Region: Toscana
History: Established as a DOC in 1969
Principal White Grape Varieties: Pinot Bianco, Pinot Grigio, Roussanne, Sauvignon Blanc, Semillon, Trebbiano, Vermentino
Principal Red Grape Varieties: Cabernet Sauvignon, Merlot, Sangiovese, Syrah
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): 30–60% Trebbiano Toscano; 40–70% Pinot Bianco, Pinot Grigio, Roussanne, Sauvignon Blanc, Sémillon, and/or Vermentino; maximum 20% OANWG
- Sauvignon Blanc (Wh): Minimum 85% Sauvignon Blanc + OANWG
- Vermentino (Wh): Minimum 85% Vermentino + OANWG
RED WINES
- Rosso (Rd): 50–75% Sangiovese; 15–40% Canaiolo Nero, Merlot, and/or Syrah; 10–30% Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Colorino, and/or Malvasia Nera (di Lecce or di Brindisi); maximum 20% OANG
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
- Merlot (Rd): Minimum 85% Merlot + OANRG
- Syrah (Rd): Minimum 85% Syrah + OANRG
- Riserva (Rosso)
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Same as Bianco
- Vin Santo Occhio di Pernice (RoSw): Same as Rosso
Significant Production Rules:
- For Vin Santo and Vin Santo Occhio di Pernice, grapes must be air-dried to achieve a minimum sugar level of 266 g/l (26.6%) and can be pressed only between December 1, V, and March 31, V+1
- Minimum alcohol level: 11.5% for Bianco and Rosso; 12.0% for white varietals and Riserva; 12.5% for red varietals; 13.0% for Vin Santo amabile (16.0% potential); 14.0% for Vin Santo secco and Vin Santo Occhio di Pernice (16.0% potential)
- Aging: For Riserva, minimum 2 years, including 6 months in bottle (ERD = January 1, V+3); for Vin Santo and Vin Santo Occhio di Pernice, minimum approx. 3 years in caratelli (small barrels; ERD = November 1, V+3)
