Region: Toscana
History: Established as a DOC in 1985
Principal White Grape Varieties: Chardonnay, Grechetto, Malvasia, Pinot Bianco, Sauvignon Blanc, Trebbiano, Vermentino
Principal Red Grape Varieties: Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): 30–50% Malvasia Bianca Lunga and/or Trebbiano Toscano + OANWG
- Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
- Grechetto (Wh): Minimum 85% Grechetto + OANWG
- Pinot Bianco (Wh): Minimum 85% Pinot Bianco + OANWG
- Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OANWG
- Trebbiano (Wh): Minimum 85% Trebbiano + OANWG
- Vermentino (Wh): Minimum 85% Vermentino + OANWG
ROSATO WINES
- Rosato (Ro): Minimum 50% Sangiovese + OANG
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Minimum 50% Malvasia and/or Trebbiano + OAWG
- Riserva (Vin Santo)
Significant Production Rules:
- For Vin Santo, grapes must be dried on or off the vine to achieve a minimum sugar level of 266 g/l (26.6%)
- Minimum alcohol level: 10.5% for Bianco and Trebbiano; 11.0% for varietals except Trebbiano and for Rosato; 12.0% for Vin Santo (16.0% potential)
- Aging: For Vin Santo, minimum approx. 3 years in caratelli (small barrels; ERD = December 1, V+3); for Vin Santo Riserva, minimum approx. 4 years in caratelli (ERD = December 1, V+4)
