g/l
142
What is the min. RS for the Premières Côtes de Bordeaux AOP?
34 g/l
143
What is the minimum must weight for the Premières Côtes de Bordeaux AOP?
221 g/l
144
What is the minimum must weight for the Cadillac AOP?
255 g/l
145
What is the minimum must weight for the Loupiac AOP?
229 g/l (238 g/l for Sémillon)
146
What is the minimum must weight for the Sainte-Croix-du-Mont AOP?
229 g/l (238 g/l for Sémillon)
147
What is the min. RS for Sainte-Croix-du-Mont?
45 g/l
148
What is the minimum residual sugar for a DO wine from Chile that says Dulce, Doux, or Sweet on the label?
45 g/l
149
What is the required residual sugar range for a DO wine from Chile that says Semi Dulce, Moelleux, or Medium Sweet on the label?
12-45 g/l
150
What is the required residual sugar range for a DO wine from Chile that says Semi Seco, Demi-Sec, or Medium Dry on the label?
4-12 g/l
151
What is the maximum residual sugar for a DO wine from Chile that says Seco, Sec, or Dry on the label?
Max. 4 g/l
152
What is the minimum residual sugar for a "passito" from the Brachetto d'Acqui (Acqui) DOCG?
50 g/l
153
What is the minimum residual sugar for a "passito" from the Erbaluce di Caluso DOCG?
70 g/l
154
What is the required residual sugar range for Scanzo DOCG?
50-100 g/l
155
What is the minimum residual sugar for a "Spumante" from the Colli Euganei Fior d'Arancio DOCG?
50 g/l
156
What is the minimum residual sugar for a "Dolce" from the Colli Euganei Fior d'Arancio DOCG?
50 g/l
157
What is the minimum residual sugar for a "Passito" from the Colli Euganei Fior d'Arancio DOCG?
50 g/l
158
What is the maximum residual sugar requirement for the Amarone della Valpolicella DOCG?
12 g/l||-For every 0.10% of alcohol exceeding 14%, an additional 0.10 g/l of residual sugar is allowed||-For every 0.10% of alcohol exceeding 16%, an additional 0.15 g/l of residual sugar is allowed
159
What is the minimum residual sugar for Recioto di Soave DOCG?
70 g/l

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