DOC · Toscana

Montescudaio

Montescudaio DOC (Toscana) at a glance: 15 recorded wine types, with the main requirements from the official production specification. Listed types include Bianco and Cabernet Franc. The technical sections cover grape yields, minimum ageing, market-release rules for the relevant wine types.

✓ Verified· September 2026

Production rules at a glance

Quick overview of the key requirements. Values and conditions can vary by wine type: consult the detailed rules and official source.

RegionToscanaProvincePisa
Wine typesBianco, Cabernet Franc, Cabernet Franc Riserva, Cabernet Sauvignon, Cabernet Sauvignon Riserva, Chardonnay, Merlot, Merlot Riserva, Rosso, Rosso Riserva, Sangiovese, Sangiovese Riserva, Sauvignon, Vermentino, Vin Santo
Grape varieties / compositionVaries by wine type: see the comparison below
Maximum grape yield11 t/haMaximum wine yield77 hl/ha
Minimum planting density3,500 vines/haMinimum alcoholic strength11% vol
Ageing—Minimum ageing in wood18 months
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Quick comparison within the appellation

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ParameterBiancoCabernet FrancΔ vs A
ColourWhiteRed—
Grape varietiesTREBBIANO TOSCANO min 50%CABERNET FRANC min 85%—
Maximum grape yield11 t/ha9 t/ha-2 t/ha (-18.2%)
Maximum wine yield77 hl/ha63 hl/ha-14 hl/ha (-18.2%)
Minimum planting density3,500 vines/ha3,500 vines/ha0 vines/ha (0%)
Ageing———
Minimum ageing in wood———
Minimum alcoholic strength11% vol12% vol+1% vol (+9.1%)
Minimum total acidity5 g/l4.5 g/l-0.5 g/l (-10%)
Minimum sugar-free extract16 g/l20 g/l+4 g/l (+25%)
Release for consumption———
ABiancoBCabernet Franc
Colour
AWhite
BRed
Δ vs A—
Grape varieties
ATREBBIANO TOSCANO min 50%
BCABERNET FRANC min 85%
Δ vs A—
Maximum grape yield
A11 t/ha
B9 t/ha
Δ vs A-2 t/ha (-18.2%)
Maximum wine yield
A77 hl/ha
B63 hl/ha
Δ vs A-14 hl/ha (-18.2%)
Minimum planting density
A3,500 vines/ha
B3,500 vines/ha
Δ vs A0 vines/ha (0%)
Ageing
A—
B—
Δ vs A—
Minimum ageing in wood
A—
B—
Δ vs A—
Minimum alcoholic strength
A11% vol
B12% vol
Δ vs A+1% vol (+9.1%)
Minimum total acidity
A5 g/l
B4.5 g/l
Δ vs A-0.5 g/l (-10%)
Minimum sugar-free extract
A16 g/l
B20 g/l
Δ vs A+4 g/l (+25%)
Release for consumption
A—
B—
Δ vs A—
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Common questions

How long must Montescudaio be aged?

For the Cabernet Franc Riserva wine type, the specification records at least 24 months of ageing. Other wine types may have different requirements; see the detailed rules below.

When can Montescudaio wine be released for sale?

The permitted release depends on the rules for the specific wine type and, where required, its vintage. Check the official specification and the calculator where applicable.

TECHNICAL DATA

Structured data by wine type

Product specification source · expandable detail

Data by wine type

Numeric values come from the shared structured database. Official names, geographical names and regulatory wording are kept in Italian where appropriate.

Bianco
Grape compositionTREBBIANO TOSCANO min 50%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General11 t/ha3,500 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%77 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino più o meno intenso11% vol5 g/l16 g/l
Cabernet Franc
Grape compositionCABERNET FRANC min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,500 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino intenso con riflessi violacei, tendente al granata12% vol4.5 g/l20 g/l
Cabernet Franc Riserva
Grape compositionCABERNET FRANC min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,500 vines/ha12%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Ageing

TypeTotalWoodBottle / lees
invecchiamento24 months—3 months in bottle
Minimum total 24 months: 3 months are assigned to a specific minimum stage; the remaining 21 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino con sfumature granata12.5% vol4.5 g/l22 g/l
Cabernet Sauvignon
Grape compositionCabernet sauvignon min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,500 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino intenso con riflessi violacei, tendente al granata12% vol4.5 g/l20 g/l
Cabernet Sauvignon Riserva
Grape compositionCabernet sauvignon min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,500 vines/ha12%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Ageing

TypeTotalWoodBottle / lees
invecchiamento24 months—3 months in bottle
Minimum total 24 months: 3 months are assigned to a specific minimum stage; the remaining 21 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino con sfumature granata12.5% vol4.5 g/l22 g/l
Chardonnay
Grape compositionChardonnay min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General10 t/ha3,500 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%70 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino più o meno intenso11% vol5 g/l16 g/l
Merlot
Grape compositionMerlot min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,500 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino con riflessi violacei, tendente al granata12% vol4.5 g/l20 g/l
Merlot Riserva
Grape compositionMerlot min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,500 vines/ha12%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Ageing

