DOC · Piemonte

Canavese

Canavese DOC (Piemonte) at a glance: 8 recorded wine types, with the main requirements from the official production specification. Listed types include Canavese Barbera and Canavese Bianco. The technical sections cover grape yields for the relevant wine types.

✓ Verified· September 2026

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Production rules at a glance

Quick overview of the key requirements. Values and conditions can vary by wine type: consult the detailed rules and official source.

RegionPiemonteProvinceBiella, Torino, Vercelli

Wine typesCanavese Barbera, Canavese Bianco, Canavese Bianco Spumante, Canavese Nebbiolo, Canavese Rosato, Canavese Rosato Spumante, Canavese Rosso, Canavese Rosso Novello

Grape varieties / compositionVaries by wine type: see the comparison below

Maximum grape yield11 t/haMaximum wine yield77 hl/ha

Minimum planting density—Minimum alcoholic strength10.5% vol

Ageing—Minimum ageing in wood—

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Wine type A · referenceWine type B · comparison

ParameterCanavese BarberaCanavese BiancoΔ vs A

ColourRedWhite—

Grape varietiesBarbera min 85%ERBALUCE 100%—

Maximum grape yield11 t/ha12 t/ha+1 t/ha (+9.1%)

Maximum wine yield77 hl/ha84 hl/ha+7 hl/ha (+9.1%)

Minimum planting density———

Ageing———

Minimum ageing in wood———

Minimum alcoholic strength10.5% vol10% vol-0.5% vol (-4.8%)

Minimum total acidity5 g/l5 g/l0 g/l (0%)

Minimum sugar-free extract20 g/l17 g/l-3 g/l (-15%)

Release for consumption———

ACanavese BarberaBCanavese Bianco

Colour

ARed

BWhite

Δ vs A—

Grape varieties

ABarbera min 85%

BERBALUCE 100%

Δ vs A—

Maximum grape yield

A11 t/ha

B12 t/ha

Δ vs A+1 t/ha (+9.1%)

Maximum wine yield

A77 hl/ha

B84 hl/ha

Δ vs A+7 hl/ha (+9.1%)

Minimum planting density

A—

B—

Δ vs A—

Ageing

A—

B—

Δ vs A—

Minimum ageing in wood

A—

B—

Δ vs A—

Minimum alcoholic strength

A10.5% vol

B10% vol

Δ vs A-0.5% vol (-4.8%)

Minimum total acidity

A5 g/l

B5 g/l

Δ vs A0 g/l (0%)

Minimum sugar-free extract

A20 g/l

B17 g/l

Δ vs A-3 g/l (-15%)

Release for consumption

A—

B—

Δ vs A—

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TECHNICAL DATA

Structured data by wine type

Product specification source · expandable detail

Data by wine type

Numeric values come from the shared structured database. Official names, geographical names and regulatory wording are kept in Italian where appropriate.

Canavese Barbera

Grape compositionBarbera min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type11 t/ha—10%Barbera

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%77 hl/haZona Art. 3; imbottigliamento e spumantizzazione nel Piemonte

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino più o meno intenso, talora con riflessi violacei10.5% vol5 g/l20 g/l

Canavese Bianco

Grape compositionERBALUCE 100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type12 t/ha—9.5%Bianco

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%84 hl/haZona Art. 3; imbottigliamento e spumantizzazione nel Piemonte

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino10% vol5 g/l17 g/l

Canavese Bianco Spumante

Grape compositionERBALUCE 100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type12 t/ha—9%Bianco Spumante

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%84 hl/haSpumantizzazione nel territorio della regione Piemonte.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

paglierino scarico11% vol5 g/l17 g/l

Canavese Nebbiolo

Grape compositionNebbiolo min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type10 t/ha—10.5%Nebbiolo

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%70 hl/haZona Art. 3; imbottigliamento e spumantizzazione nel Piemonte

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino o granato, talvolta riflessi aranciati11% vol5 g/l20 g/l

Canavese Rosato

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type11 t/ha—10%Rosato

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%77 hl/haZona Art. 3; imbottigliamento e spumantizzazione nel Piemonte

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

dal rosato al rubino chiaro10.5% vol5 g/l17 g/l

Canavese Rosato Spumante

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type11 t/ha—9.5%Rosato Spumante

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%77 hl/haSpumantizzazione nel territorio della regione Piemonte.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

dal rosato al rubino chiaro11% vol5 g/l17 g/l

Canavese Rosso

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type11 t/ha—10%Rosso

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%77 hl/haZona Art. 3; imbottigliamento e spumantizzazione nel Piemonte

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino più o meno intenso10.5% vol5 g/l19 g/l

Canavese Rosso Novello

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type11 t/ha—10%Rosso Novello

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%77 hl/haZona Art. 3; imbottigliamento e spumantizzazione nel Piemonte

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino più o meno intenso11% vol5 g/l19 g/l

Municipalities / permitted area

Zona di produzione CanaveseOfficial Italian wording

Articolo 3 Zona di produzione delle uve 1. La zona di produzione delle uve per l'ottenimento dei vini atti ad essere designati con la denominazione di origine controllata “Canavese” comprende l' intero territorio dei seguenti comuni della provincia di Torino: Agliè, Albiano d'Ivrea; Alice Superiore , Andrate, Azeglio, Bairo, Baldissero Canavese, Balangero, Banchette, Barbania, Barone, Bollengo, Borgia llo, Borgofranco d'Ivrea, Borgomasino, Burolo, Busano, Cafasse, Caluso, Candia Canavese, Ca ravino, Carema, Cascinette d'Ivrea, Castellamonte, Castelnuovo Nigra, Chiaverano, Chiesanuova, Ciconio, Cintano, Colleretto Castelnuovo, Colleretto Giacosa, Corio, Coassolo, Cossano Canavese, Cuceglio, Cuorgnè, Favria, Feletto, Fiorano Canavese, Forno Cana vese, Front, Germagnano, Ivrea, Lanzo Torinese, Lessolo, Levone, Loranzè, Lugnacco, Lusigliè, Maglione, Mazzè, Mercenasco, Montalenghe, Montaldo Dora, Nomaglio, Oglianico, Orio Canavese, Ozegna, Palazzo Canavese, Parella, Pavone Canavese, Pecco, Perosa Can avese, Pertusio, Piverone, Pont Canavese, Prascorsano, Pratiglione, Quagliuzzo, Quassolo, Quincinetto, Rivara, Rivarolo Canavese, Romano Canavese, Salassa, Salerano, Samone, San Carlo Canavese, San Colombano Belmonte, San Giorgio Canavese, San Giusto Canav ese, San Martino Canavese, San Ponso, Scarmagno, Setti mo Rottaro, Settimo Vittone, Strambinello, Strambino, Tavagnasco, Torre Canavese, Valperga, Vauda Canavese, Vestignè, Vialfrè, Vidracco, Villareggia, Vische, Vistrorio l'intero territorio dei seguenti comuni della provincia di Biella: Cavaglià, Dorzano, Roppolo, Salussola, Viverone, Zimone e l'intero territorio dei seguenti comuni in provincia di Vercelli: Alice Castello e Moncrivello. 3

Art. 3

Official source

Official product specification · Canavese

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