WHITE WINES

• Bianco (Wh): 40–80% Chardonnay; maximum 50% Malvasia Bianca Lunga and/or Trebbiano Toscano; maximum 10% Sauvignon Blanc; maximum 30% OAWG
• Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
• Malvasia Bianca Lunga (Wh): Minimum 85% Malvasia Bianca Lunga + OAWG
• Orpicchio (Wh): Minimum 85% Orpicchio + OAWG
• Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OAWG
• Trebbiano (Wh): Minimum 85% Trebbiano Toscano + OAWG
• Riserva (Bianco and all varietals)

ROSATO WINES

• Cabernet Franc Rosato or Rosè (Ro): Minimum 85% Cabernet Franc + OARG
• Pugnitello Rosato or Rosè (Ro): Minimum 85% Pugnitello + OARG
• Sangiovese Rosato or Rosè (Ro): Minimum 85% Sangiovese + OARG

RED WINES

• Rosso (Rd): 40–80% Merlot; maximum 50% Cabernet Franc, Cabernet Sauvignon, Sangiovese, and/or Syrah; maximum 30% OARG
• Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OARG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
• Canaiolo Nero (Rd): Minimum 85% Canaiolo Nero + OARG
• Ciliegiolo (Rd): Minimum 85% Ciliegiolo + OARG
• Foglia Tonda (Rd): Minimum 85% Foglia Tonda + OARG
• Malvasia Nera (Rd): Minimum 85% Malvasia Nera + OARG
• Merlot (Rd): Minimum 85% Merlot + OARG
• Pinot Nero (Rd): Minimum 85% Pinot Nero + OARG
• Pugnitello (Rd): Minimum 85% Pugnitello + OARG
• Sangiovese (Rd): Minimum 85% Sangiovese + OARG
• Syrah (Rd): Minimum 85% Syrah + OARG

SPARKLING WINES

• Rosato or Rosè Spumante di Qualità (RoSp): Minimum 85% Sangiovese + OARG

DESSERT AND SPECIALTY WINES

• Vendemmia Tardiva Bianco (WhSw): Minimum 40% Malvasia Bianca Lunga, Sauvignon Blanc, and/or Trebbiano Toscano; maximum 30% OAWG
• Vin Santo (Wh, WhSw): Minimum 60% Malvasia Bianca Lunga and/or Trebbiano Toscano + OAWG
• Vendemmia Tardiva Nera (RoSw, RdSw): Minimum 40% Canaiolo Nero, Sangiovese, and/or Syrah; maximum 30% OARG
• Vin Santo Occhio di Pernice (RoSw, RdSw): Minimum 80% Sangiovese + OAG

• Maximum vineyard elevation: 170 m (560 ft)
• Spumante must undergo second fermentation in bottles (Metodo Classico)
• Minimum alcohol level: 11.5% for Bianco and white varietals, all Rosatos, and Spumante; 12.0% for Rosso and red varietals; 12.5% for Bianco Riserva and Rosso Riserva; 13.0% for red varietal Riservas; 15.0% for Vendemmia Tardiva; 16.0% for Vin Santo (including Occhio di Pernice)
• Aging: For Bianco, white varietals, and Rosato varietals, minimum approx. 3–4 months (ERD = February 1, V+1); for Rosso and red varietals, minimum approx. 5 months (ERD = March 31, V+1); for Vendemmia Tardiva, minimum approx. 1 year (ERD = November 1, V+1); for all white Riservas, minimum 1 year, including 6 months in wood and 3 months in bottle (ERD = November 1, V+1); for all red Riservas, minimum 2 years, including 12 months in wood and 3 months in bottle (ERD = November 1, V+2); for Vin Santo (including Occhio di Pernice), minimum approx. 4 years in barrel (ERD = November 1, V+4); for Spumante, minimum 4 years on the lees (ERD February 1, V+5)