Sant’Antimo DOC

Region: Toscana

History: Established as a DOC in 1996
Vineyard Area: 434 ha / 1,072 acres (2013, V)
Production: 2,440 hl (total 2013/14, V); avg. 28,000 cases bottled annually
Principal White Grape Varieties: Chardonnay, Malvasia, Pinot Grigio, Sauvignon Blanc, Trebbiano
Principal Red Grape Varieties: Cabernet Sauvignon, Malvasia Nera, Merlot, Pinot Nero, Sangiovese
Styles and Wine Composition: 

WHITE WINES

• Bianco (Wh): Any proportions of authorized white grapes
• Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
• Pinot Grigio (Wh): Minimum 85% Pinot Grigio + OAWG
• Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG

RED WINES

• Rosso (Rd): Any proportions of authorized red grapes
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
• Merlot (Rd): Minimum 85% Merlot + OARG
• Pinot Nero (Rd): Minimum 85% Pinot Nero + OARG
• Novello (Rosso)

DESSERT AND SPECIALTY WINES

• Vin Santo (Wh, WhSw): Minimum 70% Malvasia Bianca Lunga and/or Trebbiano Toscano + OAG
• Vin Santo Occhio di Pernice (RoSw): 50–70% Sangiovese; 30–50% Malvasia Nera; maximum 30% OARG
• Riserva (Vin Santo, Vin Santo Occhio di Pernice)

Significant Production Rules: 

• Maximum vineyard elevation: 600 m (1,970 ft)
• For Vin Santo and Vin Santo Occhio di Pernice, grapes 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 Novello; 11.5% for Bianco and white varietals; 12.0% for Rosso and red varietals; 13.0% for Vin Santo amabile (16.0% potential); 14.0% for Vin Santo secco and Vin Santo Occhio di Pernice (16.0% potential)
• Residual sugar: Maximum 2.0% potential alcohol (approx. 35 g/l or 3.5% residual sugar) for Vin Santo secco; minimum 3.0% potential alcohol (approx. 50 g/l or 5.0% residual sugar) for Vin Santo amabile
• Aging: For Vin Santo and Vin Santo Occhio di Pernice, minimum approx. 3 years in barrel (ERD = November 1, V+3); for Vin Santo and Vin Santo Occhio di Pernice Riserva, minimum approx. 4 years in barrel (ERD = November 1, V+4)