Montecarlo DOC

Region: Toscana



History: Established as a DOC in 1969

Vineyard Area: 71 ha / 175 acres (2019)

Production: 3,080 hl / 34,200 cases (5-year average)

Principal Red Grape Varieties:

Styles and Wine Composition

  • Bianco (Wh): 30–60% Trebbiano Toscano; 40–70% Pinot Bianco, Pinot Grigio, Roussanne, Sauvignon Blanc, Sémillon, and/or Vermentino; maximum 20% OANWG
  • Sauvignon Blanc (Wh): Minimum 85% Sauvignon Blanc + OANWG
  • Vermentino (Wh): Minimum 85% Vermentino + OANWG
  • Rosso (Rd): 50–75% Sangiovese; 15–40% Canaiolo Nero, Merlot, and/or Syrah; 10–30% Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Colorino, and/or Malvasia Nera (di Lecce or di Brindisi); maximum 20% OANG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
  • Merlot (Rd): Minimum 85% Merlot + OANRG
  • Syrah (Rd): Minimum 85% Syrah + OANRG
  • Riserva (Rosso)
  • Vin Santo (Wh, WhSw): Same as Bianco
  • Vin Santo Occhio di Pernice (RoSw): Same as Rosso

Significant Production Rules

  • For Vin Santo and Vin Santo Occhio di Pernice, grapes must be air-dried to achieve a minimum sugar level of 266 g/l (26.6%) and can be pressed only between December 1, V, and March 31, V+1
  • Minimum alcohol level: 11.5% for Bianco and Rosso; 12.0% for white varietals and Riserva; 12.5% for red varietals; 13.0% for Vin Santo amabile (16.0% potential); 14.0% for Vin Santo secco and Vin Santo Occhio di Pernice (16.0% potential)
  • Aging: For Riserva, minimum 2 years, including 6 months in bottle (ERD = January 1, V+3); for Vin Santo and Vin Santo Occhio di Pernice, minimum approx. 3 years in caratelli (small barrels; ERD = November 1, V+3)

Last Disciplinare Modification:


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