Montecarlo DOC

Montecarlo See Toscana (perimeter) map, ref #11
Region:
History: Established as a DOC in 1969
Vineyard Area: 79 ha / 196 acres (2014)
Production: 2,730 hl / 30,300 cases (2014)
Principal White Grape Varieties: Pinot Bianco, Pinot Grigio, Roussanne, Sauvignon Blanc, Semillon, Trebbiano, Vermentino
Principal Red Grape Varieties: Cabernet Sauvignon, Merlot, Sangiovese, Syrah
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): 30–60% Trebbiano Toscano; 40–70% Pinot Bianco, Pinot Grigio, Roussanne, Sauvignon Blanc, Sémillon, and/or Vermentino; maximum 20% OANWG
  • Sauvignon Blanc (Wh): Minimum 85% Sauvignon Blanc + OANWG
  • Vermentino (Wh): Minimum 85% Vermentino + OANWG
RED WINES
  • Rosso (Rd): 50–75% Sangiovese; 15–40% Canaiolo Nero, Merlot, and/or Syrah; 10–30% Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Colorino, and/or Malvasia Nera (di Lecce or di Brindisi); maximum 20% OANG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
  • Merlot (Rd): Minimum 85% Merlot + OANRG
  • Syrah (Rd): Minimum 85% Syrah + OANRG
  • Riserva (Rosso)
DESSERT AND SPECIALTY WINES
  • Vin Santo (Wh, WhSw): Same as Bianco
  • Vin Santo Occhio di Pernice (RoSw): Same as Rosso

Significant Production Rules:
  • For Vin Santo and Vin Santo Occhio di Pernice, grapes must be air-dried to achieve a minimum sugar level of 266 g/l (26.6%) and can be pressed only between December 1, V, and March 31, V+1
  • Minimum alcohol level: 11.5% for Bianco and Rosso; 12.0% for white varietals and Riserva; 12.5% for red varietals; 13.0% for Vin Santo amabile (16.0% potential); 14.0% for Vin Santo secco and Vin Santo Occhio di Pernice (16.0% potential)
  • Aging: For Riserva, minimum 2 years, including 6 months in bottle (ERD = January 1, V+3); for Vin Santo and Vin Santo Occhio di Pernice, minimum approx. 3 years in caratelli (small barrels; ERD = November 1, V+3)

Last Disciplinare Modification: 07/12/2013