DOC · Emilia-Romagna

Rimini

Rimini DOC (Emilia-Romagna) at a glance: 11 recorded wine types, with the main requirements from the official production specification. Listed types include Biancame and Cabernet Sauvignon. The technical sections cover grape yields, minimum maturation, 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.

RegionEmilia-RomagnaProvinceRimini

Wine typesBiancame, Cabernet Sauvignon, Cabernet Sauvignon Riserva, Rimini bianco, Rimini Rebola passito, Rimini Rebola secco, Rosso, Rosso Riserva, Sangiovese, Sangiovese Riserva, Sangiovese Superiore

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

Maximum grape yield—Maximum wine yield—

Minimum planting density—Minimum alcoholic strength10.5% vol

Ageing24 monthsMinimum ageing in wood—

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Quick comparison within the appellation

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Wine type A · referenceWine type B · comparison

ParameterBiancameCabernet SauvignonΔ vs A

ColourWhiteRed—

Grape varietiesBIANCAME 85–100%Cabernet sauvignon 85–100%—

Maximum grape yield12 t/ha11 t/ha-1 t/ha (-8.3%)

Maximum wine yield———

Minimum planting density———

Ageing———

Minimum ageing in wood———

Minimum alcoholic strength10.5% vol11.5% vol+1% vol (+9.5%)

Minimum total acidity4.5 g/l4.5 g/l0 g/l (0%)

Minimum sugar-free extract15 g/l20 g/l+5 g/l (+33.3%)

Release for consumption———

ABiancameBCabernet Sauvignon

Colour

AWhite

BRed

Δ vs A—

Grape varieties

ABIANCAME 85–100%

BCabernet sauvignon 85–100%

Δ vs A—

Maximum grape yield

A12 t/ha

B11 t/ha

Δ vs A-1 t/ha (-8.3%)

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

B11.5% vol

Δ vs A+1% vol (+9.5%)

Minimum total acidity

A4.5 g/l

B4.5 g/l

Δ vs A0 g/l (0%)

Minimum sugar-free extract

A15 g/l

B20 g/l

Δ vs A+5 g/l (+33.3%)

Release for consumption

A—

B—

Δ vs A—

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Common questions

When can Rimini 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.

Biancame

Grape compositionBIANCAME 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type12 t/ha—10.5%—

Winemaking

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

Finished wine70%—Arricchimento ammesso fino a massimo 1% vol; assemblaggio definitivo prima della certificazione e prima dell’estrazione dalla cantina del produttore.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

paglierino scarico con riflessi verdognoli10.5% vol4.5 g/l15 g/l

Cabernet Sauvignon

Grape compositionCabernet sauvignon 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type11 t/ha—11.5%—

Winemaking

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

Finished wine70%—Arricchimento ammesso fino a massimo 1% vol; assemblaggio definitivo prima della certificazione e prima dell’estrazione dalla cantina del produttore.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino, talvolta carico11.5% vol4.5 g/l20 g/l

Cabernet Sauvignon Riserva

Grape compositionCabernet sauvignon 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type11 t/ha—12%—

Winemaking

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

Finished wine70%—Arricchimento ammesso fino a massimo 1% vol; assemblaggio definitivo prima della certificazione e prima dell’estrazione dalla cantina del produttore.

Ageing

TypeTotalWoodBottle / lees

Riserva24 months——

Minimum total 24 months: 0 months are assigned to a specific minimum stage; the remaining 24 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 carico con riflessi granato12% vol4.5 g/l26 g/l

Rimini bianco

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type12 t/ha—11%—

Winemaking

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

Finished wine70%—Arricchimento ammesso fino a massimo 1% vol; assemblaggio definitivo prima della certificazione e prima dell’estrazione dalla cantina del produttore.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

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

Rimini Rebola passito

Grape compositionPIGNOLETTO 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type11 t/ha—12.5%—

Winemaking

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

Appassimento e vino finito50%—Appassimento fino ad almeno 280 g/l zuccheri; possibile in pianta, su graticci, in locali termocondizionati, ventilazione forzata o vendemmia tardiva con appassimento in pianta.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

dal giallo dorato all’ambrato17% vol4 g/l24 g/l

Rimini Rebola secco

Grape compositionPIGNOLETTO 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type11 t/ha—11.5%—

Winemaking

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

Finished wine70%—Arricchimento ammesso fino a massimo 1% vol; assemblaggio definitivo prima della certificazione e prima dell’estrazione dalla cantina del produttore.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

dal paglierino chiaro al dorato12% vol4.5 g/l17 g/l

Rosso

Grape compositionSangiovese 30–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type11 t/ha—11.5%—

Winemaking

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

Finished wine70%—Arricchimento ammesso fino a massimo 1% vol; assemblaggio definitivo prima della certificazione e prima dell’estrazione dalla cantina del produttore.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

da rosso rubino a granato11.5% vol4.5 g/l20 g/l

Rosso Riserva

Grape compositionSangiovese 30–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type11 t/ha—12%—

Winemaking

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

Finished wine70%—Arricchimento ammesso fino a massimo 1% vol; assemblaggio definitivo prima della certificazione e prima dell’estrazione dalla cantina del produttore.

Ageing

TypeTotalWoodBottle / lees

Riserva24 months——

Minimum total 24 months: 0 months are assigned to a specific minimum stage; the remaining 24 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 intenso o granato12.5% vol4.5 g/l22 g/l

Sangiovese

Grape compositionSangiovese 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type11 t/ha—11.5%—

Winemaking

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

Finished wine70%—Arricchimento ammesso fino a massimo 1% vol; assemblaggio definitivo prima della certificazione e prima dell’estrazione dalla cantina del produttore.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino, talvolta riflessi violacei11.5% vol4.5 g/l20 g/l

Sangiovese Riserva

Grape compositionSangiovese 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type11 t/ha—12.5%—

Winemaking

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

Finished wine70%—Arricchimento ammesso fino a massimo 1% vol; assemblaggio definitivo prima della certificazione e prima dell’estrazione dalla cantina del produttore.

Ageing

TypeTotalWoodBottle / lees

Riserva24 months——

Minimum total 24 months: 0 months are assigned to a specific minimum stage; the remaining 24 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino13% vol4.5 g/l26 g/l

Sangiovese Superiore

Grape compositionSangiovese 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General ruleCommon to the appellation———È ammessa l’irrigazione di soccorso.

Wine type11 t/ha—12.5%—

Winemaking

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

Finished wine70%—Arricchimento ammesso fino a massimo 1% vol; assemblaggio definitivo prima della certificazione e prima dell’estrazione dalla cantina del produttore.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino, talvolta riflessi violacei12.5% vol4.5 g/l24 g/l

Municipalities / permitted area

Zona di produzione RiminiOfficial Italian wording

Articolo 3 Zona di produzione delle uve Le uve destinate alla produzione dei vini a denominazione di origine controllata “Rimini” devono essere prodotte nell'ambito del territorio amministrativo della provincia di Rimini ad esclusione dei territori posti a valle della strada statale s. s. 16 Adriatica, e dell’intero comune di Bellaria Igea Marina.

Art. 3

Official source

Official product specification · Rimini

Open product specification