ItalianMade

Wines

Appellations

Val di Cornia (DOC)

	DOC Map:     Region: Tuscany
	Varieties:
	Vine variety requirements for this appellation's area change according to type and geographical subdenomination. Type Bianco: Trebbiano toscano, at least 60%; Vermentino bianco, up to 50%; other local white varieties, up to 20%. Types Rosso and Rosato: Sangiovese, Sangiovese at least 50%, Cabernet sauvignon e/o Merlot up to 50%, other local red varieties, up to 20%. Type Aleatico Passito: Aleatico, 100%. Type Ansonica Passito: Ansonica, 100%. Type Suvereto: Cabernet sauvignon, at least 50%; Merlot up to 50%; other local red varieties, up to 10%. Varietal types: the blend proportions are always the same, variety indicated in the type name, 85%; other similar varieties admitted under the DOC law, 15%.

Types:

Val di Cornia (DOC)    Aleatico Passito  Red, Sweet    Ansonica  White, Dry Passito  White, Sweet    Cabernet Sauvignon  Red, Dry, Aged 18 months Superiore  Red, Dry, Aged 18 months Riserva  Red, Dry, Aged 24 months    Ciliegiolo  Red, Dry Superiore  Red, Dry, Aged 18 months Riserva  Red, Dry, Aged 24 months    Merlot  Red, Dry, Aged 18 months Superiore  Red, Dry, Aged 18 months Riserva  Red, Dry, Aged 24 months    Rosato  Rosé, Dry    Rosso  Red, Dry Superiore  Red, Dry, Aged 18 months Riserva  Red, Dry, Aged 24 months    Sangiovese  Red, Dry, Aged 18 months Superiore  Red, Dry, Aged 18 months Riserva  Red, Dry, Aged 24 months    Vermentino  White, Dry  Suvereto    Cabernet Sauvignon  Red, Dry, Aged 26 months    Merlot  Red, Dry, Aged 26 months    Rosso  Red, Dry, Aged 26 months    Sangiovese  Red, Dry, Aged 26 months

HOME INTRO REGIONS FOODS WINES RECIPES LIBRARY GLOSSARY QUIZ

A Wine Primer   Wine & Foods   Quality Laws & Labels   APPELLATIONS   Vintage Charts

Val di Cornia DOC

Useful Links Contact Us Search TRADE home © The Italian Trade Commission 33 E 67th Street, New York, NY 10065 This page was written by Stefano Milioni. Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).