Torgiano DOC

Torgiano See Umbria map, ref #13
Region:
History: Established as a DOC in 1968; Torgiano Rosso Riserva became a separate DOCG in 1990
Vineyard Area: 40 ha / 99 acres (2014)
Production: 2,640 hl / 29,300 cases (2014)
Principal White Grape Varieties: Chardonnay, Pinot Grigio, Trebbiano, Welschriesling (Riesling Italico)
Principal Red Grape Varieties: Cabernet Sauvignon, Merlot, Pinot Nero, Sangiovese
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): 20–70% Trebbiano Toscano + OANWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
  • Pinot Grigio (Wh): Minimum 85% Pinot Grigio + OANWG
  • Riesling Italico (Wh): Minimum 85% Welschriesling + OANWG
ROSATO WINES
  • Rosato (Ro): Minimum 50% Sangiovese + OANRG
RED WINES
  • Rosso (Rd): Minimum 50% Sangiovese + OANRG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Pinot Nero (Rd): Minimum 85% Pinot Nero + OARG
SPARKLING WINES
  • Spumante (WhSp): Maximum 50% Chardonnay; maximum 50% Pinot Nero; maximum 15% OANG
DESSERT AND SPECIALTY WINES
  • Vendemmia Tardiva (WhSw): Minimum 50% Chardonnay + OANWG
  • Vin Santo (Wh, WhSw): 50–70% Trebbiano Toscano + OANWG

Significant Production Rules:
  • Grapes for Vendemmia Tardiva must achieve a minimum potential alcohol level of 14.0% before being harvested
  • Grapes for Vin Santo must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0%
  • Spumante wines must undergo second fermentation in bottles (Metodo Classico)
  • Minimum alcohol level: 11.0% for Bianco, white varietals, and Spumante; 11.5% for Rosato and Merlot; 11.5% for Vendemmia Tardiva (14.0% potential); 12.0% for Rosso, Cabernet Sauvignon, and Pinot Nero; 14.0% for Vin Santo (16.0% potential)
  • Residual sugar: Minimum 25 g/l (2.5%) for Vendemmia Tardiva
  • Aging: For Rosso and red varietals, minimum approx. 1 year, including 6 months in barrel (ERD = December 1, V+1); for Spumante, minimum 24 months on the lees (ERD approx. October 1, V+2); for Vin Santo, minimum 36 months, including 24 months in barrel (ERD = November 1, V+3)

Last Disciplinare Modification: 10/11/2014