Region: Toscana
History: Established as the Bianco Vergine Valdichiana DOC in 1972; name changed in 2011
Principal White Grape Varieties: Chardonnay, Grechetto, Malvasia, Pinot Bianco, Pinot Grigio, Trebbiano
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Merlot, Sangiovese, Syrah
Styles and Wine Composition:
WHITE WINES
- Bianco or Bianco Vergine (Wh, WhFr, WhFrSw): Minimum 20% Trebbiano Toscano; maximum 80% Chardonnay, Grechetto, Pinot Bianco, and/or Pinot Grigio; maximum 15% OAWG
- Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
- Grechetto (Wh): Minimum 85% Grechetto + OAWG
ROSATO WINES
- Rosato (Ro): Minimum 50% Sangiovese; maximum 50% Cabernet Franc, Cabernet Sauvignon, Merlot, and/or Syrah; maximum 15% OARG
RED WINES
- Rosso (Rd): Minimum 50% Sangiovese; maximum 50% Cabernet Franc, Cabernet Sauvignon, Merlot, and/or Syrah; maximum 15% OARG
- Sangiovese (Rd): Minimum 85% Sangiovese + OARG
SPARKLING WINES
- Spumante (WhSp): Minimum 20% Trebbiano; maximum 80% Chardonnay, Grechetto, Pinot Bianco, and/or Pinot Grigio; maximum 15% OAWG
DESSERT AND SPECIALTY WINES
- Vin Santo (Wh, WhSw): Minimum 50% Malvasia (Bianca di Candia, Bianca Lunga, and/or Istriana) and/or Trebbiano Toscano; maximum 50% OAWG
- Riserva (Vin Santo)
Significant Production Rules:
- Maximum vineyard elevation: 600 m (1,970 ft)
- For Vin Santo, grapes must be dried to achieve a minimum sugar level of 260 g/l (26.0%) and can be pressed only between December 1, V, and March 31, V+1
- Minimum alcohol level: 10.0% for Bianco; 10.5% for Chardonnay, Grechetto, and Rosato; 11.0% for Rosso, Sangiovese, and Spumante; 15.0% (potential) for Vin Santo
- Residual sugar: Maximum 8 g/l (0.8%) for Bianco tranquillo, Rosato, Rosso, and all varietals; maximum 45 g/l (4.5%) for Bianco frizzante and Spumante; maximum 3.0% potential alcohol (approx. 50 g/l or 5.0% residual sugar) for Vin Santo secco; minimum 3.1% potential alcohol for Vin Santo amabile
- Aging: For all wines except Vin Santo, minimum approx. 3–5 months (ERD = January 31, V+1); for Vin Santo, minimum approx. 3 years, including 2 years in barrel (ERD = November 1, V+3); for Vin Santo Riserva, minimum approx. 4 years, including 2 years in barrel (ERD = November 1, V+4)