TypeTotalWoodBottle / lees
invecchiamento24 months—3 months in bottle
Minimum total 24 months: 3 months are assigned to a specific minimum stage; the remaining 21 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino con sfumature granata12.5% vol4.5 g/l22 g/l
Rosso
Grape compositionSangiovese min 50%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General10 t/ha3,500 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%70 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso più o meno intenso, tendente al granato con l età11.5% vol5 g/l18 g/l
Rosso Riserva
Grape compositionSangiovese min 50%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General10 t/ha3,500 vines/ha12%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%70 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Ageing

TypeTotalWoodBottle / lees
invecchiamento24 months—3 months in bottle
Minimum total 24 months: 3 months are assigned to a specific minimum stage; the remaining 21 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino con sfumature granata12.5% vol4.5 g/l22 g/l
Sangiovese
Grape compositionSangiovese min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,500 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino, tendente al granata11.5% vol4.5 g/l18 g/l
Sangiovese Riserva
Grape compositionSangiovese min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,500 vines/ha12%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Ageing

TypeTotalWoodBottle / lees
invecchiamento24 months—3 months in bottle
Minimum total 24 months: 3 months are assigned to a specific minimum stage; the remaining 21 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino con sfumature granata12.5% vol4.5 g/l22 g/l
Sauvignon
Grape compositionSauvignon min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General10 t/ha3,500 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%70 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino più o meno intenso11% vol5 g/l16 g/l
Vermentino
Grape compositionVERMENTINO min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General10 t/ha3,500 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%70 hl/haPratiche enologiche ammesse; arricchimento consentito nei limiti normativi

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino più o meno intenso11% vol5 g/l16 g/l
Vin Santo
Grape compositionTREBBIANO TOSCANO min 50%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General11 t/ha3,500 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
vin santo35%38.5 hl/haAppassimento naturale; ammostatura 20 novembre-31 marzo, zuccheri >=250 g/l; recipiente legno <=500 l

Ageing

TypeTotalWoodBottle / lees
vin_santo—18 months12 months in bottle

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
dal giallo paglierino carico al dorato e all ambrato intenso16% vol4.5 g/l22 g/l

Municipalities / permitted area

Zona di produzione MontescudaioOfficial Italian wording

Articolo 3 (Zona di produzione delle uve) 3.1 ona di produzione delle uve atte alla produzione dei vini a DOC “Montescudaio” ricade nella provincia di Pisa e comprende i terreni voca ti alla qualità dei territori amministrativi dei c omuni di Casale Marittimo Castellina Marittima Guardistallo Montecatini Val di Cecina Montescudaio R i- parbella Santa Luce Tale zona è così delimitata: dal centro abitato di Montecatini Val di Cecina, il limi te segue la strada in direzione nord fino a lla località casa Fontemigliari (quota 248), da qui prosegue sempre in direzione nord per la strada che porta a casa Corrente (quota 258) da dove prosegue verso nord – est lungo il corso d’acqua che a f- fluisce a quota 158 nel Botro della Mancinaia. Da quota 158 prosegue per la strada in direzione nord, che costeggia ad ovest la località Oliveto f i- no a raggiungere il torrente Ragone e quindi, il confine settentrionale del comune di Montecatini Val di Cecina. Prosegue verso ovest lungo tale confine fino ad incontrare in località podere Pecchia, quello del comune di Riparbella che segue prima verso nord e poi verso sud – ovest sino all’incrocio con il confine di Castellina Marittima in località podere Delle Gusciane, da qui prosegue verso nord – ovest lungo il confine di Castellina Marittima e all’incrocio con quello di Santa Luce segue quest’ultimo in direzione est per breve tratto e poi a nord fino a quota 527 a sud di Monte Pr unicce. Da quota 527 in direzione nord – est raggiunge, seguendo una retta, quota 431 all’origine del B aro dei Reseccoli, ridiscende quindi tale corso d’acqua verso ovest fino ad incontrare i confini della provincia di Pisa, in prossimità del podere Molino. Ridiscende verso sud lungo il confine pr ovinciale e poi verso est costeggiando nell’ultimo tratto il torrente Sterza fino all’altezza della fattoria di Faltona, da dove raggiunge la strada che incr ocia a nord la strada statale n. 68 in prossimità del km. 16,000, raggiunta tale strada provinciale al km. 5,500 circa, la segue verso sud fino alla quota 57 (km. 6,200 circa), da qui segue verso nord il se n- tiero che passa per le quote 104 (casa Porcati), 111 e 99 fino ad incontrare il botro del rio del Que r- ceto, che segue verso est sino alla quota 182 sulla strada per Querceto, raggiunge tale località lungo 3 la medesima e, sempre verso nord, prosegue per la strada che attraversa Poggio Macchion del Lupo, Poggio Sassicaia, Tegolaia, fino a raggiungere a Ponte Ginori la strada st atale n. 68 in prossimità del km. 22,000. Segue verso nord – ovest tale strada e di poco superato il km. 24,000 prosegue per il botro dell’Anello in direzione nord sino a raggiungere la strada che costeggia ad ovest Buriano, segue tale strada verso nord costeggiando ad ovest il pode re La Rocca, il casale Morelli e quindi, verso nord – ovest, passa a sud della località Cerbaina quindi, all’altezza di Sorbaiano, incrocia la strada per Montecatini Val di Cecina, la segue verso nord raggiungendo quest’ultimo centro abitato da dove è cominciata la delimitazione.

Art. 3

Official source

Official product specification · Montescudaio