Region: Toscana
History: Established as a DOC in 1981
Principal White Grape Varieties: Vermentino
Principal Red Grape Varieties: Barsaglina, Sangiovese, Vermentino Nero
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh, WhFr, WhSw, WhFrSw): Minimum 70% Vermentino + OAWG
- Vermentino (Wh): Minimum 85% Vermentino + OAWG
ROSATO WINES
- Rosato (Ro): 60–80% Sangiovese; maximum 20% Merlot; maximum 20% OARG
- Vermentino Nero Rosato (Ro): Minimum 85% Vermentino Nero + OARG
RED WINES
- Rosso (Rd): 60–80% Sangiovese; maximum 20% Merlot; maximum 20% OARG
- Massaretta (Rd): Minimum 85% Barsaglina + OARG
- Vermentino Nero (Rd): Minimum 85% Vermentino Nero + OARG
DESSERT AND SPECIALTY WINES
- Vendemmia Tardiva (Wh, WhSw): Minimum 70% Vermentino + OAWG
- Vin Santo (WhSw): Minimum 70% Vermentino + OAWG
Significant Production Rules:
- For Vendemmia Tardiva, grapes must be dried on or off the vine to achieve a minimum potential alcohol level of 15.0%
- For Vin Santo, grapes must be air-dried to achieve a minimum sugar level of 270 g/l (27.0%) and a minimum potential alcohol level of 16.0% and can be pressed only between December 1, V, and March 31, V+1
- Minimum alcohol level: 11.5% for Bianco, Rosato, Rosso, and varietals; 14.0% for Vin Santo (16.5% potential); 14.5% for Vendemmia Tardiva
- Residual sugar: Minimum 20 g/l (2.0%) for Vin Santo
- Aging: For Vin Santo, minimum 3 years (ERD = November 1, V+3)
