Region: Toscana
History: Established as a DOC in 1976
Principal White Grape Varieties: Chardonnay, Sauvignon Blanc, Trebbiano, Vermentino
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Merlot, Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 50% Trebbiano Toscano + OAWG
- Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
- Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OANWG
- Vermentino (Wh): Minimum 85% Vermentino + OANWG
RED WINES
- Rosso (Rd): Minimum 50% Sangiovese + OARG
- Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OARG
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
- Merlot (Rd): Minimum 85% Merlot + OARG
- Sangiovese (Rd): Minimum 85% Sangiovese + OARG
- Riserva (Rosso, red varietals)
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Minimum 50% Trebbiano + OAWG
Significant Production Rules:
- For Vin Santo, grapes must be dried on or off the vine to achieve a minimum sugar level of 250 g/l (25.0%) and can be pressed only between November 20, V, and March 31, V+1
- Minimum alcohol level: 11.0% for Bianco and white varietals; 11.5% for Rosso and Sangiovese; 12.0% for Cabernet Franc, Cabernet Sauvignon, and Merlot; 12.5% for Riserva; 16.0% (potential) for Vin Santo
- Aging: For Riserva, minimum 2 years, including 3 months in bottle (ERD = November 1, V+2); for Vin Santo, minimum 4 years, including 18 months in barrel and 1 year in bottle (ERD = November 1, V+4)
