Montecarlo DOC

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

• 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)