San Gimignano DOC

ROSATO WINES

• Rosato (Ro): Minimum 50% Sangiovese; maximum 40% Cabernet Sauvignon, Merlot, Pinot Nero, and/or Syrah; maximum 15% OANRG

RED WINES

• Rosso (Rd): Minimum 50% Sangiovese; maximum 40% Cabernet Sauvignon, Merlot, Pinot Nero, and/or Syrah; maximum 15% OANRG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
• Merlot (Rd): Minimum 85% Merlot + OANRG
• Pinot Nero (Rd): Minimum 85% Pinot Nero + OANRG
• Sangiovese (Rd): Minimum 85% Sangiovese + OANRG
• Syrah (Rd): Minimum 85% Syrah + OANRG
• Riserva (Rosso, red varietals)

DESSERT AND SPECIALTY WINES

• Vin Santo (Wh, WhSw): Minimum 30% Trebbiano Toscano; maximum 50% Malvasia del Chianti; maximum 20% Vernaccia; maximum 10% OAWG
• Vin Santo Occhio di Pernice (Ro, RoSw): Minimum 50% Sangiovese + OAG

• Maximum vineyard elevation: 500 m (1,640 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 270 g/l (27.0%) and can be pressed only between December 1, V, and March 31, V+1
• Minimum alcohol level: 11.5% for Rosato; 12.0% for Rosso and red varietals; 12.5% for Riserva; 14.5% for Vin Santo and Vin Santo Occhio di Pernice (16.5% potential)
• Residual sugar: Maximum 4 g/l (0.4%) for Rosso; maximum 6 g/l (0.6%) for Rosato
• Aging: For Rosato, minimum approx. 2 months (ERD = January 1, V+1); for Rosso and red varietals, minimum approx. 5 months (ERD = April 1, V+1); for Riserva, minimum 24 months, including 7 months in barrel and 3 months in bottle (ERD = January 1, V+3); for Vin Santo and Vin Santo Occhio di Pernice, minimum approx. 3 years in barrel (ERD = November 1, V+3)