Montecarlo
Wine · PDO · 4 municipalities
Recognized since 1973 across four Tuscan municipalities including Altopascio and Capannori, the Montecarlo denomination distinguishes its wines from neighboring Tuscan appellations through highly specific blending rules. While the red requires a minimum of 50% Sangiovese with an 11.5% minimum alcohol volume, the white wine departs from regional norms by mandating that its 30% to 60% Trebbiano Toscano base must be blended with at least three international varieties, including Sémillon and Roussanne. Furthermore, its sweet Vin Santo undergoes a concentrated drying process to achieve 26.6% sugar content before aging exclusively in small wooden barrels, or caratelli, restricted to a maximum capacity of 5 hectolitres.
The facts
- Colour
- lively ruby red
- Taste
- dry, savory
The producers 0
Frequently asked questions
- Where is Montecarlo produced?
- Montecarlo is produced in 4 municipalities in Tuscany, Italy: Altopascio, Capannori, Montecarlo, Porcari.
- What grape is Montecarlo made from?
- Montecarlo is made from Sangiovese (min 50%), Canaiolo nero, Merlot e/o Syrah (congiuntamente) (min 15%), Ciliegiolo, Colorino, Malvasia nera di Lecce e/o di Brindisi, Cabernet Sauvignon, Cabernet Franc (da soli o congiuntamente) (min 10%), altri vitigni a bacca bianca e/o rossa idonei alla coltivazione in Toscana, esclusi i vitigni aromatici.
- What is the minimum alcohol content of Montecarlo?
- The minimum alcohol content of Montecarlo is 11.5% vol.
- What does DOC mean?
- DOC (Denominazione di Origine Controllata) certifies that a wine is produced in a defined zone following its official disciplinare.