DOC · Toscana

Sant'Antimo

Sant'Antimo DOC (Toscana) at a glance: 13 recorded wine types, with the main requirements from the official production specification. Listed types include Sant’Antimo Bianco and Sant’Antimo Cabernet Sauvignon. The technical sections cover grape yields, minimum ageing, market-release rules for the relevant wine types.

✓ Verified· September 2026

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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.

RegionToscanaProvinceSiena

Wine typesSant’Antimo Bianco, Sant’Antimo Cabernet Sauvignon, Sant’Antimo Chardonnay, Sant’Antimo Merlot, Sant’Antimo Novello, Sant’Antimo Pinot Grigio, Sant’Antimo Pinot Nero, Sant’Antimo Rosso, Sant’Antimo Sauvignon, Sant’Antimo Vin Santo, Sant’Antimo Vin Santo Occhio di Pernice, Sant’Antimo Vin Santo Occhio di Pernice Riserva, Sant’Antimo Vin Santo Riserva

Grape varieties / compositionVaries by wine type: see the comparison below

Maximum grape yield9 t/haMaximum wine yield63 hl/ha

Minimum planting density3,000 vines/haMinimum alcoholic strength11.5% vol

Ageing—Minimum ageing in wood—

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Wine type A · referenceWine type B · comparison

ParameterSant’Antimo BiancoSant’Antimo Cabernet SauvignonΔ vs A

ColourWhiteRed—

Grape varieties—Cabernet sauvignon min 85%—

Maximum grape yield9 t/ha8 t/ha-1 t/ha (-11.1%)

Maximum wine yield63 hl/ha56 hl/ha-7 hl/ha (-11.1%)

Minimum planting density3,000 vines/ha3,000 vines/ha0 vines/ha (0%)

Ageing———

Minimum ageing in wood———

Minimum alcoholic strength11.5% vol12% vol+0.5% vol (+4.3%)

Minimum total acidity4.5 g/l4.5 g/l0 g/l (0%)

Minimum sugar-free extract16 g/l22 g/l+6 g/l (+37.5%)

Release for consumption———

ASant’Antimo BiancoBSant’Antimo Cabernet Sauvignon

Colour

AWhite

BRed

Δ vs A—

Grape varieties

A—

BCabernet sauvignon min 85%

Δ vs A—

Maximum grape yield

A9 t/ha

B8 t/ha

Δ vs A-1 t/ha (-11.1%)

Maximum wine yield

A63 hl/ha

B56 hl/ha

Δ vs A-7 hl/ha (-11.1%)

Minimum planting density

A3,000 vines/ha

B3,000 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% vol

Δ vs A+0.5% vol (+4.3%)

Minimum total acidity

A4.5 g/l

B4.5 g/l

Δ vs A0 g/l (0%)

Minimum sugar-free extract

A16 g/l

B22 g/l

Δ vs A+6 g/l (+37.5%)

Release for consumption

A—

B—

Δ vs A—

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Common questions

When can Sant'Antimo 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.

Sant’Antimo Bianco

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type9 t/ha3,000 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%63 hl/haPratiche enologiche atte a conferire le caratteristiche tipiche.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino11.5% vol4.5 g/l16 g/l

Sant’Antimo Cabernet Sauvignon

Grape compositionCabernet sauvignon min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type8 t/ha3,000 vines/ha11.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%56 hl/haPratiche enologiche atte a conferire le caratteristiche tipiche.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino intenso12% vol4.5 g/l22 g/l

Sant’Antimo Chardonnay

Grape compositionChardonnay min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type9 t/ha3,000 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%63 hl/haPratiche enologiche atte a conferire le caratteristiche tipiche.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino11.5% vol4.5 g/l16 g/l

Sant’Antimo Merlot

Grape compositionMerlot min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type8 t/ha3,000 vines/ha11.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%56 hl/haPratiche enologiche atte a conferire le caratteristiche tipiche.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino intenso12% vol4.5 g/l22 g/l

Sant’Antimo Novello

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type9 t/ha3,000 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%63 hl/haPratiche enologiche atte a conferire le caratteristiche tipiche.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino con riflessi violacei11% vol4.5 g/l19 g/l

Sant’Antimo Pinot Grigio

Grape compositionPINOT GRIGIO min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type9 t/ha3,000 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%63 hl/haPratiche enologiche atte a conferire le caratteristiche tipiche.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino11.5% vol4.5 g/l16 g/l

Sant’Antimo Pinot Nero

Grape compositionPinot nero min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type8 t/ha3,000 vines/ha11.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%56 hl/haPratiche enologiche atte a conferire le caratteristiche tipiche.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino poco intenso12% vol4.5 g/l22 g/l

