Montescudaio DOC

Montescudaio See Toscana (perimeter) map, ref #14
Region:
History: Established as a DOC in 1976
Vineyard Area: 97 ha / 240 acres (2014)
Production: 1,490 hl / 16,500 cases (2014)
Principal White Grape Varieties: Chardonnay, Sauvignon Blanc, Trebbiano, Vermentino
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Merlot, Sangiovese
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 50% Trebbiano Toscano + OAWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
  • Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OANWG
  • Vermentino (Wh): Minimum 85% Vermentino + OANWG
RED WINES
  • Rosso (Rd): Minimum 50% Sangiovese + OARG
  • Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OARG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OARG
  • Riserva (Rosso, red varietals)
DESSERT AND SPECIALTY WINES
  • Vin Santo (Wh, WhSw): Minimum 50% Trebbiano + OAWG

Significant Production Rules:
  • For Vin Santo, grapes must be dried on or off the vine to achieve a minimum sugar level of 250 g/l (25.0%) and can be pressed only between November 20, V, and March 31, V+1
  • Minimum alcohol level: 11.0% for Bianco and white varietals; 11.5% for Rosso and Sangiovese; 12.0% for Cabernet Franc, Cabernet Sauvignon, and Merlot; 12.5% for Riserva; 16.0% (potential) for Vin Santo
  • Aging: For Riserva, minimum 2 years, including 3 months in bottle (ERD = November 1, V+2); for Vin Santo, minimum 4 years, including 18 months in barrel and 1 year in bottle (ERD = November 1, V+4)

Last Disciplinare Modification: 11/30/2011