Candia dei Colli Apuani DOC

Candia dei Colli Apuani See Toscana (perimeter) map, ref #6
Region:
History: Established as a DOC in 1981
Vineyard Area: 32 ha / 78 acres (2014)
Production: 960 hl / 10,650 cases (2014)
Principal White Grape Varieties: Vermentino
Principal Red Grape Varieties: Barsaglina, Sangiovese, Vermentino Nero
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh, WhFr, WhSw, WhFrSw): Minimum 70% Vermentino + OAWG
  • Vermentino (Wh): Minimum 85% Vermentino + OAWG
ROSATO WINES
  • Rosato (Ro): 60–80% Sangiovese; maximum 20% Merlot; maximum 20% OARG
  • Vermentino Nero Rosato (Ro): Minimum 85% Vermentino Nero + OARG
RED WINES
  • Rosso (Rd): 60–80% Sangiovese; maximum 20% Merlot; maximum 20% OARG
  • Massaretta (Rd): Minimum 85% Barsaglina + OARG
  • Vermentino Nero (Rd): Minimum 85% Vermentino Nero + OARG
DESSERT AND SPECIALTY WINES
  • Vendemmia Tardiva (Wh, WhSw): Minimum 70% Vermentino + OAWG
  • Vin Santo (WhSw): Minimum 70% Vermentino + OAWG

Significant Production Rules:
  • For Vendemmia Tardiva, grapes must be dried on or off the vine to achieve a minimum potential alcohol level of 15.0%
  • For Vin Santo, grapes must be air-dried to achieve a minimum sugar level of 270 g/l (27.0%) and a minimum potential alcohol level of 16.0% and can be pressed only between December 1, V, and March 31, V+1
  • Minimum alcohol level: 11.5% for Bianco, Rosato, Rosso, and varietals; 14.0% for Vin Santo (16.5% potential); 14.5% for Vendemmia Tardiva
  • Residual sugar: Minimum 20 g/l (2.0%) for Vin Santo
  • Aging: For Vin Santo, minimum 3 years (ERD = November 1, V+3)

Last Disciplinare Modification: 11/30/2011