Sant’Antimo DOC is a denomination in Montalcino dating from 1996. Enzo Tiezzi told me on 09th April 2015 that it was he who came up with the name, which refers to the Abbey of Sant’Antimo (‘Abbazia di Sant’Antimo’). The DOC covers dry white, pink, red and sweet white wines made from a potentially wide range of both Tuscan and international grapes (in contrast to Montalcino’s flagship Brunello and Rosso di Montalcino reds which must comprise 100% Sangiovese). This means that there is no one-size-fits-all style for Sant’Antimo DOC wines. Declining production of Sant’Antimo reflects its lack of identity, as Montalcino’s producers seem increasingly to prefer bottling their non-Sangiovese grape-based wines under the IGT Toscana banner. Plans to create a ‘Montalcino DOC’ in the wake of the 2008 Brunellopoli affair came to nothing, it being felt this would confuse consumers whilst diluting the Rosso di Montalcino DOC and Brunello di Montalcino DOCG brands.
Sant’Antimo DOC Bianco: From any white grape permitted in Tuscany. Usually a dry wine from Chardonnay, Sauvignon and and Pinot Grigio.
Sant’Antimo DOC Rosato: Pink wine.
Sant’Antimo DOC Novello: From any red grape permitted in Tuscany.
Sant’Antimo DOC Rosso: This red can be made from Cabernet, Merlot, Pinot Noir (‘Pinot Nero’), Sangiovese or any other non-aromatic red grapes authorised in the province of Siena and in any combination. Maximum yields are 90 quintals per hectare.
Sant’Antimo DOC + grape variety: Varietally-labelled wines from 85-100% of the variety named on the label are made from Chardonnay, Sauvignon Blanc, Pinot Grigio, Pinot nero, Cabernet Sauvignon and Merlot. 0-15% can come from any grape permitted in Tuscany.
Sant’Antimo DOC Vin Santo: 70-100% Trebbiano toscano and/or Malvasia bianca lunga, 0-30% any white grape permitted in Tuscany.
Sant’Antimo DOC Vin Santo Occhio di Pernice: 50-70% Sangiovese, 30-50% Malvasia Nera, 0-30% any red grape permitted in Tuscany.
Vineyard area & wine production: 1998 173 hectares (427 acres) produced 8,054hl of Sant’Antimo. | 1999 256 hectares (632.6 acres) produced 12,332hl of Sant’Antimo. | 2000 312 hectares (771 acres) produced 13,006hl of Sant’Antimo. | 2001 368 hectares (909 acres) produced 12,872hl of Sant’Antimo. | 2002 462 hectares (1,144 acres) produced 15,142hl of Sant’Antimo. | 2003 655 hectares (1,618 acres) produced 15,266hl of Sant’Antimo. | 2004 668 hectares (1,650 acres) produced 27,184hl of Sant’Antimo. | 2005 894 hectares (2,209 acres) produced 25,371hl of Sant’Antimo. | 2006 863 hectares (2,132 acres) produced 30,536hl of Sant’Antimo. | 2007 607 hectares (1,500 acres) produced 22,801hl of Sant’Antimo. | 2008 418 hectares (1,033 acres) produced 13,639hl of Sant’Antimo. | 2009 443 hectares (1,095 acres) produced 15,144hl of Sant’Antimo. | 2010 422 hectares (1,043 acres) produced 16,083hl of Sant’Antimo. | 2011 569 hectares (1,406 acres) produced 34,745hl of Sant’Antimo (a huge spike in production, presumably linked to Brunello and Rosso wines being declassified to Sant’Antimo in the wake of Brunellopoli). | 2012 531 hectares (1,312 acres) produced 12,385hl of Sant’Antimo. | 2013 435 hectares (1,075 acres) produced 15,181hl of Sant’Antimo. | 2014 403 hectares (1,218 acres) produced 15,606hl of Sant’Antimo. | 2015 323 hectares (798 acres) produced 10,042hl of Sant’Antimo. | 2016 280 hectares (692 acres) produced 9,650hl of Sant’Antimo.
Certified organic, Biodynamic practices: Col d’Orcia.
No certification: Agostina Pieri. | Agricola Molinari Carlo di Marisa Colombo. | Albatreti. | Altesino. | Bellaria. | Bottega S.p.A. | Bruna Baroncini. | Capanna di Cencioni. | Castello Romitorio. | Gianni Brunelli–Le Chiuse di Sotto. | Il Poggiolo. | Il Poggione. | La Lecciaia. | La Fornace. | La Fortuna. | La Velona. | Mastrojanni. | Rendola. | Scopone. | Sesti. | Tenuta Buon Tempo. | Tenuta Crocedimezzo. | Tenuta di Collosorbo. | Tenuta Poggio Il Castellare.