DOC · Toscana

Parrina

Parrina DOC (Toscana) at a glance: 12 recorded wine types, with the main requirements from the official production specification. Listed types include Bianco and Cabernet Sauvignon. The technical sections cover grape yields, minimum maturation, 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.

RegionToscanaProvinceGrosseto
Wine typesBianco, Cabernet Sauvignon, Chardonnay, Merlot, Rosato, Rosso, Rosso Riserva, Sangiovese, Sangiovese Riserva, Sauvignon, Vermentino, Vin Santo
Grape varieties / compositionVaries by wine type: see the comparison below
Maximum grape yield10 t/haMaximum wine yield70 hl/ha
Minimum planting density3,300 vines/haMinimum alcoholic strength11.5% vol
Ageing—Minimum ageing in wood—
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Quick comparison within the appellation

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ParameterBiancoCabernet SauvignonΔ vs A
ColourWhiteRed—
Grape varietiesChardonnay max 20%, Sauvignon max 20%, ANSONICA 30–50%, TREBBIANO TOSCANO 10–30%, VERMENTINO 20–40%Cabernet sauvignon min 85%—
Maximum grape yield10 t/ha9 t/ha-1 t/ha (-10%)
Maximum wine yield70 hl/ha63 hl/ha-7 hl/ha (-10%)
Minimum planting density3,300 vines/ha3,300 vines/ha0 vines/ha (0%)
Ageing———
Minimum ageing in wood———
Minimum alcoholic strength11.5% vol12.5% vol+1% vol (+8.7%)
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—vintage + 1 years+1 years
ABiancoBCabernet Sauvignon
Colour
AWhite
BRed
Δ vs A—
Grape varieties
AChardonnay max 20%, Sauvignon max 20%, ANSONICA 30–50%, TREBBIANO TOSCANO 10–30%, VERMENTINO 20–40%
BCabernet sauvignon min 85%
Δ vs A—
Maximum grape yield
A10 t/ha
B9 t/ha
Δ vs A-1 t/ha (-10%)
Maximum wine yield
A70 hl/ha
B63 hl/ha
Δ vs A-7 hl/ha (-10%)
Minimum planting density
A3,300 vines/ha
B3,300 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
A11.5% vol
B12.5% vol
Δ vs A+1% vol (+8.7%)
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—
Bvintage + 1 years
Δ vs A+1 years
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Common questions

When can Parrina 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 compositionChardonnay max 20%, Sauvignon max 20%, ANSONICA 30–50%, TREBBIANO TOSCANO 10–30%, VERMENTINO 20–40%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General10 t/ha3,300 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%70 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino leggermente dorato11.5% vol5 g/l16 g/l
Cabernet Sauvignon
Grape compositionCabernet sauvignon min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,300 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino vivo12.5% vol4.5 g/l20 g/l
Chardonnay
Grape compositionChardonnay min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General10 t/ha3,300 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%70 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino12% vol5 g/l16 g/l
Merlot
Grape compositionMerlot min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,300 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino vivo talvolta con riflessi violacei12.5% vol4.5 g/l22 g/l
Rosato
Grape compositionSangiovese min 70%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,300 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosato brillante11% vol5 g/l17 g/l
Rosso
Grape compositionSangiovese min 70%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,300 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino più o meno intenso11.5% vol4.5 g/l20 g/l
Rosso Riserva
Grape compositionSangiovese min 70%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,300 vines/ha12%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
invecchiamento24 months12 months3 months in bottle
Minimum total 24 months: 15 months are assigned to a specific minimum stage; the remaining 9 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 tendente al granato12.5% vol4.5 g/l23 g/l
Sangiovese
Grape compositionSangiovese min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,300 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino più o meno intenso12% vol4.5 g/l20 g/l
Sangiovese Riserva
Grape compositionSangiovese min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General9 t/ha3,300 vines/ha12%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%63 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
invecchiamento24 months12 months3 months in bottle
Minimum total 24 months: 15 months are assigned to a specific minimum stage; the remaining 9 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 più o meno intenso12.5% vol4.5 g/l22 g/l
Sauvignon
Grape compositionSauvignon min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General10 t/ha3,300 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%70 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino12% vol5 g/l16 g/l
Vermentino
Grape compositionVERMENTINO min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General10 t/ha3,300 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%70 hl/haPratiche enologiche locali, leali e costanti

Ageing

TypeTotalWoodBottle / lees
Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo paglierino, talvolta con riflessi verdognoli12% vol5 g/l16 g/l
Vin Santo
Grape compositionChardonnay max 20%, Sauvignon max 20%, ANSONICA 30–50%, TREBBIANO TOSCANO 10–30%, VERMENTINO 20–40%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
General10 t/ha3,300 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
vin santo35%35 hl/haAppassimento; ammostatura 1 dicembre-31 marzo; zuccheri >=26,6%; caratelli <=3 hl

Ageing

TypeTotalWoodBottle / lees
Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo dorato fino all’ambrato intenso16% vol5 g/l20 g/l

Municipalities / permitted area

Zona di produzione ParrinaOfficial Italian wording

Articolo 3 (Zona di produzione delle uve) 3.1 Le uve devono essere prodotte nella zona di produzione che comprende parte del territorio comunale di Orbetello. Tale zona è così delimitata: partendo dalla Fornace Bartolini sita nei pressi della stazione ferroviaria di Albinia la linea di delimitazione segue il corso del torrente Radicata dalla s tatale n. 74 fino al ponte del fosso del Magione nei pressi della località Priorato, segue detto torrente Magione fino a quota 6 e quindi, verso nord -est, per 750 metri la strada poderale che conduce alla fattoria La Polverosa per raggiungere al km 6,700 la strada statale maremmana n. 74, dopo aver costeggiato il limite orientale del campo di aviazione. Segue detta strada statale n. 74 fino al km 8 e, piegando a destra, continua lungo la strada doganale fino alla quota 14 in prossimità della sorgente del fosso Magione. Dalla quota 14, in direzione ovest, la linea di delimitazione segue le pendici delle colline rocciose di Poggio Raso, Poggio Spocciatoio e Poggio Pratino, fino a raggiungere la strada poderale che collega il Priorato con la Torretta. Da detta strada sale verso la cresta del Poggio Pratino e, con una linea spezzata che tocca – prima verso sud e poi verso ovest – le quote 99, 166, 153, 174 (Poggio della Fata), 165, 154, 77 (Poggio Fornace), giunge alla strada di Vecchia Dogana presso il casale Terra Nuova e successivamente al casale Tiberini. Di qui segue la strada vicinale che passa per Cerreto, toccando il casale Guglielmina, fino a incontrare la strada vicinale che conduce alla cantoniera del Ramo per poi continuare lungo la strada costruita da ll’Ente Maremma, che corre quasi parallela alla ferrovia Roma -Pisa dalla suddetta cantoniera del Ramo fino alla Fornace Bartolini, punto di partenza della delimitazione.

Grosseto · Toscana · Art. 3

Official source

Official product specification · Parrina