Region: Toscana
History: Established as a DOC in 1998; Montecucco Sangiovese was established as a separate DOCG in 2011
Vineyard Area: 117 ha / 289 acres (2013, V)
Production: 5,310 hl (total 2013/14, V); avg. 71,800 cases bottled annually
Principal White Grape Varieties: Grechetto, Malvasia, Trebbiano, Vermentino
Principal Red Grape Varieties: Ciliegiolo, Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 40% Trebbiano Toscano and/or Vermentino + OAWG
- Vermentino (Wh): Minimum 85% Vermentino + OAWG
ROSATO WINES
- Rosato (Ro): Minimum 60% Ciliegiolo and/or Sangiovese + OANRG
RED WINES
- Rosso (Rd): Minimum 60% Sangiovese + OANRG
- Riserva (Rosso)
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Minimum 70% Grechetto, Malvasia, and/or Vermentino + OAWG
- Vin Santo Occhio di Pernice (RoSw): Minimum 70% Sangiovese + OARG
Significant Production Rules:
- For Vin Santo and Vin Santo Occhio di Pernice, grapes must be air-dried to achieve a minimum sugar level of 260 g/l (26.0%)
- Minimum alcohol level: 11.5% for Bianco, Vermentino, and Rosato; 12.0% for Rosso; 12.0% for Vin Santo (17.0% potential); 12.5% for Riserva; 15.0% for Vin Santo Occhio di Pernice (20.0% potential)
- Aging: For Bianco, Vermentino, and Rosato, minimum approx. 3–4 months (ERD = February 1, V+1); for Rosso, minimum approx. 10 months (ERD = September 1, V+1); for Riserva, minimum 18 months in barrel and 6 months in bottle (ERD = November 1, V+2); for Vin Santo and Vin Santo Occhio di Pernice, minimum approx. 34 months, including 18 months in caratelli (ERD = November 1, V+3)
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