Region: Toscana
History: Established as a DOC in 1976
Principal White Grape Varieties: Trebbiano
Principal Red Grape Varieties: Canaiolo Nero, Sangiovese
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh): Minimum 70% Trebbiano Toscano + OAWG
- Superiore (Bianco)
RED WINES
- Rosso (Rd): Minimum 70% Canaiolo Nero and/or Sangiovese (minimum 35% Sangiovese and 20% Canaiolo Nero) + OAG (maximum 10% OAWG)
- Sangiovese (Rd): Minimum 85% Sangiovese + OAG (maximum 5% OAWG)
- Superiore (Rosso)
DESSERT AND SPECIALTY WINES
- Vin Santo or Vinsanto (Wh, WhSw): Minimum 70% Trebbiano Toscano + OAWG
Significant Production Rules:
- Grapes for Vin Santo must be dried to achieve a minimum sugar level of 280 g/l (28.0%)
- For Rosso and Sangiovese, enrichment by the Governo method (refermentation of wine with dried grapes) is allowed
- Minimum alcohol level: 11.0% for Bianco; 11.5% for Bianco Superiore; 12.0% for Rosso; 12.5% for Sangiovese and Rosso Superiore; 17.0% (potential) for Vin Santo
- Aging: For Superiore (Bianco and Rosso) and Sangiovese, minimum approx. 4–6 months (ERD = March 1, V+1); for Vin Santo, minimum approx. 3 years (ERD = December 1, V+3)
