Region: Toscana
History: Established as a DOC in 2010
Principal White Grape Varieties: Malvasia, Trebbiano
Principal Red Grape Varieties: Cabernet Sauvignon, Canaiolo Nero, Merlot, Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 60% Trebbiano and/or Malvasia + OAWG
- Malvasia (Wh): Minimum 85% Malvasia Bianca Lunga + OAWG
RED WINES
- Rosso (Rd): Minimum 60% Sangiovese + OARG
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
- Canaiolo (Rd): Minimum 85% Canaiolo Nero + OARG
- Merlot (Rd): Minimum 85% Merlot + OARG
- Sangiovese (Rd): Minimum 85% Sangiovese + OARG
- Riserva (Rosso)
DESSERT AND SPECIALTY WINES
- Vendemmia Tardiva (WhSw): Minimum 60% Trebbiano and/or Malvasia + OAWG
- Passito (WhSw): Minimum 60% Trebbiano and/or Malvasia + OAWG
Significant Production Rules:
- Grapes for Vendemmia Tardiva must be dried on the vine to achieve a minimum potential alcohol level of 15.0% and cannot be harvested until after October 1
- Grapes for Passito must be dried after harvest to achieve a minimum sugar level of 300 g/l (30.0%)
- Minimum alcohol level: 11.0% for Bianco and Malvasia; 12.0% for Rosso; 12.5% for red varietals; 13.5% for Riserva; 15.0% potential for Vendemmia Tardiva (maximum 11.0% actual); 17.0% potential for Passito (maximum 11.0% actual)
- Aging: For Malvasia and Rosso, minimum approx. 4–5 months (ERD = March 1, V+1); for Vendemmia Tardiva, minimum approx. 5 months (ERD = April 1, V+1); for red varietals, minimum approx. 14 months, including 5 months in barrel (ERD = January 1, V+2); for Passito and Riserva, minimum approx. 26 months, including 12 months in barrel (ERD = January 1, V+3)