Sant’Antimo Rosso

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type9 t/ha3,000 vines/ha11.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%63 hl/haPratiche enologiche atte a conferire le caratteristiche tipiche.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino, tendente al granato con l’invecchiamento12% vol4.5 g/l20 g/l

Sant’Antimo Sauvignon

Grape compositionSauvignon min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type9 t/ha3,000 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%63 hl/haPratiche enologiche atte a conferire le caratteristiche tipiche.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino11.5% vol5 g/l16 g/l

Sant’Antimo Vin Santo

Grape compositionMALVASIA BIANCA LUNGA, TREBBIANO TOSCANO

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type9 t/ha3,000 vines/ha——

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking35%31.5 hl/haAppassimento naturale; ammostatura dal 1 dicembre al 31 marzo; aria ventilata ammessa fino a zuccheri >=26,6%; conservazione/invecchiamento in caratelli di legno <=5 hl.

Ageing

TypeTotalWoodBottle / lees

invecchiamento———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

da paglierino dorato fino all’ambrato intenso16% vol4.5 g/l21 g/l

Sant’Antimo Vin Santo Occhio di Pernice

Grape compositionMalvasia Nera 30–50%, Sangiovese 50–70%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type9 t/ha3,000 vines/ha——

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking35%31.5 hl/haAppassimento naturale; ammostatura dal 1 dicembre al 31 marzo; aria ventilata ammessa fino a zuccheri >=26,6%; conservazione/invecchiamento in caratelli di legno <=5 hl.

Ageing

TypeTotalWoodBottle / lees

invecchiamento———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

da rosa intenso a rosa pallido16% vol4 g/l26 g/l

Sant’Antimo Vin Santo Occhio di Pernice Riserva

Grape compositionMalvasia Nera 30–50%, Sangiovese 50–70%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type9 t/ha3,000 vines/ha——

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking35%31.5 hl/haAppassimento naturale; ammostatura dal 1 dicembre al 31 marzo; aria ventilata ammessa fino a zuccheri >=26,6%; conservazione/invecchiamento in caratelli di legno <=5 hl.

Ageing

TypeTotalWoodBottle / lees

invecchiamento———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

da rosa intenso a rosa pallido16% vol4 g/l26 g/l

Sant’Antimo Vin Santo Riserva

Grape compositionMALVASIA BIANCA LUNGA, TREBBIANO TOSCANO

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type9 t/ha3,000 vines/ha——

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking35%31.5 hl/haAppassimento naturale; ammostatura dal 1 dicembre al 31 marzo; aria ventilata ammessa fino a zuccheri >=26,6%; conservazione/invecchiamento in caratelli di legno <=5 hl.

Ageing

TypeTotalWoodBottle / lees

invecchiamento———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

da paglierino dorato fino all’ambrato intenso16% vol4.5 g/l21 g/l

Municipalities / permitted area

Zona di produzione Sant'AntimoOfficial Italian wording

Articolo 3 (Zona di produzione delle uve) 3.1 La zona di produzione delle uve dei vini DOC “Sant’Antimo” comprende, in provincia di Siena, la località Sant’Antimo parte del territorio amministrativo del comune di Montalcino. Tale zona così delimitata: seguire il confine comunale in senso antiorario dalla confluenza del torrente Serlate nel fiume Ombrone; discendere l’Ombrone fino al fiume Orcia; salire l’Orcia fino all’incrocio con il torrente Asso; salire il torrente Asso fino al ponte della ferrovia a quota 210 località Podere Mulin del Fiore; seguire la linea ferroviara fino a Torrenieri all’incrocio della s.s. 2 Cassia, seguire verso nord la s.s. 2 Cassia vecchio tracciato fino al ponte sul torrente Serlate a quota 149; seguire il torrente Serlate fino alla confluenza con il fiume Ombrone. 3.2 Sono da considerarsi idonei ai fini dell’iscrizione allo schedario viticolo unicamente i vigneti rispondenti alle caratteristiche previste dagli articoli 2 e 4, comunque atti a conferire alle uve ed ai vini elencati le specifiche caratteristiche qualitative previste dal presente disciplinare. 3.3 I vigneti i scritti allo schedario viticolo per la DOCG “Brunello di Montalcino ” e per la DOC “Rosso di Montalcino” sono utilizzabili, qualora rientranti nella zona sopra descritta, anche per produrre vino “Sant’Antimo” Rosso, alle condizioni stabilite dal presente disciplinare di produzione e dai relativi disciplinari di produzione dei vini “Brunello di Montalcino” e “Rosso di Montalcino”.

Art. 3

Official source

Official product specification · Sant'Antimo

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