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DOC · Emilia-Romagna

Emilia-Romagna

Emilia-Romagna DOC (Emilia-Romagna) at a glance: 5 recorded wine types, with the main requirements from the official production specification. The specification lists PIGNOLETTO among the grape varieties. 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.

RegionEmilia-RomagnaProvinceBologna, Modena, Ravenna
Wine typesEmilia-Romagna Pignoletto, Emilia-Romagna Pignoletto Frizzante, Emilia-Romagna Pignoletto Passito, Emilia-Romagna Pignoletto Spumante, Emilia-Romagna Pignoletto Vendemmia Tardiva
Grape varieties / compositionPIGNOLETTO 85–100%
Maximum grape yield21 t/haMaximum wine yield—
Minimum planting density—Minimum alcoholic strength10.5% vol
Ageing—Minimum ageing in wood—
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Quick comparison within the appellation

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ParameterEmilia-Romagna PignolettoEmilia-Romagna Pignoletto FrizzanteΔ vs A
ColourWhiteWhite—
Grape varietiesPIGNOLETTO 85–100%PIGNOLETTO 85–100%—
Maximum grape yield21 t/ha21 t/ha0 t/ha (0%)
Maximum wine yield———
Minimum planting density———
Ageing———
Minimum ageing in wood———
Minimum alcoholic strength10.5% vol10.5% vol0% vol (0%)
Minimum total acidity4 g/l4 g/l0 g/l (0%)
Minimum sugar-free extract14 g/l14 g/l0 g/l (0%)
Release for consumption———
AEmilia-Romagna PignolettoBEmilia-Romagna Pignoletto Frizzante
Colour
AWhite
BWhite
Δ vs A—
Grape varieties
APIGNOLETTO 85–100%
BPIGNOLETTO 85–100%
Δ vs A—
Maximum grape yield
A21 t/ha
B21 t/ha
Δ vs A0 t/ha (0%)
Maximum wine yield
A—
B—
Δ vs A—
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
B10.5% vol
Δ vs A0% vol (0%)
Minimum total acidity
A4 g/l
B4 g/l
Δ vs A0 g/l (0%)
Minimum sugar-free extract
A14 g/l
B14 g/l
Δ vs A0 g/l (0%)
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.

Emilia-Romagna Pignoletto
Grape compositionPIGNOLETTO 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General ruleCommon to the appellation21 t/ha—9%Regola generale DOC Emilia-Romagna Pignoletto: condizioni tipiche della zona; sesti e potature tradizionali o idonei.

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%—Pratiche locali, leali e costanti; arricchimento consentito nei limiti normativi.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino più o meno intenso, talvolta con riflessi verdognoli10.5% vol4 g/l14 g/l
Emilia-Romagna Pignoletto Frizzante
Grape compositionPIGNOLETTO 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General ruleCommon to the appellation21 t/ha—9%Regola generale DOC Emilia-Romagna Pignoletto: condizioni tipiche della zona; sesti e potature tradizionali o idonei.

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Semi-sparkling wine production70%—Elaborazione frizzante ammessa nella zona; possibile rifermentazione tradizionale in bottiglia.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino più o meno intenso10.5% vol4 g/l14 g/l
Emilia-Romagna Pignoletto Passito
Grape compositionPIGNOLETTO 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General ruleCommon to the appellation21 t/ha—9%Regola generale DOC Emilia-Romagna Pignoletto: condizioni tipiche della zona; sesti e potature tradizionali o idonei.
Wine type9 t/ha—15%Pignoletto Passito

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Grape drying and winemaking50%—Appassimento naturale, anche con sistemi/tecnologie a temperature analoghe al processo naturale.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo dorato tendente all’ambrato con l’invecchiamento15% vol4 g/l24 g/l
Emilia-Romagna Pignoletto Spumante
Grape compositionPIGNOLETTO 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General ruleCommon to the appellation21 t/ha—9%Regola generale DOC Emilia-Romagna Pignoletto: condizioni tipiche della zona; sesti e potature tradizionali o idonei.

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Sparkling-wine production70%—Elaborazione secondo normativa per vino spumante e vino spumante di qualità.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino più o meno intenso10.5% vol4 g/l14 g/l
Emilia-Romagna Pignoletto Vendemmia Tardiva
Grape compositionPIGNOLETTO 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General ruleCommon to the appellation21 t/ha—9%Regola generale DOC Emilia-Romagna Pignoletto: condizioni tipiche della zona; sesti e potature tradizionali o idonei.
Wine type9 t/ha—14%Pignoletto Vendemmia Tardiva

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Surmaturazione/appassimento e vinificazione60%—Surmaturazione sulla pianta o appassimento naturale, anche con sistemi/tecnologie a temperature analoghe.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo dorato tendente all’ambrato con l’invecchiamento14% vol4 g/l23 g/l

Municipalities / permitted area

Zona di produzione Emilia-RomagnaOfficial Italian wording

Articolo 3 Zona di produzione delle uve 1. La zona di produzione delle uve della DOC “Emili a Romagna” comprende l’intero territorio amministrativo dei Comuni sotto indicati: Provincia di Bologna: 2 Anzola dell’Emilia, Argelato, Bentivoglio, Bologna, Borgo Tossignano, Budrio, Calderara di Reno, Casalecchio di Reno, Casalfiumanese, Castel Guelfo di Bologna, Castel Maggiore, Castel San Pietro Terme, Castello D’Argile, Castenaso, Crevalcore, Do zza, Fontanelice, Granarolo dell’Emilia, Imola, Loiano, Marzabotto, Medicina, Minerbio, Monte San P ietro, Monterenzio, Monzuno, Mordano, Ozzano dell’Emilia, Pianoro, Pieve di Cento, Sala B olognese, San Giorgio di Piano, San Giovanni in Persiceto, San Lazzaro di Savena, San Pietro in Cas ale, Sant’Agata Bolognese, Sasso Marconi, Valsamoggia, Zola Predosa. Provincia di Modena: Bastiglia, Bomporto, Campogalliano, Camposanto, Carpi, Castelfranco Emilia, Castelnuovo Rangone, Castelvetro di Modena, Cavezzo, Concordia sul Secchia, Finale Emilia, Fiorano Modenese, Formigine, Guiglia, Maranello, Marano sul Panaro, Medolla, Mir andola, Modena, Nonantola, Novi di Modena, Prignano sul Secchia, Ravarino, S. Cesario sul Panaro, S. Felice sul Panaro, S. Possidonio, S.Prospero sul Secchia, Sassuolo, Savignano sul Panaro, Serramazzoni, Soliera, Spilamberto, Vignola, Zocca. Provincia di Ravenna: Faenza, Brisighella, Riolo Terme, Castel Bolognese.

Art. 3

Official source

Official product specification · Emilia-Romagna