Val d’Arno di Sopra / Valdarno di Sopra DOC

Val d’Arno di Sopra See Toscana (perimeter) map, ref #21
Region:
History: Established as a DOC in 2011, incorporating the former Pietraviva DOC
Vineyard Area: 65 ha / 161 acres (2014)
Production: 270 hl / 3,020 cases (2014)
Principal White Grape Varieties: Chardonnay, Malvasia, Sauvignon Blanc
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Canaiolo Nero, Ciliegiolo, Malvasia Nera, Merlot, Pugnitello, Sangiovese, Syrah
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): 40–80% Chardonnay; maximum 30% Malvasia Bianca Lunga; maximum 20% Trebbiano Toscano; maximum 30% OAWG
  • Bianco from subzones only (Wh): 40–80% Sauvignon Blanc; maximum 30% Chardonnay; maximum 30% OAWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
  • Malvasia Bianca Lunga from subzones only (Wh): Minimum 85% Malvasia Bianca Lunga + OANWG
  • Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
ROSATO WINES
  • Rosato (Ro): 40–80% Merlot; maximum 35% Cabernet Sauvignon; maximum 35% Syrah; maximum 30% OARG
RED WINES
  • Rosso (Rd): 40–80% Merlot; maximum 35% Cabernet Sauvignon; maximum 35% Syrah; maximum 30% OARG
  • Rosso from subzones only (Rd): 40–80% Sangiovese; maximum 30% Cabernet Sauvignon; maximum 30% Merlot; maximum 30% OARG
  • Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OARG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
  • Canaiolo Nero from subzones only (Rd): Minimum 85% Canaiolo Nero + OARG
  • Ciliegiolo from subzone Pietraviva only (Rd): Minimum 85% Ciliegiolo + OARG
  • Malvasia Nera from subzones only (Rd): Minimum 85% Malvasia Nera (di Lecce and/or di Brindisi) + OARG
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Pugnitello from subzones only (Rd): Minimum 85% Pugnitello + OARG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OARG
  • Syrah (Rd): Minimum 85% Syrah + OARG
  • Riserva (Rosso, Cabernet Sauvignon, Merlot, Sangiovese)
SPARKLING WINES
  • Spumante di Qualità (WhSp): 40–80% Chardonnay; maximum 30% Malvasia Bianca Lunga; maximum 20% Trebbiano Toscano; maximum 30% OAWG
  • Rosato Spumante di Qualità (RoSp): 40–80% Merlot; maximum 35% Cabernet Sauvignon; maximum 35% Syrah; maximum 30% OARG
DESSERT AND SPECIALTY WINES
  • Passito (WhSw): 40–80% Malvasia Bianca Lunga; maximum 30% Chardonnay; maximum 30% OAWG
  • Vendemmia Tardiva from subzone Pietraviva only (WhSw): Minimum 40% Malvasia Bianca Lunga; maximum 30% Chardonnay; maximum 30% OAWG

Subzones:

  • Pietraviva (Bianco, Malvasia Bianca Lunga, Rosso, Canaiolo Nero, Ciliegiolo, Malvasia Nera, Pugnitello, Sangiovese, and Vendemmia Tardiva only)
  • Pratomagno (Bianco, Chardonnay, Malvasia Bianca Lunga, Rosso, Canaiolo Nero, Malvasia Nera, Pugnitello, Sangiovese, and Vendemmia Tardiva only)

Significant Production Rules:
  • Maximum vineyard elevation: 170 m (560 ft)
  • Minimum alcohol level: 10.0% for Vendemmia Tardiva (15.0% potential); 11.0% for Spumante bianco; 11.5% for non-subzone Bianco, Rosato, and Rosato Spumante; 12.0% for non-subzone Rosso and all varietals; 12.5% for Bianco and Rosso from subzones; 16.0% (potential) for Passito
  • Residual sugar: Spumanti can range from extra brut to demisec
  • Aging: For Bianco, white varietals, and Rosato, minimum approx. 3–4 months (ERD = February 1, V+1); for Rosso and red varietals, minimum approx. 5 months (ERD = March 31, V+1); for Passito, minimum approx. 1 year (ERD = November 1, V+1); for Riserva, minimum 24 months, including 6 months in barrel (ERD = November 1, V+2)

Last Disciplinare Modification: 11/30/2011