Pomino DOC

Pomino See Toscana (historic center) map, ref #12
Region:
History: Established as a DOC in 1983
Vineyard Area: 79 ha / 195 acres (2014)
Production: 2,150 hl / 23,900 cases (2014)
Principal White Grape Varieties: Chardonnay, Pinot Bianco, Pinot Grigio, Sauvignon Blanc, Trebbiano
Principal Red Grape Varieties: Merlot, Pinot Nero, Sangiovese
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 70% Chardonnay, Pinot Bianco, and/or Pinot Grigio + OAWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
  • Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
  • Riserva (Bianco)
RED WINES
  • Rosso (Rd): Minimum 50% Sangiovese; maximum 50% Merlot and/or Pinot Nero; maximum 25% OARG
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Pinot Nero (Rd): Minimum 85% Pinot Nero + OARG
  • Riserva (Rosso)
SPARKLING WINES
  • Spumante (WhSp, WhSpSw): Minimum 70% Chardonnay, Pinot Bianco, and/or Pinot Nero + OAWG
  • Spumante Rosato (RoSp, RoSpSw): Minimum 70% Chardonnay, Pinot Bianco, and/or Pinot Nero + OAWG
  • Riserva (Spumante, Spumante Rosato)
DESSERT AND SPECIALTY WINES
  • Bianco Vendemmia Tardiva (WhSw): Minimum 70% Chardonnay, Pinot Bianco, and/or Pinot Grigio + OAWG
  • Rosso Vendemmia Tardiva (RdSw): Minimum 50% Sangiovese; maximum 50% Merlot and/or Pinot Nero; maximum 25% OARG
  • Vin Santo (Wh, WhSw): Minimum 70% Chardonnay, Pinot Bianco, Pinot Grigio, and/or Trebbiano + OAWG
  • Vin Santo Occhio di Pernice (Ro, RoSw): Minimum 50% Sangiovese; maximum 50% Merlot and/or Pinot Nero; maximum 25% OARG

Significant Production Rules:
  • Maximum vineyard elevation: 600 m (1,970 ft) for red grapes; 800 m (2,625 ft) for white grapes
  • Spumante wines must undergo second fermentation in bottles (Metodo Classico)
  • Minimum alcohol level: 11.0% for Bianco and white varietals; 11.5% for Spumante and Spumante Rosato; 12.0% (potential) for Vendemmia Tardiva; 12.0% for Bianco Riserva, Rosso, red varietals, and Spumante Riserva; 12.5% for Rosso Riserva; 14.5% for Vin Santo and Vin Santo Occhio di Pernice (15.5% potential)
  • Residual sugar: Minimum 25 g/l (2.5%) for Vendemmia Tardiva; non-riserva Spumante wines can be at any sweetness level, from brut nature (zero dosage) to dolce; Spumante Riserva may range only from brut nature to brut
  • Aging: For Vendemmia Tardiva, minimum approx. 6–7 months (ERD = June 1, V+1); for Bianco Riserva, minimum 1 year, including 8 months in barrel (ERD = November 1, V+1); for Rosso, minimum 1 year, including 6 months in barrel (ERD = November 1, V+1); for Spumante, minimum 15 months on the lees (ERD = April 1, V+2); for Rosso Riserva, minimum 2 years, including 12 months in barrel and 3 months in bottle (ERD = November 1, V+2); for Vin Santo and Vin Santo Occhio di Pernice, minimum approx. 3 years in barrel (ERD = November 1, V+3); for Spumante Riserva, minimum 36 months on the lees (ERD = January 1, V+4)

Last Disciplinare Modification: 11/30/2011