Val di Magra IGT

Region: Toscana
History: Established in 1995
Principal White Grape Varieties: Albarola, Ansonica, Chardonnay, Durella, Fiano, Gewürztraminer, Grechetto, Greco, Malvasia, Manzoni Bianco, Moscato, Müller-Thurgau, Pinot Bianco, Pinot Grigio, Riesling, Roussanne, Sauvignon Blanc, Semillon, Trebbiano, Verdello, Verdicchio, Vermentino, Vernaccia, Viognier, Welschriesling (Riesling Italico)
Principal Red Grape Varieties: Aleatico, Alicante, Ancellotta, Barbera, Barsaglina, Cabernet Franc, Cabernet Sauvignon, Canaiolo Nero, Cesanese, Ciliegiolo, Gamay, Groppello, Malvasia Nera, Merlot, Montepulciano, Nero d’Avola (Calabrese), Petit Verdot, Pinot Nero, Pugnitello, Refosco, Sangiovese, Schiava, Syrah, Teroldego, Vermentino Nero
Styles and Wine Composition: 

WHITE WINES

• Bianco (Wh): Any proportions of Albarola, Durella, Trebbiano Toscano, Verdello, and/or Vermentino + OAG
• Varietals (Wh): Minimum 85% Albarola, Durella, Trebbiano, Verdello, or Vermentino + OAG
• Dual varietals (Wh): 50–85% of first-named variety; 15–50% of other variety

ROSATO WINES

• Rosato (Ro): Any proportions of Ciliegiolo and/or Pollera + OAG
• Varietals (Ro): Minimum 85% Ciliegiolo or Pollera + OAG
• Dual varietals (Ro): 50–85% of first-named variety; 15–50% of other variety

RED WINES

• Rosso (Rd): Any proportions of Ciliegiolo, Groppello, Merlot, and/or Pollera + OAG
• Varietals (Rd): Minimum 85% Ciliegiolo, Groppello, Merlot, or Pollera + OAG
• Dual varietals (Rd): 50–85% of first-named variety; 15–50% of other variety

Significant Production Rules: 

• Zone of production: Defined area in the province of Massa e Carrara
• Minimum alcohol level: 10.5%
• Aging: No minimums specified