Region: Toscana
History: Established as the Bianco Pisano di San Torpè DOC in 1980; name changed in 2011
Principal White Grape Varieties: Chardonnay, Malvasia, Sauvignon Blanc, Trebbiano, Vermentino
Principal Red Grape Varieties: Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 50% Trebbiano Toscano + OAWG
- Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
- Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
- Trebbiano (Wh): Minimum 85% Trebbiano Toscano + OAWG
- Vermentino (Wh): Minimum 85% Vermentino + OAWG
ROSATO WINES
- Rosato (Ro): Minimum 50% Sangiovese + OANG (maximum 20% OANWG)
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Minimum 50% Trebbiano and/or Malvasia Bianca Lunga + OAWG
- Riserva (Vin Santo)
Significant Production Rules:
- 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, white varietals, and Rosato; 16.0% (potential) for Vin Santo
- Aging: For Bianco and Rosato, minimum approx. 4–5 months (ERD = March 1, V+1); for Vin Santo, minimum approx. 3 years in barrel (ERD = November 1, V+3); for Vin Santo Riserva, minimum approx. 4 years in barrel (ERD = November 1, V+4)
