Region: Toscana
History: Established as a DOC in 1986
Principal White Grape Varieties: Chardonnay, Grechetto, Greco, Malvasia, Sauvignon Blanc, Trebbiano, Vermentino
Principal Red Grape Varieties: Canaiolo Nero, Ciliegiolo, Merlot, Sangiovese, Syrah
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): 40–80% Trebbiano Toscano; 10–60% Chardonnay, Grechetto, Greco, Malvasia, Sauvignon Blanc, and/or Vermentino; maximum 25% OAWG
- Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
- Vermentino (Wh): Minimum 85% Vermentino + OAWG
RED WINES
- Rosso (Rd): 45–80% Sangiovese; 10–50% Canaiolo Nero, Ciliegiolo, Merlot, and/or Syrah; maximum 35% OARG (maximum 5% Aleatico and/or Moscato)
- Merlot (Rd): Minimum 85% Merlot + OARG
- Sangiovese (Rd): Minimum 85% Sangiovese + OARG
- Riserva (Rosso, Merlot, Sangiovese)
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Any proportions of authorized white grapes
- Vin Santo Occhio di Pernice (RoSw): Any proportions of authorized red grapes
Significant Production Rules:
- For Vin Santo and Vin Santo Occhio di Pernice, grapes must be dried to achieve a minimum sugar level of 270 g/l (27.0%) and can be pressed only between December 1, V, and March 31, V+1
- Minimum alcohol level: 10.5% for Bianco; 11.0% for white varietals and Rosso; 11.5% for red varietals and Rosso Riserva; 12.0% for Merlot Riserva and Sangiovese Riserva; 16.0% (potential) for Vin Santo and Vin Santo Occhio di Pernice
- Aging: For Riserva, minimum 2 years (ERD = January 1, V+3); for Vin Santo and Vin Santo Occhio di Pernice, minimum 3 years in barrel (ERD = November 1, V+3)
