Region: Toscana
History: Established as a DOC in 1999
Vineyard Area: 265 ha / 655 acres (2013, V)
Production: 680 hl (total 2013/14, V); avg. 13,700 cases bottled annually
Principal Red Grape Varieties: Aleatico, Cabernet Sauvignon, Ciliegiolo, Merlot, Sangiovese
Styles and Wine Composition:
ROSATO WINES
- Rosato (Ro): Minimum 50% Sangiovese + OARG
RED WINES
- Rosso, Rosso Superiore, and Rosso Riserva (Rd): Minimum 50% Sangiovese + OARG
- Aleatico Superiore and Aleatico Riserva (Rd, RdSw): Minimum 85% Aleatico + OARG
- Cabernet Sauvignon Superiore and Cabernet Sauvignon Riserva (Rd): Minimum 85% Cabernet Sauvignon + OARG
- Ciliegiolo Superiore and Ciliegiolo Riserva (Rd): Minimum 85% Ciliegiolo + OARG
- Merlot Superiore and Merlot Riserva (Rd): Minimum 85% Merlot + OARG
- Sangiovese Superiore and Sangiovese Riserva (Rd): Minimum 85% Sangiovese + OARG
DESSERT AND SPECIALTY WINES
- Passito (RdSw): Minimum 85% Aleatico + OARG
- Riserva (Passito)
Significant Production Rules:
- Grapes for Passito must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%); grapes for Aleatico Superiore may also be partially dried on or off the vine
- Minimum alcohol level: 9.5% for Aleatico Superiore and Aleatico Riserva (12.0% potential); 11.0% for Rosato and Rosso; 12.0% for Rosso Superiore, Rosso Riserva, and all varietals except Aleatico; 12.5% for Passito (16.0% potential)
- Aging: For Rosato, minimum approx. 2–3 months (ERD = January 1, V+1); for Rosso, minimum approx. 4 months (ERD = March 1, V+1); for all Superiore wines and for Passito, minimum approx. 5–7 months (ERD = June 1, V+1); for all riservas, minimum 18 months in barrel and 6 months in bottle (ERD = November 1, V+2)
