ano . ▁There ▁both ▁red ▁and ▁white ▁Italian ▁w ines ▁are ▁produced ▁at ▁a ▁variety ▁of ▁sweet ness ▁levels ▁from ▁dry ▁to ▁sweet ▁pass ito ▁dess ert ▁w ines . ▁G rap es ▁dest ined ▁for ▁DO C ▁wine ▁production ▁must ▁be ▁har v ested ▁to ▁a ▁yield ▁no ▁greater ▁than ▁ 1 2 ▁t onnes / he ct are . ▁The ▁finished ▁wine ▁must ▁att ain ▁a ▁minimum ▁alco hol ▁level ▁of ▁ 1 2 % ▁for ▁the ▁red ▁w ines ▁and ▁ 1 0 . 5 % ▁for ▁the ▁whites ▁in ▁order ▁to ▁be ▁label led ▁with ▁the ▁Col li ▁di ▁Con eg li ano ▁DO C ▁design ation . ▁ ▁The ▁red ▁DO C ▁w ines ▁are ▁made ▁Mer lot ▁( 1 0 - 4 0 % ), ▁Cab ern et ▁Sau v ignon , ▁Cab ern et ▁Franc ▁and ▁Mar zem ino ▁( at ▁least ▁ 1 0 % ▁of ▁each ▁with ▁no ▁maximum ▁for ▁the ▁last ▁three ▁vari eties ) ▁and ▁up ▁ 1 0 % ▁of ▁Inc ro cio ▁Man z oni ▁ 2 . 1 5 . ▁The ▁wine ▁is ▁required ▁to ▁be ▁aged ▁at ▁least ▁two ▁years ▁in ▁bar rel ▁prior ▁to ▁being ▁released . ▁A ▁sweet ▁red ▁pass ito ▁l abeled ▁as ▁Re front olo ▁is ▁made ▁from ▁at ▁least ▁ 9 5 % ▁Mar zem ino ▁with ▁up ▁ 5 % ▁of ▁other ▁local ▁non - ar om atic ▁vari eties ▁permitted ▁to ▁round ▁out ▁the ▁bl end . ▁ ▁The ▁dry ▁white