Italian wine, both red and white, under the Solopaca DOC appellation comes from this area in the hillside vineyards along the Calore river. Grapes destined for DOC production must be harvested to a maximum yield of 13 tonnes/hectare for red grape varieties and 15 tonnes/ha for white grape varieties. The finished wines need to be fermented to a minimum alcohol level of 11.5% for reds and 12% for whites.[4]