Maremma Toscana DOC
Toscana托斯卡纳
Region: Toscana
History: Elevated from IGT to DOC in 2011
Vineyard Area: 1,564 ha / 3,863 acres (2014)
Production: 30,550 hl / 339,400 cases (2014)
Principal White Grape Varieties: Ansonica, Chardonnay, Malvasia, Sauvignon Blanc, Trebbiano, Vermentino, Viognier
Principal Red Grape Varieties: Cabernet Sauvignon, Canaiolo Nero, Ciliegiolo, Merlot, Sangiovese, Syrah
Styles and Wine Composition:
Bianco (Wh): Minimum 40% Trebbiano and/or Vermentino + OAWG
Ansonica (Wh): Minimum 85% Ansonica + OAWG
Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
Trebbiano (Wh): Minimum 85% Trebbiano Toscano + OAWG
Vermentino (Wh): Minimum 85% Vermentino + OAWG
Viognier (Wh): Minimum 85% Viognier + OAWG
Rosato (Ro): Minimum 40% Ciliegiolo and/or Sangiovese + OARG
Rosso (Rd): Minimum 40% Sangiovese + OARG
Alicante (Rd): Minimum 85% Alicante + OARG
Cabernet (Rd): Minimum 85% Cabernet Franc and/or Cabernet Sauvignon + OARG
Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
Canaiolo (Rd): Minimum 85% Canaiolo Nero + OARG
Ciliegiolo (Rd): Minimum 85% Ciliegiolo + OARG
Merlot (Rd): Minimum 85% Merlot + OARG
Sangiovese (Rd): Minimum 85% Sangiovese + OARG
Syrah (Rd): Minimum 85% Syrah + OARG
Novello (Rosso)
Spumante (WhSp): Can be made by a second fermentation of Bianco or varietal Ansonica or Vermentino
Vendemmia Tardiva (WhSw): Same as Bianco or one of the white varietals
Passito Bianco (Wh, WhSw): Same as Bianco, Ansonica, Chardonnay, Sauvignon, or Vermentino
Passito Rosso (Rd, RdSw): Same as Rosso, Cabernet, Cabernet Sauvignon, Ciliegiolo, or Sangiovese
Vin Santo (Wh, WhSw): Minimum 40% Malvasia and/or Trebbiano + OAWG
Significant Production Rules:
Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 15.5%
Grapes for Vin Santo must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%)
40% of grapes for Novello must undergo carbonic maceration and the wine must be bottled by December 31
Spumante may be made by Metodo Classico (wines undergo second fermentation in bottles) or the Charmat (aka Martinotti) method (fermented in pressurized tanks)
Minimum alcohol level: 10.5% for Bianco, Rosato, and Spumante Bianco; 11.0% for white varietals, Rosso, Novello, and varietal spumanti; 11.5% for red varietals; 15.0% potential for Vendemmia Tardiva; 12.0% for Passito (15.5% potential); 12.0% for Vin Santo (16.0% potential)
Residual sugar: Maximum 8 g/l (0.8%) for Novello; sparkling wines can range from natural (zero dosage) to extra dry
Aging: For Vendemmia Tardiva, minimum approx. 7–8 months, including 3 months in barrel and/or bottle (ERD = June 30, V+1); for Passito, minimum approx. 9 months, including 6 months in barrel and/or bottle (ERD = September 30, V+1); for Vin Santo, minimum approx. 26 months in barrel (ERD = March 1, V+3)
Last Disciplinare Modification: 11/30/2011