Region: Toscana
History: Established as a DOC in 1993
Vineyard Area: 53 ha / 131 acres (2011)
Production: 125 hl / 1,389 cases (2011)
Principal White Grape Varieties: Ansonica, Chardonnay, Sauvignon Blanc, Vermentino
Principal Red Grape Varieties: Cabernet Sauvignon, Merlot, Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): 30–50% Ansonica; 20–40% Vermentino; 10–30% Trebbiano Toscano; maximum 20% Chardonnay and/or Sauvignon Blanc; maximum 40% OANWG
- Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
- Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OANWG
- Vermentino (Wh): Minimum 85% Vermentino + OANWG
ROSATO WINES
- Rosato (Ro): Minimum 70% Sangiovese + OANRG
RED WINES
- Rosso (Rd): Minimum 70% Sangiovese + OANRG
- Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
- Merlot (Rd): Minimum 85% Merlot + OANRG
- Sangiovese (Rd): Minimum 85% Sangiovese + OANRG
- Riserva (Rosso, Sangiovese)
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): 30–50% Ansonica; 20–40% Vermentino; 10–30% Trebbiano Toscano; maximum 20% Chardonnay and/or Sauvignon Blanc; maximum 40% OANWG
Significant Production Rules:
- Grapes for Vin Santo must be dried on or off the vine 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: 11.0% for Rosato; 11.5% for Bianco and Rosso; 12.0% for white varietals and Sangiovese; 12.5% for Cabernet Sauvignon, Merlot, and Riserva; 16.0% (potential) for Vin Santo
- Aging: For Bianco and white varietals, minimum approx. 3 months (ERD = December 31, V); for Rosato, Rosso, and red varietals, minimum approx. 4–5 months (ERD = March 1, V+1); for Riserva, minimum 2 years, including 12 months in barrel and 3 months in bottle (ERD = November 1, V+2); for Vin Santo, minimum approx. 32 months, including 24 months in caratelli (small barrels; ERD = November 1, V+3)
