Region: Toscana
History: Established as a DOC in 1966
Vineyard Area: 312 ha / 771 acres (2013, V)
Production: 11,600 hl (total 2013/14, V); avg. 122,600 cases bottled annually
Principal White Grape Varieties: Ansonica, Chardonnay, Grechetto, Greco, Malvasia, Pinot Bianco, Sauvignon Blanc, Trebbiano, Verdello, Viognier, Welschriesling (Riesling Italico)
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 40% Trebbiano Toscano; maximum 60% Ansonica, Chardonnay, Grechetto, Greco, Malvasia Bianca Lunga, Pinot Bianco, Sauvignon Blanc, Verdello, Viognier, and/or Welschriesling (aka Riesling Italico); maximum 15% OAWG
- Superiore (Bianco)
SPARKLING WINES
- Spumante (WhSp): Same as Bianco
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Same as Bianco
Significant Production Rules:
- After harvest, grapes for Vin Santo must be air-dried to achieve a minimum sugar level of 260 g/l (26.0%)
- Minimum alcohol level: 11.0% for Bianco; 11.5% for Spumante; 12.0% for Superiore; 12.0% for Vin Santo (16.0% potential)
- Residual sugar: Spumante can range from natural (zero dosage) to dry
- Aging: For Vin Santo, minimum approx. 2 years, including 18 months in barrel (ERD = March 1, V+3)
