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
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
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—
TOOLS
Appellation calculators
Vineyard area and production, grape-to-wine yield, release for consumption and latest marketable vintage.
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
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. 3Official source
Official product specification · Rimini