Region: Toscana
History: Established as a DOC in 1999
Vineyard Area: 3 ha / 7 acres (2013, V)
Production: 160 hl (total 2013/14, V); avg. 3,000 cases bottled annually
Principal White Grape Varieties: Trebbiano, Vermentino
Principal Red Grape Varieties: Cabernet Sauvignon, Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 50% Trebbiano Toscano + OANWG
- Vermentino (Wh): Minimum 85% Vermentino + OANWG
ROSATO WINES
- Rosato (Ro): Minimum 50% Sangiovese + OANRG
RED WINES
- Rosso (Rd): Minimum 50% Sangiovese + OANRG
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
- Sangiovese (Rd): Minimum 85% Sangiovese + OANRG
- Riserva (Rosso)
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Minimum 50% Trebbiano + OANWG
Significant Production Rules:
- For Vin Santo, grapes must be air-dried to achieve a minimum sugar level of 266 g/l (26.6%)
- Minimum alcohol level: 10.5% for Bianco and Rosato; 11.0% for Vermentino and Rosso; 12.0% for red varietals and Riserva; 12.0% for Vin Santo (16.0% potential)
- Aging: For Bianco, Vermentino, and Rosato, minimum approx. 2–3 months (ERD = December 31, V); for Rosso, minimum approx. 3 months (ERD = February 1, V+1); for red varietals, minimum approx. 4 months (ERD = March 1, V+1); for Riserva, minimum approx. 30 months, including 6 months in barrel (ERD = June 1, V+3); for Vin Santo, minimum approx. 3 years (ERD = November 1, V+3)
