Capalbio DOC

Capalbio See Toscana (perimeter) map, ref #7
Region:
History: Established as a DOC in 1999
Vineyard Area: 3 ha / 7 acres (2014)
Production: 75 hl / 820 cases (2014)
Principal White Grape Varieties: Trebbiano, Vermentino
Principal Red Grape Varieties: Cabernet Sauvignon, Sangiovese
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 50% Trebbiano Toscano + OANWG
  • Vermentino (Wh): Minimum 85% Vermentino + OANWG
ROSATO WINES
  • Rosato (Ro): Minimum 50% Sangiovese + OANRG
RED WINES
  • Rosso (Rd): Minimum 50% Sangiovese + OANRG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OANRG
  • Riserva (Rosso)
DESSERT AND SPECIALTY WINES
  • Vin Santo (Wh, WhSw): Minimum 50% Trebbiano + OANWG

Significant Production Rules:
  • For Vin Santo, grapes must be air-dried to achieve a minimum sugar level of 266 g/l (26.6%)
  • Minimum alcohol level: 10.5% for Bianco and Rosato; 11.0% for Vermentino and Rosso; 12.0% for red varietals and Riserva; 12.0% for Vin Santo (16.0% potential)
  • Aging: For Bianco, Vermentino, and Rosato, minimum approx. 2–3 months (ERD = December 31, V); for Rosso, minimum approx. 3 months (ERD = February 1, V+1); for red varietals, minimum approx. 4 months (ERD = March 1, V+1); for Riserva, minimum approx. 30 months, including 6 months in barrel (ERD = June 1, V+3); for Vin Santo, minimum approx. 3 years (ERD = November 1, V+3)

Last Disciplinare Modification: 07/12/2013