Vin Santo di Montepulciano DOC

Vin Santo di Montepulciano See Toscana (historic center) map, ref #20
Region:
History: Established as a DOC in 1996
Vineyard Area: 4 ha / 10 acres (2014)
Production: 120 hl / 1,340 cases (2014)
Principal White Grape Varieties: Grechetto, Malvasia, Trebbiano
Principal Red Grape Varieties: Sangiovese
Styles and Wine Composition:
DESSERT AND SPECIALTY WINES
  • 185891032-White grapes hanging to dryVin Santo (Wh, WhSw): Minimum 70% Grechetto (locally Pulcinculo), Malvasia, and/or Trebbiano Toscano + OANWG
  • Vin Santo Occhio di Pernice (RoSw): Minimum 50% Sangiovese (locally Prugnolo Gentile) + OAWG
  • Riserva (Vin Santo)

Significant Production Rules:
  • Vineyard elevation: Minimum 250 m (820 ft); maximum 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 280 g/l (28.0%) and 330 g/l (33.0%), respectively
  • Grapes for Vin Santo cannot be pressed until December 1, V; those for Vin Santo Occhio di Pernice and Vin Santo Riserva cannot be pressed until January 1, V+1
  • Minimum alcohol level: 12.0% for Vin Santo (17.0% potential); 12.0% for Vin Santo Riserva (20.0% potential); 12.0% for Vin Santo Occhio di Pernice (21.0% potential)
  • Residual sugar: Minimum 2.0% potential alcohol (approx. 35 g/l or 3.5% residual sugar) for Vin Santo; minimum 3.5% potential alcohol (approx. 60 g/l or 6.0% residual sugar) for Vin Santo Riserva; minimum 4.0% potential alcohol (approx. 70 g/l or 7.0% residual sugar) for Vin Santo Occhio di Pernice
  • Aging: For Vin Santo, minimum 3 years in barrel (ERD approx. November 1, V+3); for Vin Santo Riserva, minimum 5 years in barrel (ERD approx. November 1, V+5); for Vin Santo Occhio di Pernice, minimum 6 years in barrel (ERD approx. November 1, V+6)

Last Disciplinare Modification: 11/30/2011