DOC · Calabria

Scavigna

Scavigna DOC (Calabria) at a glance: 3 recorded wine types, with the main requirements from the official production specification. Listed types include Scavigna Bianco and Scavigna Rosato. The technical sections cover grape yields, 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.

RegionCalabriaProvinceCatanzaro

Wine typesScavigna Bianco, Scavigna Rosato, Scavigna Rosso

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

Maximum grape yield10 t/haMaximum wine yield70 hl/ha

Minimum planting density—Minimum alcoholic strength10.5% vol

Ageing—Minimum ageing in wood—

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Wine type A · referenceWine type B · comparison

ParameterScavigna BiancoScavigna RosatoΔ vs A

ColourWhiteRosé—

Grape varietiesChardonnay max 30%, Pinot bianco max 10%, RIESLING ITALICO max 10%, TRAMINER AROMATICO max 50%Aglianico max 60%, Greco Nero max 20%, Magliocco max 20%—

Maximum grape yield10 t/ha9 t/ha-1 t/ha (-10%)

Maximum wine yield70 hl/ha63 hl/ha-7 hl/ha (-10%)

Minimum planting density———

Ageing———

Minimum ageing in wood———

Minimum alcoholic strength10.5% vol11% vol+0.5% vol (+4.8%)

Minimum total acidity4.5 g/l5 g/l+0.5 g/l (+11.1%)

Minimum sugar-free extract15 g/l15 g/l0 g/l (0%)

Release for consumptionvintage + 1 yearsvintage + 1 years0 years (0%)

AScavigna BiancoBScavigna Rosato

Colour

AWhite

BRosé

Δ vs A—

Grape varieties

AChardonnay max 30%, Pinot bianco max 10%, RIESLING ITALICO max 10%, TRAMINER AROMATICO max 50%

BAglianico max 60%, Greco Nero max 20%, Magliocco max 20%

Δ vs A—

Maximum grape yield

A10 t/ha

B9 t/ha

Δ vs A-1 t/ha (-10%)

Maximum wine yield

A70 hl/ha

B63 hl/ha

Δ vs A-7 hl/ha (-10%)

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% vol

Δ vs A+0.5% vol (+4.8%)

Minimum total acidity

A4.5 g/l

B5 g/l

Δ vs A+0.5 g/l (+11.1%)

Minimum sugar-free extract

A15 g/l

B15 g/l

Δ vs A0 g/l (0%)

Release for consumption

Avintage + 1 years

Bvintage + 1 years

Δ vs A0 years (0%)

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Common questions

When can Scavigna 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.

Scavigna Bianco

Grape compositionChardonnay max 30%, Pinot bianco max 10%, RIESLING ITALICO max 10%, TRAMINER AROMATICO max 50%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha—10.5%—

Winemaking

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

Finished wine70%70 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees

Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

bianco con riflessi gialli tendenti al verdolino10.5% vol4.5 g/l15 g/l

Scavigna Rosato

Grape compositionAglianico max 60%, Greco Nero max 20%, Magliocco max 20%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General9 t/ha—11%—

Winemaking

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

Finished wine70%63 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees

Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosa con riflessi più o meno intensi11% vol5 g/l15 g/l

Scavigna Rosso

Grape compositionAglianico max 60%, Greco Nero max 20%, Magliocco max 20%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General9 t/ha—11%—

Winemaking

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

Finished wine70%63 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees

Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino più o meno intenso11.5% vol5 g/l22 g/l

Municipalities / permitted area

Zona di produzione ScavignaOfficial Italian wording

Articolo 3 Zona di produzione delle uve 1. La zona di produzione delle uve destinate alla produzione dei vini a Denominazione di Origine Controllata “Scavigna” comprende in parte i comuni di Nocera Terinese e di Falerna, in provincia di Catanzaro, come appresso descritti. Tale zona è così delimitata: Partendo dal km 386 della strada statale Tirrena Inferiore n. 18, (ora SP 164), località Bracia, la linea di delimitazione segue la strada statale n. 18 diramazione che sale verso l’abitato di Nocera Terinese fino ad incrociare lì altro bivio, chiamato bivio Fangiano a quota 261,00. Da questo punto la linea prosegue verso est lungo la predetta strada statale n. 18 diramazione fino a raggiungere l’abitato di Casalicchio. Da questo punto la linea prosegue verso est attraversando località “Gullieri” fino a raggiungere quota 960,90 “Piano Cariti”. Da tale località la linea prosegue fino a raggiungere l’abitato di Falerna. Dal centro abitato di Falerna, si segue la strada statale n. 18 in direzione nord prima e direzione sud dopo, fino a raggiungere la località Falerna Marina, passando dal centro abitato Castiglione Marittimo. Da tale punto d’incrocio, la delimitazione prosegue verso ovest di nuovo lungo la strada statale n.18 fino a raggiungere il km 386 da cui era iniziata la linea di delimitazione.

Art. 3

Official source

Official product specification · Scavigna

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