Region: Toscana
History: Elevated from IGT to DOC in 2011
Vineyard Area: 1,564 ha / 3,863 acres (2013, V)
Production: 20,700 hl (total 2013/14, V); avg. 140,000 cases bottled annually
Principal White Grape Varieties: Ansonica, Chardonnay, Malvasia, Sauvignon Blanc, Trebbiano, Vermentino, Viognier
Principal Red Grape Varieties: Cabernet Sauvignon, Canaiolo Nero, Ciliegiolo, Merlot, Sangiovese, Syrah
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 40% Trebbiano and/or Vermentino + OAWG
- Ansonica (Wh): Minimum 85% Ansonica + OAWG
- Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
- Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
- Trebbiano (Wh): Minimum 85% Trebbiano Toscano + OAWG
- Vermentino (Wh): Minimum 85% Vermentino + OAWG
- Viognier (Wh): Minimum 85% Viognier + OAWG
ROSATO WINES
- Rosato (Ro): Minimum 40% Ciliegiolo and/or Sangiovese + OARG
RED WINES
- Rosso (Rd): Minimum 40% Sangiovese + OARG
- Alicante (Rd): Minimum 85% Alicante + OARG
- Cabernet (Rd): Minimum 85% Cabernet Franc and/or Cabernet Sauvignon + OARG
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
- Canaiolo (Rd): Minimum 85% Canaiolo Nero + OARG
- Ciliegiolo (Rd): Minimum 85% Ciliegiolo + OARG
- Merlot (Rd): Minimum 85% Merlot + OARG
- Sangiovese (Rd): Minimum 85% Sangiovese + OARG
- Syrah (Rd): Minimum 85% Syrah + OARG
- Novello (Rosso)
SPARKLING WINES
- Spumante (WhSp): Can be made by a second fermentation of Bianco or varietal Ansonica or Vermentino
DESSERT AND SPECIALTY WINES
- Vendemmia Tardiva (WhSw): Same as Bianco or one of the white varietals
- Passito Bianco (Wh, WhSw): Same as Bianco, Ansonica, Chardonnay, Sauvignon, or Vermentino
- Passito Rosso (Rd, RdSw): Same as Rosso, Cabernet, Cabernet Sauvignon, Ciliegiolo, or Sangiovese
- Vin Santo (Wh, WhSw): Minimum 40% Malvasia and/or Trebbiano + OAWG
Significant Production Rules:
- Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 15.5%
- Grapes for Vin Santo must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%)
- 40% of grapes for Novello must undergo carbonic maceration and the wine must be bottled by December 31
- Spumante may be made by Metodo Classico (wines undergo second fermentation in bottles) or the Charmat (aka Martinotti) method (fermented in pressurized tanks)
- Minimum alcohol level: 10.5% for Bianco, Rosato, and Spumante Bianco; 11.0% for white varietals, Rosso, Novello, and varietal spumanti; 11.5% for red varietals; 15.0% potential for Vendemmia Tardiva; 12.0% for Passito (15.5% potential); 12.0% for Vin Santo (16.0% potential)
- Residual sugar: Maximum 8 g/l (0.8%) for Novello; sparkling wines can range from natural (zero dosage) to extra dry
- Aging: For Vendemmia Tardiva, minimum approx. 7–8 months, including 3 months in barrel and/or bottle (ERD = June 30, V+1); for Passito, minimum approx. 9 months, including 6 months in barrel and/or bottle (ERD = September 30, V+1); for Vin Santo, minimum approx. 26 months in barrel (ERD = March 1, V+3)
