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Montescudaio DOC

Region: Toscana

Synopsis

Region:

History: Established as a DOC in 1976

Vineyard Area: 64 ha / 158 acres (2019)

Production: 1,440 hl / 16,000 cases (5-year average)

Principal White Grape Varieties:

Principal Red Grape Varieties:

Styles and Wine Composition

WHITE WINES
  • Bianco (Wh): Minimum 50% Trebbiano Toscano + OAWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
  • Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OANWG
  • Vermentino (Wh): Minimum 85% Vermentino + OANWG
RED WINES
  • Rosso (Rd): Minimum 50% Sangiovese + OARG
  • Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OARG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
  • Merlot (Rd): Minimum 85% Merlot + OARG
  • Sangiovese (Rd): Minimum 85% Sangiovese + OARG
  • Riserva (Rosso, red varietals)
DESSERT AND SPECIALTY WINES
  • Vin Santo (Wh, WhSw): Minimum 50% Trebbiano + OAWG

Significant Production Rules

  • For Vin Santo, grapes must be dried on or off the vine to achieve a minimum sugar level of 250 g/l (25.0%) and can be pressed only between November 20, V, and March 31, V+1
  • Minimum alcohol level: 11.0% for Bianco and white varietals; 11.5% for Rosso and Sangiovese; 12.0% for Cabernet Franc, Cabernet Sauvignon, and Merlot; 12.5% for Riserva; 16.0% (potential) for Vin Santo
  • Aging: For Riserva, minimum 2 years, including 3 months in bottle (ERD = November 1, V+2); for Vin Santo, minimum 4 years, including 18 months in barrel and 1 year in bottle (ERD = November 1, V+4)

Last Disciplinare Modification:

11/30/2011

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