Region: Toscana
History: Established as a DOC in 1967
Principal White Grape Varieties: Ansonica, Moscato, Trebbiano, Vermentino
Principal Red Grape Varieties: Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): 10–70% Trebbiano Toscano (locally Procanico); 10–70% Ansonica and/or Vermentino; maximum 30% OAWG
- Ansonica (Wh): Minimum 85% Ansonica + OAWG
- Trebbiano or Procanico (Wh): Minimum 85% Trebbiano + OAWG
- Vermentino (Wh): Minimum 85% Vermentino + OAWG
ROSATO WINES
- Rosato (Ro): Minimum 60% Sangiovese (locally Sangioveto); maximum 40% OARG; maximum 20% OAWG
RED WINES
- Rosso (Rd): Minimum 60% Sangiovese + OARG
- Sangiovese or Sangioveto (Rd): Minimum 85% Sangiovese + OARG
- Riserva (Rosso)
SPARKLING WINES
- Spumante (WhSp): 10–70% Trebbiano; 10–70% Ansonica and/or Vermentino; maximum 30% OAWG
DESSERT AND SPECIALTY WINES
- Passito (WhSw): Minimum 70% Ansonica, Moscato, Trebbiano, and/or Vermentino + OAWG
- Ansonica Passito (WhSw): Minimum 85% Ansonica + OAWG
- Moscato Passito (WhSw): 100% Moscato
- Vin Santo (WhSw): Same as Bianco
- Vin Santo Occhio di Pernice (RoSw): Same as Rosato
Significant Production Rules:
- Grapes for all Passito wines must be dried on or off the vine for at least 10 days to achieve a minimum sugar level of 300 g/l (30.0%)
- Grapes for Vin Santo and Vin Santo Occhio di Pernice must be dried naturally to achieve a minimum sugar level of 265 g/l (26.5%) and can be pressed only between November 1, V, and March 31, V+1
- Minimum alcohol level: 11.0% for Bianco, Trebbiano, and Rosato; 11.5% for Ansonica, Vermentino, Rosso, Sangiovese, and Spumante; 12.0% for Ansonica Passito (16.0% potential); 12.0% for Bianco Passito and Moscato Passito (18.0% potential); 12.5% for Riserva; 13.0% for Vin Santo (16.0% potential); 14.0% for Vin Santo Occhio di Pernice (16.0% potential)
- Residual sugar: Minimum 30 g/l (3.0%) for Vin Santo
- Aging: For Riserva, minimum 2 years, including 12 months in barrel (ERD = November 1, V+2)
