 Grapes destined for DOC production must be limited to a harvest yield of no more than 10 tonnes/hectare for the red wine and 12 tonnes/ha for the white and "rosé".In order to attain DOC designation the finished white and "rosé" must attain a minimum alcohol level of 10.5% by volume, and 11% alcohol for the reds.The "Vin Santo" can be produced in both dry and sweet styles and must be aged for at least three years prior to release.