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Sant’Antimo DOC

Region: Toscana

Synopsis

Region:

History: Established as a DOC in 1996

Vineyard Area: 480 ha / 1,190 acres (2022)

Production: 1,680 hl / 18,700 cases (5-year average)

Principal White Grape Varieties:

Principal Red Grape Varieties:

Styles and Wine Composition

WHITE WINES
  • Bianco (Wh): Any proportions of authorized white grapes
  • Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
  • Pinot Grigio (Wh): Minimum 85% Pinot Grigio + OAWG
  • Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
RED WINES
  • Rosso (Rd): Any proportions of authorized red grapes
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Pinot Nero (Rd): Minimum 85% Pinot Nero + OARG
  • Novello (Rosso)
DESSERT AND SPECIALTY WINES
  • Vin Santo (Wh, WhSw): Minimum 70% Malvasia Bianca Lunga and/or Trebbiano Toscano + OAG
  • Vin Santo Occhio di Pernice (RoSw): 50–70% Sangiovese; 30–50% Malvasia Nera; maximum 30% OARG
  • Riserva (Vin Santo, Vin Santo Occhio di Pernice)

Significant Production Rules

  • Maximum vineyard elevation: 600 m (1,970 ft)
  • 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%) and can be pressed only between December 1, V, and March 31, V+1
  • Minimum alcohol level: 11.0% for Novello; 11.5% for Bianco and white varietals; 12.0% for Rosso and red varietals; 13.0% for Vin Santo amabile (16.0% potential); 14.0% for Vin Santo secco and Vin Santo Occhio di Pernice (16.0% potential)
  • Residual sugar: Maximum 2.0% potential alcohol (approx. 35 g/l or 3.5% residual sugar) for Vin Santo secco; minimum 3.0% potential alcohol (approx. 50 g/l or 5.0% residual sugar) for Vin Santo amabile
  • Aging: For Vin Santo and Vin Santo Occhio di Pernice, minimum approx. 3 years in barrel (ERD = November 1, V+3); for Vin Santo and Vin Santo Occhio di Pernice Riserva, minimum approx. 4 years in barrel (ERD = November 1, V+4)

Last Disciplinare Modification:

11/30/2011

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