Region: Toscana
History: Established as a DOC in 1990
Vineyard Area: 110 ha / 270 acres (2014, C)
Production: 3,500 hl (total 2014, C); avg. 38,000 cases bottled annually
Principal White Grape Varieties: Malvasia, Trebbiano
Principal Red Grape Varieties: Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 50% Trebbiano Toscano + OAG (maximum 15% OARG)
ROSATO WINES
- Rosato (Ro): Minimum 50% Sangiovese + OAG (maximum 25% OAWG)
RED WINES
- Rosso (Rd): Minimum 50% Sangiovese + OAG (maximum 25% OAWG)
- Novello (Rosso): Minimum 50% Sangiovese + OAG (maximum 15% OAWG)
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Minimum 70% Malvasia Bianca Lunga and/or Trebbiano + OAG
- Vin Santo Occhio di Pernice (Ro, RoSw): Minimum 50% Sangiovese + OARG
- Riserva (Vin Santo, Vin Santo Occhio di Pernice)
Significant Production Rules:
- Maximum vineyard elevation: 700 m (2,300 ft)
- For Vin Santo and Vin Santo Occhio di Pernice, grapes must be air-dried to achieve a minimum sugar level of 260 g/l (26.0%)
- For Rosso, enrichment by the Governo method (refermentation of wine with dried grapes) is allowed until December 31, V
- Minimum alcohol level: 10.0% for Bianco; 10.5% for Rosato and Rosso; 11.0% for Novello; 13.0% for Vin Santo (15.5% potential); 14.0% for Vin Santo Occhio di Pernice (16.5% potential)
- Aging: For Rosso, minimum approx. 3 months (ERD = February 1, V+1); for Vin Santo and Vin Santo Occhio di Pernice, minimum approx. 3 years in caratelli (small barrels; ERD = November 1, V+3); for Riserva, minimum 4 years in caratelli (ERD = November 1, V+4)
