DOC · Marche

Colli Maceratesi

Colli Maceratesi DOC (Marche) at a glance: 11 recorded wine types, with the main requirements from the official production specification. Listed types include Bianco and Bianco Passito. The technical sections cover grape yields, minimum ageing, market-release rules 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.

RegionMarcheProvinceAncona, Macerata

Wine typesBianco, Bianco Passito, Bianco Spumante, Ribona, Ribona Passito, Ribona Riserva, Ribona Spumante, Ribona Spumante Riserva, Rosso, Rosso Riserva, Sangiovese

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

Maximum grape yield13 t/haMaximum wine yield91 hl/ha

Minimum planting density2,200 vines/haMinimum alcoholic strength11% vol

Ageing24 monthsMinimum ageing in wood3 months

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Wine type A · referenceWine type B · comparison

ParameterBiancoBianco PassitoΔ vs A

ColourWhiteWhite—

Grape varietiesMACERATINO min 70%MACERATINO min 70%—

Maximum grape yield13 t/ha13 t/ha0 t/ha (0%)

Maximum wine yield91 hl/ha52 hl/ha-39 hl/ha (-42.9%)

Minimum planting density2,200 vines/ha2,200 vines/ha0 vines/ha (0%)

Ageing—24 months—

Minimum ageing in wood—3 months—

Minimum alcoholic strength11% vol15.5% vol+4.5% vol (+40.9%)

Minimum total acidity4.5 g/l4 g/l-0.5 g/l (-11.1%)

Minimum sugar-free extract16 g/l24 g/l+8 g/l (+50%)

Release for consumption———

ABiancoBBianco Passito

Colour

AWhite

BWhite

Δ vs A—

Grape varieties

AMACERATINO min 70%

BMACERATINO min 70%

Δ vs A—

Maximum grape yield

A13 t/ha

B13 t/ha

Δ vs A0 t/ha (0%)

Maximum wine yield

A91 hl/ha

B52 hl/ha

Δ vs A-39 hl/ha (-42.9%)

Minimum planting density

A2,200 vines/ha

B2,200 vines/ha

Δ vs A0 vines/ha (0%)

Ageing

A—

B24 months

Δ vs A—

Minimum ageing in wood

A—

B3 months

Δ vs A—

Minimum alcoholic strength

A11% vol

B15.5% vol

Δ vs A+4.5% vol (+40.9%)

Minimum total acidity

A4.5 g/l

B4 g/l

Δ vs A-0.5 g/l (-11.1%)

Minimum sugar-free extract

A16 g/l

B24 g/l

Δ vs A+8 g/l (+50%)

Release for consumption

A—

B—

Δ vs A—

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Common questions

How long must Colli Maceratesi be aged?

For the Bianco Passito wine type, the specification records at least 24 months of ageing. Other wine types may have different requirements; see the detailed rules below.

When can Colli Maceratesi wine be released for sale?

The permitted release depends on the rules for the specific wine type and, where required, its vintage. Check the official specification and the calculator where applicable.

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.

Bianco

Grape compositionMACERATINO min 70%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General13 t/ha2,200 vines/ha10.5%—

Winemaking

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

Winemaking70%91 hl/haZona Art.3

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino tenue11% vol4.5 g/l16 g/l

Bianco Passito

Grape compositionMACERATINO min 70%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General13 t/ha2,200 vines/ha15.5%Dopo appassimento potenziale minimo 15,5% vol

Winemaking

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

Grape drying / winemaking40%52 hl/haAppassimento; fermentazione/rifermentazione consentita fino al 30 giugno successivo

Ageing

TypeTotalWoodBottle / lees

invecchiamento24 months3 months—

Minimum total 24 months: 3 months are assigned to a specific minimum stage; the remaining 21 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

paglierino-ambrato più o meno carico15.5% vol4 g/l24 g/l

Bianco Spumante

Grape compositionMACERATINO min 70%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General13 t/ha2,200 vines/ha9.5%—

