Botticino

Overview

Type appellation — source: geographical-indication register (eAmbrosia / national registers); confidence: high

Country IT — source: geographical-indication register (eAmbrosia / national registers); confidence: high

GI designation PDO — source: geographical-indication register (eAmbrosia / national registers); confidence: high

GI file number PDO-IT-A1104 — source: geographical-indication register (eAmbrosia / national registers); confidence: high

Registered 1973-09-18 — source: geographical-indication register (eAmbrosia / national registers); confidence: high

Specification: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/395

Appellation Rules

  • Permitted styles: rosso, riserva — source: disciplinare di produzione (MASAF), p. 1 (+1 more); confidence: high

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  • Minimum natural alcohol: 11% vol — source: disciplinare di produzione (MASAF), p. 3; confidence: high

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  • Minimum aging: 24 months (botti di legno) — source: disciplinare di produzione (MASAF), p. 3; confidence: high

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  • Production zone communes: Brescia, Botticino, Rezzato — source: disciplinare di produzione (MASAF), p. 2; confidence: high

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  • Permitted varieties: Red · rosso: Barbera ≥30% (principal), Schiava Gentile ≥10% (principal), Marzemino ≥20% (principal), Sangiovese ≥10% (principal); Other authorized varieties permitted, up to 10% | Red · riserva: Barbera ≥30% (principal), Schiava Gentile ≥10% (principal), Marzemino ≥20% (principal), Sangiovese ≥10% (principal); Other authorized varieties permitted, up to 10% — source: disciplinare di produzione (MASAF), p. 1; confidence: high

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Wines in this region (4)

Producers with wines linked to this region:

Provenance & Sources

Registration metadata is drawn from the appellation's geographical-indication register (eAmbrosia and its underlying national instruments -- MASAF disciplinari, INAO cahiers des charges). Appellation rules, where shown, cite the exact document and page they were read from; see the EID contract for how to verify independently.

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