Orcia DOC

WHITE WINES

• Bianco (Wh): Minimum 50% Trebbiano Toscano + OANWG

ROSATO WINES

• Rosato (Ro): Minimum 60% Sangiovese + OANG (maximum 10% OANWG)

RED WINES

• Rosso (Rd): Minimum 60% Sangiovese + OANG (maximum 10% OANWG)
• Sangiovese (Rd): Minimum 90% Sangiovese; maximum 10% Canaiolo Nero, Ciliegiolo, Colorino, Foglia Tonda, Malvasia Nera, and/or Pugnitello
• Riserva (Rosso, Sangiovese)

DESSERT AND SPECIALTY WINES

• Vin Santo or Vinsanto (Wh, WhSw): Minimum 50% Malvasia Bianca Lunga and/or Trebbiano + OAWG

• Maximum vineyard elevation: 700 m (2,300 ft)
• Grapes for Vin Santo must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%)
• Minimum alcohol level: 11.0% for Bianco and Rosato; 12.0% for Rosso and Sangiovese; 12.0% for Vin Santo (16.0% potential); 12.5% for Riserva
• Aging: For Bianco, Rosato, and Rosso, minimum approx. 4–6 months (ERD = March 1, V+1); for Rosso Riserva, minimum 2 years, including 12 months in barrel (ERD = November 1, V+2); for Sangiovese Riserva, minimum 30 months, including 24 months in barrel (ERD = May 1, V+3); for Vin Santo, minimum 34 months, including the first 18 months in barrel (ERD = November 1, V+3)