Region: Toscana
History: Established as a DOC in 2000
Principal White Grape Varieties: Malvasia, Trebbiano
Principal Red Grape Varieties: Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 50% Trebbiano Toscano + OANWG
ROSATO WINES
- Rosato (Ro): Minimum 60% Sangiovese + OANG (maximum 10% OANWG)
RED WINES
- Rosso (Rd): Minimum 60% Sangiovese + OANG (maximum 10% OANWG)
- Sangiovese (Rd): Minimum 90% Sangiovese; maximum 10% Canaiolo Nero, Ciliegiolo, Colorino, Foglia Tonda, Malvasia Nera, and/or Pugnitello
- Riserva (Rosso, Sangiovese)
DESSERT AND SPECIALTY WINES
- Vin Santo or Vinsanto (Wh, WhSw): Minimum 50% Malvasia Bianca Lunga and/or Trebbiano + OAWG
Significant Production Rules:
- Maximum vineyard elevation: 700 m (2,300 ft)
- Grapes for Vin Santo must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%)
- Minimum alcohol level: 11.0% for Bianco and Rosato; 12.0% for Rosso and Sangiovese; 12.0% for Vin Santo (16.0% potential); 12.5% for Riserva
- Aging: For Bianco, Rosato, and Rosso, minimum approx. 4–6 months (ERD = March 1, V+1); for Rosso Riserva, minimum 2 years, including 12 months in barrel (ERD = November 1, V+2); for Sangiovese Riserva, minimum 30 months, including 24 months in barrel (ERD = May 1, V+3); for Vin Santo, minimum 34 months, including the first 18 months in barrel (ERD = November 1, V+3)
