Region: Toscana
History: Established as a DOC in 1999
Vineyard Area: 207 ha / 511 acres (2013, C)
Production: 6,530 hl / 72,600 cases (2013, C)
Principal White Grape Varieties: Chardonnay, Grechetto, Malvasia, Sauvignon Blanc, Trebbiano
Principal Red Grape Varieties: Cabernet Sauvignon, Malvasia Nera, Merlot, Sangiovese, Syrah
Styles and Wine Composition:
WHITE WINES
- Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
- Grechetto (Wh): Minimum 85% Grechetto + OANWG
- Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OANWG
RED WINES
- Rosso (Rd): 50–60% Syrah; 10–20% Merlot; 20–30% OANRG
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
- Merlot (Rd): Minimum 85% Merlot + OANRG
- Sangiovese (Rd): Minimum 85% Sangiovese + OANRG
- Syrah (Rd): Minimum 85% Syrah + OANRG
- Riserva (red varietals)
DESSERT AND SPECIALTY WINES
- Vin Santo (WhSw): Minimum 70% Grechetto, Malvasia Bianca, and/or Trebbiano Toscano; maximum 30% Sangiovese (vinified as a white wine)
- Vin Santo Occhio di Pernice (RdSw): Any proportions of Malvasia Nera and/or Sangiovese
- Riserva (Vin Santo)
Significant Production Rules:
- For Vin Santo, grapes must be air-dried to achieve a minimum sugar level of 280 g/l (28.0%) and can be pressed only between December 15, V, and April 30, V+1
- For Vin Santo Occhio di Pernice, grapes must be air-dried to achieve a minimum sugar level of 350 g/l (35.0%) and can be pressed only between February 28 and April 30, V+1
- Minimum alcohol level: 11.5% for white varietals; 12.0% for red varietals; 12.5% for Rosso and red varietal riservas; 14.5% for Vin Santo Riserva (17.0% potential); 15.0% for Vin Santo Occhio di Pernice (18.0% potential); 17.0% (potential) for Vin Santo
- Residual sugar: 20 g/l (2.0%) for Vin Santo; 25 g/l (2.5%) for Vin Santo Riserva; 45 g/l (4.5%) for Vin Santo Occhio di Pernice
- Aging: For white varietals, minimum approx. 3 months (ERD = January 1, V+1); for Rosso and red varietals, minimum approx. 5 months (ERD = March 31, V+1); for red varietal riservas, minimum 2 years, including 12 months in barrel and 4 months in bottle (ERD = November 1, V+2); for Vin Santo, minimum 33 months in caratelli (small barrels) and 3 months in bottle (ERD = December 16, V+3); for Vin Santo Riserva, minimum 5 years in caratelli and 6 months in bottle (ERD = December 16, V+5); for Vin Santo Occhio di Pernice, minimum 8 years in caratelli and 6 months in bottle (ERD = February 28, V+8)
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