Maremma Toscana DOC

Toscana托斯卡纳

Region: 
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: AnsonicaChardonnayMalvasiaSauvignon BlancTrebbianoVermentinoViognier
Principal Red Grape Varieties: Cabernet SauvignonCanaiolo NeroCiliegioloMerlotSangioveseSyrah
Styles and Wine Composition: 

WHITE WINES
  • 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 WINES
  • Rosato (Ro): Minimum 40% Ciliegiolo and/or Sangiovese + OARG

RED WINES
  • 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)

SPARKLING WINES
  • Spumante (WhSp): Can be made by a second fermentation of Bianco or varietal Ansonica or Vermentino

DESSERT AND SPECIALTY WINES
  • 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