Colli della Toscana centrale
Styles
Principal grape varieties
SangioveseCiliegiolo N. (Ciliegiolo)Cabernet-SauvignonCabernet-FrancMerlotPinot NoirCanaiolo Nero N. - Canaiolo (Canaiolo Nero)SyrahGamayUgni Blanc (Trebbiano Toscano)Vernaccia Di San Gimignano B. - Vernaccia (Vernaccia Di San Gimignano)ChardonnayPinot BlancPinot GrisMalvasia Bianca (Malvasia Bianca Lunga)VermentinoSauvignonRiesling (Riesling Weiss)
Terroir
Natural factors
- Four distinct geological systems, from oldest to most recent: Mio-Eocene pre-Apennine ridges, Pliocene hills, the Upper Valdarno basin with Pleistocene deposits, and alluvial deposits.
- Hillside vineyards averaging between 200 and 400 m above sea level, with suitable aspect and orientation.
- Climate ranging from humid to sub-humid with summer water deficit; mean annual rainfall of 867 mm, lowest in July (32 mm) and highest in November (121 mm).
- Extreme mean temperatures: August is the warmest month (average above 23 °C) and January the coldest (average around 5 °C).
Human factors
- New plantings exceeding 5,000 vines/ha with a reduced bud load per vine, oriented toward more structured wines.
- Oak maturation ranging from 12 months up to 3–4 years depending on wine type and analytical and organoleptic characteristics.
Product characteristics
- Variable oak maturation: from approximately 12 months up to 3–4 years depending on wine type and organoleptic profile.
- Winemaking practices oriented toward structured wines, with attention to maturation in wooden vessels.
Terroir / wine link
- High planting density (>5,000 vines/ha) in new vineyards to reduce the bud load per vine and promote more structured wines.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- eAmbrosia register (EU) — File number PGI-IT-A1436
- Official trade body site — Consorzio Vino Toscana