Monteregio di Massa Marittima DOC

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)

• 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)