Monteregio di Massa Marittima DOC

Monteregio di Massa Marittima See Toscana (perimeter) map, ref #13
Region:
History: Established as a DOC in 1994
Vineyard Area: 167 ha / 412 acres (2014)
Production: 2,590 hl / 28,800 cases (2014)
Principal White Grape Varieties: Trebbiano, Vermentino, Viognier
Principal Red Grape Varieties: Sangiovese, Syrah
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 50% Trebbiano Toscano and/or Vermentino + OANWG
  • Vermentino (Wh): Minimum 90% Vermentino + OANWG
  • Viognier (Wh): Minimum 90% Viognier + OANWG
ROSATO WINES
  • Rosato (Ro): Minimum 50% Sangiovese + OANRG
  • Sangiovese Rosato (Ro): Minimum 85% Sangiovese + OANRG
RED WINES
  • Rosso (Rd): Minimum 50% Sangiovese + OANRG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OANRG
  • Syrah (Rd): Minimum 85% Syrah + OANRG
  • Novello (Rosso, Sangiovese)
  • Riserva (Rosso, Sangiovese)
DESSERT AND SPECIALTY WINES
  • Vin Santo (Wh, WhSw): Minimum 50% Trebbiano and/or Vermentino + OANWG
  • Vin Santo Occhio di Pernice (RoSw): Minimum 50% Sangiovese + OANRG
  • Riserva (Vin Santo, Vin Santo Occhio di Pernice)

Significant Production Rules:
  • 40% of grapes for Novello must undergo carbonic maceration and the wine must be bottled by December 31, V
  • For Vin Santo and Vin Santo Occhio di Pernice, grapes must be dried on or off the vine to achieve a minimum sugar level of 266 g/l (26.6%)
  • Minimum alcohol level: 11.0% for Bianco and Novello; 11.5% for Vermentino, Viognier, Rosato, Sangiovese Rosato, and Rosso; 12.0% for Sangiovese, Syrah, Rosso Riserva, and Sangiovese Riserva; 12.0% for Vin Santo and Vin Santo Riserva (16.0% potential); 14.0% for Vin Santo Occhio di Pernice and Vin Santo Occhio di Pernice Riserva (16.0% potential)
  • Residual sugar: Maximum 6 g/l (0.6%) for Novello
  • Aging: For Riserva, minimum 2 years, including 6 months in barrel and 3 months in bottle (ERD = January 1, V+3); for Vin Santo, minimum approx. 2 years in barrel (ERD = March 1, V+3); for Vin Santo Occhio di Pernice, minimum approx. 30 months in barrel (ERD = November 1, V+3); for Vin Santo Riserva, minimum approx. 42 months in barrel (ERD = November 1, V+4)

Last Disciplinare Modification: 07/12/2013