Region: Toscana
History: Established as a DOC in 2007
Principal White Grape Varieties: Chardonnay
Principal Red Grape Varieties: Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 50% Chardonnay + OANWG
- Riserva (Bianco)
RED WINES
- Rosso (Rd): 60–80% Sangiovese + OANRG
- Sangiovese (Rd): Minimum 85% Sangiovese + OANRG
- Superiore (Rosso)
- Riserva (Sangiovese)
DESSERT AND SPECIALTY WINES
- Passito (WhSw): Minimum 50% Chardonnay + OANWG
Significant Production Rules:
- For Passito, grapes must be dried on or off the vine to achieve a minimum sugar level of 280 g/l (28.0%) and can be pressed only between December 1, V, and March 31, V+1
- Minimum alcohol level: 11.0% for Bianco and Bianco Riserva; 12.0% for Rosso and Sangiovese; 12.5% for Superiore and Sangiovese Riserva; 12.5% for Passito (15.0% potential)
- Residual sugar: Minimum 2.5% potential alcohol (approx. 43 g/l or 4.3% residual sugar) for Passito
- Aging: For Bianco Riserva, minimum approx. 1 year, including 5 months in barrel and 3 months in bottle (ERD = September 30, V+1); for Rosso and Sangiovese, minimum approx. 1 year, including 3 months in bottle (ERD = September 30, V+1); for Superiore and Sangiovese Riserva, minimum approx. 26 months, including 12 months in barrel and 6 months in bottle (ERD = January 1, V+3); for Passito, minimum approx. 4 years, including 6 months in barrel and 6 months in bottle (ERD = September 30, V+4)
