DOC · Piemonte

Pinerolese

Pinerolese DOC (Piemonte) at a glance: 12 recorded wine types, with the main requirements from the official production specification. Listed types include Pinerolese Barbera and Pinerolese Barbera Superiore. The technical sections cover grape yields, minimum maturation, market-release rules for the relevant wine types.

✓ Verified· September 2026

Open official product specification →

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.

RegionPiemonteProvinceCuneo, Torino

Wine typesPinerolese Barbera, Pinerolese Barbera Superiore, Pinerolese Bian Ver, Pinerolese Bonarda, Pinerolese Dolcetto, Pinerolese Doux d'Henry, Pinerolese Freisa, Pinerolese Malvasia, Pinerolese Nebbiolo, Pinerolese Ramìe, Pinerolese rosato, Pinerolese rosso

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

Maximum grape yield8 t/haMaximum wine yield—

Minimum planting density3,000 vines/haMinimum alcoholic strength12% vol

Ageing12 monthsMinimum ageing in wood6 months

BUY

Looking for bottles of Pinerolese?Compare availability on external services.

Where to buy →

COMPARE

Quick comparison within the appellation

Compare with other PDOs →

Wine type A · referenceWine type B · comparison

ParameterPinerolese BarberaPinerolese Barbera SuperioreΔ vs A

ColourRedRed—

Grape varietiesBarbera min 85%Barbera min 85%—

Maximum grape yield8 t/ha7 t/ha-1 t/ha (-12.5%)

Maximum wine yield———

Minimum planting density3,000 vines/ha3,000 vines/ha0 vines/ha (0%)

Ageing———

Minimum ageing in wood———

Minimum alcoholic strength12% vol13% vol+1% vol (+8.3%)

Minimum total acidity5 g/l4.5 g/l-0.5 g/l (-10%)

Minimum sugar-free extract20 g/l24 g/l+4 g/l (+20%)

Release for consumption———

APinerolese BarberaBPinerolese Barbera Superiore

Colour

ARed

BRed

Δ vs A—

Grape varieties

ABarbera min 85%

BBarbera min 85%

Δ vs A—

Maximum grape yield

A8 t/ha

B7 t/ha

Δ vs A-1 t/ha (-12.5%)

Maximum wine yield

A—

B—

Δ vs A—

Minimum planting density

A3,000 vines/ha

B3,000 vines/ha

Δ vs A0 vines/ha (0%)

Ageing

A—

B—

Δ vs A—

Minimum ageing in wood

A—

B—

Δ vs A—

Minimum alcoholic strength

A12% vol

B13% vol

Δ vs A+1% vol (+8.3%)

Minimum total acidity

A5 g/l

B4.5 g/l

Δ vs A-0.5 g/l (-10%)

Minimum sugar-free extract

A20 g/l

B24 g/l

Δ vs A+4 g/l (+20%)

Release for consumption

A—

B—

Δ vs A—

TOOLS

Appellation calculators

Vineyard area and production, grape-to-wine yield, release for consumption and latest marketable vintage.

Open calculators →

Common questions

When can Pinerolese 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.

Pinerolese Barbera

Grape compositionBarbera min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General8 t/ha3,000 vines/ha12%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino carico12% vol5 g/l20 g/l

Pinerolese Barbera Superiore

Grape compositionBarbera min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General7 t/ha3,000 vines/ha13%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino carico13% vol4.5 g/l24 g/l

Pinerolese Bian Ver

Grape compositionBIAN VER min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General9 t/ha3,000 vines/ha11%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino talvolta con sfumature verdoline11% vol5 g/l16 g/l

Pinerolese Bonarda

Grape compositionBONARDA min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General8 t/ha3,000 vines/ha11.5%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino11.5% vol5 g/l19 g/l

Pinerolese Dolcetto

Grape compositionDolcetto min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General8 t/ha3,000 vines/ha11.5%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino con riflessi violacei11.5% vol5 g/l19 g/l

Pinerolese Doux d'Henry

Grape compositionDOUX D'HENRY min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General7 t/ha3,000 vines/ha10.5%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosato più o meno intenso10.5% vol5 g/l17 g/l

