Region: Toscana
History: Established as a DOC in 1989
Principal White Grape Varieties: Trebbiano
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 60% Trebbiano Toscano + OAWG
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Minimum 60% Trebbiano + OAWG
Significant Production Rules:
- After harvest, grapes for Vin Santo must be dried naturally to achieve a minimum sugar level of 280 g/l (28.0%)
- Minimum alcohol level: 11.0% for Bianco; 14.0% for Vin Santo amabile (17.0% potential); 16.0% for Vin Santo secco (17.0% potential)
- Residual sugar: For Vin Santo secco, maximum approx. 18 g/l (1.8%); for Vin Santo amabile, minimum approx. 55 g/l (5.5%)
- Aging: For Bianco, minimum approx. 2–3 months (ERD = December 1, V); for Vin Santo, minimum approx. 3 years in caratelli (small barrels; ERD = December 1, V+3)
