San Gimignano Rosso DOC | Red wine from the commune of San Gimignano in Tuscany, Italy. The San Gimignano Rosso DOC dates from 1996 (when it was originally called Rosso di San Gimignano) and the rules governing it have been modified several times since, most recently in 2011.
The Blend | The wine must be made from a minimum 50% Sangiovese plus upto 40% other red varieties (Cabernet Sauvignon, Merlot, Pinot Noir, or Syrah on their own or in any combination) plus up to 15% non-aromatic red Tuscan grapes. Wines can bear the name Cabernet Sauvignon, Merlot, Sangiovese, Syrah or Pinot Noir (Pinot Nero) if they contain at least 85% of the named grape variety.
Terroir | The vines must grow within the commune of San Gimignano in the Province of Siena (SI), on hill slopes below a maximum of 500 metres (1,640 feet), and away from sites on the valley floor which lack adequate light and ventilation.
Viticulture | New vines must be planted with a minimum vine density of 4,000 vines per hectare (1,619 vines per acre). Pergola (tendone) vine training is not allowed. Irrigation is permitted but only if the vines’ survival is at risk. Grape yields are set at 8 tonnes per hectare (3.24 tons per acre).
Winemaking | San Gimignano Rosso must be fermented, aged and bottled in San Gimignano. The maximum level of residual sugar is 4g/l. San Gimignano Rosso can be released from 1st April following the harvest. For Riserva the wine must age 24 months of which at least 7 months must be in wood and at least 3 months must be in bottle before release from 1st January in the third year following the harvest.