Pinerolese Freisa

Grape compositionFreisa min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General8 t/ha3,000 vines/ha11.5%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino intenso11.5% vol5 g/l19 g/l

Pinerolese Malvasia

Grape compositionMALVASIA DI CANDIA AROMATICA, Malvasia Moscata

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General9 t/ha3,000 vines/ha11%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

paglierino più o meno intenso11% vol4.5 g/l15 g/l

Pinerolese Nebbiolo

Grape compositionNebbiolo min 90%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General8 t/ha3,000 vines/ha12.5%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Invecchiamento minimo 12 mesi dal 1 novembre della vendemmia, di cui almeno 6 in contenitori di legno

Ageing

TypeTotalWoodBottle / lees

invecchiamento12 months6 months—

Minimum total 12 months: 6 months are assigned to a specific minimum stage; the remaining 6 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 granato12.5% vol4.5 g/l22 g/l

Pinerolese Ramìe

Grape compositionAVARENGO, BECUET, CHATUS

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General7.5 t/ha3,000 vines/ha11.5%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso più o meno intenso11.5% vol5 g/l18 g/l

Pinerolese rosato

Grape compositionBarbera, BONARDA, CHATUS, Nebbiolo

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General9 t/ha3,000 vines/ha11%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosato o rubino chiaro11% vol5 g/l17 g/l

Pinerolese rosso

Grape compositionBarbera, BONARDA, CHATUS, Nebbiolo

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General9 t/ha3,000 vines/ha11.5%—

Winemaking

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

Finished wineCommon to the appellation70%——

Finished wine70%—Pratiche enologiche atte a conferire le caratteristiche peculiari

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino più o meno intenso11.5% vol5 g/l20 g/l

Municipalities / permitted area

Zona di produzione PineroleseOfficial Italian wording

Articolo 3 Zona di produzione delle uve 1) La zona di produzione delle uve per l'ottenimento dei vini di cui all'articolo 1, con l’esclusione delle tipologie Pinerolese Nebbiolo e Pinerolese Ramie le cui zone di produzione sono riportate ai punti 2) e 3) del presente articolo, comprende l'intero territorio dei comuni appresso indicati: Provincia di Torino: Angrogna, Bibiana, Bobbio Pellice, Bricherasio, Buriasco, Campiglione Fenile, Cantalupa, Cavour, Cumiana, Frossasco, Garzigliana, Inverso Pinasca, Luserna San Giovanni, Lusernetta, Macello, Osasco, Pinasca, Pinerolo, Perosa Argentina, Pomaretto, Porte, Perrero, Pramollo, Prarostino, Roletto, Rorà, San Germano Ghisone, San Pietro Val Lemina, San Secondo di Pinerolo, Torre Pellice, Villar Pellice, Villar Perosa. Provincia di Cuneo: Bagnolo, Barge. 2) La zona di produzione delle uve per l'ottenimento dei vini atti ad essere designati con la denominazione di origine “Pinerolese” accompagnata dalla menzione tradizionale Ramiè comprende l'intero territorio dei comuni di: Pomaretto, Perosa Argentina. 3) La zona di produzione delle uve per l'ottenimento dei vini atti ad essere designati con la denominazione di origine “Pinerolese” Nebbiolo, comprende il territorio dei Comuni appresso indicati. Provincia di Torino: Bibiana, Bricherasio, Campiglione Fenile, Cavour (limitatamente al territorio della Rocca), Pinerolo, Pomaretto, Prarostino, San Secondo di Pinerolo; in una fascia altimetrica compresa fra i 350 mt s.l.m e i 650 mt s.l.m; Provincia di Cuneo: Bagnolo, Barge; in una fascia altimetrica compresa fra i 300 mt s.l.m e i 550 mt s.l.m. 4) Fanno parte dello schedario viticolo del vino a D.O.C. “Pinerolese” tipologie rosso e rosato i vigneti iscritti allo schedario viticolo dei vini a D.O.C. “Pinerolese” Barbera, “Pinerolese” Freisa, “Pinerolese” Dolcetto, “Pinerolese” Bonarda, “Pinerolese” Doux d'Henry, “Pinerolese” Ramìe e “Pinerolese” Nebbiolo.

Art. 3

Official source

Official product specification · Pinerolese

Open product specification