Torgiano DOC

WHITE WINES

• Bianco (Wh): 50–70% Trebbiano Toscano + OANWG
• Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
• Pinot Grigio (Wh): Minimum 85% Pinot Grigio + OANWG
• Riesling Italico (Wh): Minimum 85% Welschriesling + OANWG

ROSATO WINES

• Rosato (Ro): Minimum 50% Sangiovese + OANRG

RED WINES

• Rosso (Rd): Minimum 50% Sangiovese + OANRG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
• Merlot (Rd): Minimum 85% Merlot + OARG
• Pinot Nero (Rd): Minimum 85% Pinot Nero + OARG

SPARKLING WINES

• Spumante (WhSp): Maximum 50% Chardonnay; maximum 50% Pinot Nero; maximum 15% OANG

DESSERT AND SPECIALTY WINES

• Vendemmia Tardiva (WhSw): Minimum 50% Chardonnay + OANWG
• Vin Santo (Wh, WhSw): 50–70% Trebbiano Toscano + OANWG

• Grapes for Vendemmia Tardiva must achieve a minimum potential alcohol level of 14.0% before being harvested
• Grapes for Vin Santo must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0%
• Spumante wines must undergo second fermentation in bottles (Metodo Classico)
• Minimum alcohol level: 11.0% for Bianco, white varietals, and Spumante; 11.5% for Rosato and Merlot; 11.5% for Vendemmia Tardiva (14.0% potential); 12.0% for Rosso, Cabernet Sauvignon, and Pinot Nero; 14.0% for Vin Santo (16.0% potential)
• Residual sugar: Minimum 25 g/l (2.5%) for Vendemmia Tardiva
• Aging: For Rosso and red varietals, minimum approx. 1 year, including 6 months in barrel (ERD = December 1, V+1); for Spumante, minimum 24 months on the lees (ERD approx. October 1, V+2); for Vin Santo, minimum 36 months, including 24 months in barrel (ERD = November 1, V+3)