Valdinievole DOC

WHITE WINES

• Bianco (Wh): Minimum 70% Trebbiano Toscano + OAWG
• Superiore (Bianco)

RED WINES

• Rosso (Rd): Minimum 70% Canaiolo Nero and/or Sangiovese (minimum 35% Sangiovese and 20% Canaiolo Nero) + OAG (maximum 10% OAWG)
• Sangiovese (Rd): Minimum 85% Sangiovese + OAG (maximum 5% OAWG)
• Superiore (Rosso)

DESSERT AND SPECIALTY WINES

• Vin Santo or Vinsanto (Wh, WhSw): Minimum 70% Trebbiano Toscano + OAWG

• Grapes for Vin Santo must be dried to achieve a minimum sugar level of 280 g/l (28.0%)
• For Rosso and Sangiovese, enrichment by the Governo method (refermentation of wine with dried grapes) is allowed
• Minimum alcohol level: 11.0% for Bianco; 11.5% for Bianco Superiore; 12.0% for Rosso; 12.5% for Sangiovese and Rosso Superiore; 17.0% (potential) for Vin Santo
• Aging: For Superiore (Bianco and Rosso) and Sangiovese, minimum approx. 4–6 months (ERD = March 1, V+1); for Vin Santo, minimum approx. 3 years (ERD = December 1, V+3)