IGP Toscana

WHITE WINES

• Bianco (Wh, WhFr, WhFrSw): Any proportions of grape varieties approved for the region of Toscana
• Varietals (Wh, WhFr, WhFrSw): Minimum 85% of any one of the allowed white grape varieties + OAG

ROSATO WINES

• Rosato (Ro, RoFr, RoFrSw): Any proportions of grape varieties approved for the region of Toscana
• Varietals (Ro, RoFr, RoFrSw): Minimum 85% of any one of the allowed grape varieties + OAG

RED WINES

• Rosso (Rd): Any proportions of grape varieties approved for the region of Toscana
• Varietals (Rd): Minimum 85% any one of the allowed grape varieties + OAG
• Novello (Rosso, red varietals)

SPARKLING WINES

• Bianco Spumante (WhSp): Any proportions of grape varieties approved for the region of Toscana
• Varietals (WhSp): Minimum 85% Aleatico, Alicante, Ansonica, Canaiolo, Chardonnay, Ciliegiolo, Fiano, Malvasia Bianca Lunga, Mammolo, Manzoni Bianco, Merlot, Orpicchio, Petit Manseng, Pinot Nero, Riesling Italico, Sangiovese (aka Prugnolo Gentile), Sauvignon Blanc, Semillon, Trebbiano Toscano, Verdea, Vermentino, Vernaccia, and/or Viognier + OAG
• Rosato Spumante (RoSp): Any proportions of grape varieties approved for the region of Toscana
• Varietals (RoSp): Minimum 85% Aleatico, Alicante, Ansonica, Canaiolo, Chardonnay, Ciliegiolo, Fiano, Malvasia Bianca Lunga, Mammolo, Manzoni Bianco, Merlot, Orpicchio, Petit Manseng, Pinot Nero, Riesling Italico, Sangiovese (aka Prugnolo Gentile), Sauvignon Blanc, Semillon, Trebbiano Toscano, Verdea, Vermentino, Vernaccia, and/or Viognier + OAG

DESSERT AND SPECIALTY WINES

• Vendemmia Tardiva (Wh, WhSw): Same as Bianco or white varietals
• Bianco Passito (Wh, WhSw): Same as Bianco or white varietals
• Rosso Passito (Rd, RdSw): Same as Rosso or red varietals

• Spumante wines may undergo second fermentation either in bottles (metodo classico) or in autoclaves (metodo Martinotti)
• Zone of production: Entire region of Toscana
• Minimum alcohol level: 10.0% for Bianco and tank method Bianco Spumante; 10.5% for tank method Rosato Spumante; 11.0% for Rosato, Rosso, and Novello; 11.5% for Rosato Spumante metodo classico
• Residual sugar: Spumante made by the tank method can range from brut nature to dolce extra brut to extra dry; Spumante metodo classico can range from brut nature to demisec
• Aging: For Spumante metodo classico, minimum 18 months on the lees (ERD = approx. April 1, V+2)