Maremma Toscana DOC

Maremma Toscana See Toscana (perimeter) map, ref #27

496473509-Tuscan hills and vineyards and olive trees

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: Ansonica, Chardonnay, Malvasia, Sauvignon Blanc, Trebbiano, Vermentino, Viognier
Principal Red Grape Varieties: Cabernet Sauvignon, Canaiolo Nero, Ciliegiolo, Merlot, Sangiovese, Syrah
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