Montecarlo bianco is a blend of Trebbiano toscano (40-60%), Sémillon, Pinot grigio and white Pinot, Vermentino, Sauvignon and Roussanne (40-60%), provided that at least three of the indicated varietals reach 10% on their own.
Montecarlo rosso is obtained from Sangiovese (50-75%), Canaiolo nero (5-15%), Ciliegiolo and/or Colorino and/or black Malvasia and/or Syrah and/or Cabernet Franc and/or Cabernet Sauvignon and/or Merlot (10-15%), and other grapes up to a maximum of 20%.
The maximum yield is 100 quintals per hectare for the white, and 90 for the red. These grapes can be used, respectively, in the production of Vin Santo or Vin Santo Occhio di Pernice. If it undergoes a two-year aging process beginning January 10 of the first year after the harvest, Montecarlo Rosso can earn the Riserva designation.