Winemaking

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

Sparkling-wine production70%91 hl/haRifermentazione naturale; almeno 3 mesi sui lieviti; procedimento almeno 6 mesi

Ageing

TypeTotalWoodBottle / lees

procedimento di elaborazione6 months—3 months on the lees

Minimum total 6 months: 3 months are assigned to a specific minimum stage; the remaining 3 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino tenue11% vol5 g/l14 g/l

Ribona

Grape compositionMACERATINO min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General13 t/ha2,200 vines/ha10.5%—

Winemaking

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

Winemaking70%91 hl/haZona Art.3

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino con riflessi dorati11% vol4.5 g/l16 g/l

Ribona Passito

Grape compositionMACERATINO min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General13 t/ha2,200 vines/ha15.5%Dopo appassimento potenziale minimo 15,5% vol

Winemaking

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

Grape drying / winemaking40%52 hl/haAppassimento; fermentazione/rifermentazione consentita fino al 30 giugno successivo

Ageing

TypeTotalWoodBottle / lees

invecchiamento24 months3 months—

Minimum total 24 months: 3 months are assigned to a specific minimum stage; the remaining 21 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

paglierino-ambrato più o meno carico15.5% vol4 g/l26 g/l

Ribona Riserva

Grape compositionMACERATINO 100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha2,200 vines/ha11.5%—

Winemaking

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

Winemaking70%91 hl/haZona Art.3

Ageing

TypeTotalWoodBottle / lees

invecchiamento12 months——

Minimum total 12 months: 0 months are assigned to a specific minimum stage; the remaining 12 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino più o meno intenso12% vol4 g/l22 g/l

Ribona Spumante

Grape compositionMACERATINO min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General13 t/ha2,200 vines/ha9.5%—

Winemaking

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

Sparkling-wine production70%91 hl/haRifermentazione naturale; almeno 3 mesi sui lieviti; procedimento almeno 6 mesi

Ageing

TypeTotalWoodBottle / lees

procedimento di elaborazione6 months—3 months on the lees

Minimum total 6 months: 3 months are assigned to a specific minimum stage; the remaining 3 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino tenue11% vol5 g/l14 g/l

Ribona Spumante Riserva

Grape compositionMACERATINO 100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General12 t/ha2,200 vines/ha10.5%—

Winemaking

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

Sparkling-wine production70%91 hl/haRifermentazione esclusivamente in bottiglia; procedimento almeno 36 mesi

Ageing

TypeTotalWoodBottle / lees

procedimento di elaborazione36 months——

Minimum total 36 months: 0 months are assigned to a specific minimum stage; the remaining 36 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino più o meno intenso12% vol5 g/l21 g/l

Rosso

Grape compositionSangiovese min 50%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General13 t/ha2,200 vines/ha11%—

Winemaking

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

Winemaking70%91 hl/haZona Art.3

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino11.5% vol4.5 g/l18 g/l

Rosso Riserva

Grape compositionSangiovese min 50%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha2,200 vines/ha12%—

Winemaking

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

Winemaking70%91 hl/haZona Art.3

Ageing

TypeTotalWoodBottle / lees

invecchiamento24 months3 months—

Minimum total 24 months: 3 months are assigned to a specific minimum stage; the remaining 21 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino, talvolta tendente al granato con l’invecchiamento12.5% vol4.5 g/l21 g/l

Sangiovese

Grape compositionSangiovese min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General13 t/ha2,200 vines/ha11%—

Winemaking

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

Winemaking70%91 hl/haZona Art.3

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino11.5% vol4.5 g/l18 g/l

Municipalities / permitted area

Zona di produzione Colli MaceratesiOfficial Italian wording

Articolo 3 (Zona di produzione delle uve) La zona di produzione delle uve atte alla produzione dei vini a Denominazione di Origine Controllata di cui all’art. 1, ricade nell’intero territorio della provincia di Macerata e quello del comune di Loreto, in provincia di Ancona.

Art. 3

Official source

Official product specification · Colli Maceratesi

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