Elba DOC

Elba See Toscana (perimeter) map, ref #20
Region:
History: Established as a DOC in 1967
Vineyard Area: 77 ha / 190 acres (2014)
Production: 3,150 hl / 35,000 cases (2014)
Principal White Grape Varieties: Ansonica, Moscato, Trebbiano, Vermentino
Principal Red Grape Varieties: Sangiovese
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): 10–70% Trebbiano Toscano (locally Procanico); 10–70% Ansonica and/or Vermentino; maximum 30% OAWG
  • Ansonica (Wh): Minimum 85% Ansonica + OAWG
  • Trebbiano or Procanico (Wh): Minimum 85% Trebbiano + OAWG
  • Vermentino (Wh): Minimum 85% Vermentino + OAWG
ROSATO WINES
  • Rosato (Ro): Minimum 60% Sangiovese (locally Sangioveto); maximum 40% OARG; maximum 20% OAWG
RED WINES
  • Rosso (Rd): Minimum 60% Sangiovese + OARG
  • Sangiovese or Sangioveto (Rd): Minimum 85% Sangiovese + OARG
  • Riserva (Rosso)
SPARKLING WINES
  • Spumante (WhSp): 10–70% Trebbiano; 10–70% Ansonica and/or Vermentino; maximum 30% OAWG
DESSERT AND SPECIALTY WINES
  • Passito (WhSw): Minimum 70% Ansonica, Moscato, Trebbiano, and/or Vermentino + OAWG
  • Ansonica Passito (WhSw): Minimum 85% Ansonica + OAWG
  • Moscato Passito (WhSw): 100% Moscato
  • Vin Santo (WhSw): Same as Bianco
  • Vin Santo Occhio di Pernice (RoSw): Same as Rosato

Significant Production Rules:
  • Grapes for all Passito wines must be dried on or off the vine for at least 10 days to achieve a minimum sugar level of 300 g/l (30.0%)
  • Grapes for Vin Santo and Vin Santo Occhio di Pernice must be dried naturally to achieve a minimum sugar level of 265 g/l (26.5%) and can be pressed only between November 1, V, and March 31, V+1
  • Minimum alcohol level: 11.0% for Bianco, Trebbiano, and Rosato; 11.5% for Ansonica, Vermentino, Rosso, Sangiovese, and Spumante; 12.0% for Ansonica Passito (16.0% potential); 12.0% for Bianco Passito and Moscato Passito (18.0% potential); 12.5% for Riserva; 13.0% for Vin Santo (16.0% potential); 14.0% for Vin Santo Occhio di Pernice (16.0% potential)
  • Residual sugar: Minimum 30 g/l (3.0%) for Vin Santo
  • Aging: For Riserva, minimum 2 years, including 12 months in barrel (ERD = November 1, V+2)

Last Disciplinare Modification: 11/30/2011