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Orcia DOC

Region: Toscana

Synopsis

Region:

History: Established as a DOC in 2000

Vineyard Area: 126 ha / 311 acres (2019)

Production: 2,110 hl / 23,400 cases (5-year average)

Principal White Grape Varieties:

Principal Red Grape Varieties:

Styles and Wine Composition

WHITE WINES
  • Bianco (Wh): Minimum 50% Trebbiano Toscano + OANWG
ROSATO WINES
  • Rosato (Ro): Minimum 60% Sangiovese + OANG (maximum 10% OANWG)
RED WINES
  • Rosso (Rd): Minimum 60% Sangiovese + OANG (maximum 10% OANWG)
  • Sangiovese (Rd): Minimum 90% Sangiovese; maximum 10% Canaiolo Nero, Ciliegiolo, Colorino, Foglia Tonda, Malvasia Nera, and/or Pugnitello
  • Riserva (Rosso, Sangiovese)
DESSERT AND SPECIALTY WINES
  • Vin Santo or Vinsanto (Wh, WhSw): Minimum 50% Malvasia Bianca Lunga and/or Trebbiano + OAWG

Significant Production Rules

  • Maximum vineyard elevation: 700 m (2,300 ft)
  • Grapes for Vin Santo must be dried on or off the vine to achieve a minimum sugar level of 260 g/l (26.0%)
  • Minimum alcohol level: 11.0% for Bianco and Rosato; 12.0% for Rosso and Sangiovese; 12.0% for Vin Santo (16.0% potential); 12.5% for Riserva
  • Aging: For Bianco, Rosato, and Rosso, minimum approx. 4–6 months (ERD = March 1, V+1); for Rosso Riserva, minimum 2 years, including 12 months in barrel (ERD = November 1, V+2); for Sangiovese Riserva, minimum 30 months, including 24 months in barrel (ERD = May 1, V+3); for Vin Santo, minimum 34 months, including the first 18 months in barrel (ERD = November 1, V+3)

Last Disciplinare Modification:

11/30/2011

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