Elba DOC

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

• 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)