With its unsurpassed, almost spellbinding visual appeal, coupled with some of the finest vineyards in the world, Tuscany has long been a favorite spot for wine lovers everywhere. Home to icons of the vine such as Chianti, Vino Nobile de Montepulciano and Brunello di Montalcino, the Tuscan hillsides have a history as classic as its wine.
By the 14th century, an average of eight million gallons of wine were sold annually in Florence, already a major commercial hub in the region. References to Vino Nobile di Montepulciano, one of Tuscany’s best-known products, also date back to this period, with Vernaccia and Greco wines of San Gimignano, still a top white wine region today, considered luxury items more valuable than saffron. Tuscan winemakers also began experimenting with the winemaking itself, eventually inventing governo, a technique which helped stabilize the wines and ferment the sugar content to yield a drier-tasting product.
Based in northcentral Italy, Tuscany is surrounded on its north, east and south sides by neighboring wine growing regions, with its western border being the Tyrhennian Sea. Nature blessed Tuscany, positioning its hillsides as the ideal environment for thriving vineyards, particularly those dedicated to the region’s signature Sangiovese grape.
Sangiovese is the dominant varietal grown in Tuscany, and is the cornerstone of nearly all the red wines produced there. As such, it is no surprise that red wine accounts for 75% of the region’s production. Due to its long presence in the area, Sangiovese has come to be known by regional names: for example, in Montalcino, it is known as Brunello, or “beautiful dark one,” as it is a more robust version of the grape. Tuscany’s famously deep and rich Brunello di Montalcino wine is required to be aged for four years prior to release; however, for the more impatient Tuscan lovers, Rosso di Montalcino, a lighter version of Brunello, is produced for earlier enjoyment. Both wines are collector-quality, and feature an earthy, spicy and complex profile with dark cherry notes and cedar aromas.
Travel to Montepulciano and you will hear Sangiovese called Prugnolo Gentile, where it serves as the foundation for Vino Nobile di Montepulciano. Slightly fresher and more finessed than Brunello, it presents bright red fruits such as cherry, plum and strawberry, with fig and tea leaf undertones and a delightfully balanced acidity. It is aged for three years, and can be stored for over a decade if desired. Rosso di Montepulciano, like its Brunello counterpart, can be enjoyed after only a year of aging, and is one of the better priced wines hailing from the region.
While Vino Nobile di Montepulciano and Brunello di Montalcino are two of Tuscany’s most in demand wines, the one with the greatest name recognition continues to be Chianti. Also made primarily with Sangiovese grapes, Chianti’s history is now protected by regulations to maintain and preserve its unique character. The Chianti region, which spans nearly 100 miles from Florence to Siena, includes seven subzones, all named for local cities and towns: Chianti Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano, Chianti Montespertoli and Chianti Rufina. Top tier Chiantis, including Chianti Classico and Chianti Classico Reserva, require one and two years of aging respectively, and unlike the lesser quality Chiantis, must be 80% Sangiovese and blended solely with red grape varietals. These wonderful wines feature a richer depth of flavor and intensity, and present pleasant notes of tobacco and spice.
In 2014, superior categories of Chianti Classico were recently given their own additional designation: Chianti Classico Gran Selezione. These exceptional wines must be aged for a minimum of 36 months and carry at least a 13% alcohol content. They are rapidly becoming a favorite among Chianti Classico devotees.
In addition to the array of traditional wines it produces, the Chianti region is also the production epicenter of wines known as Super Tuscans. These wines, which first appeared in the 1970s and dramatically transformed Tuscan winemaking, carry the IGT designation which was created in response to their market reception. They feature a modern blend of the native Sangiovese with predominantly French varietals, including Cabernet Sauvignon and Merlot, and are increasingly in demand by collectors and consumers for their exciting profiles. The Bolgheri sub-region’s Sassicaia and Tignanello have both inspired especially enthusiastic followings.
Along with being one of the most famous, not to mention most beautiful, wine producing regions, Tuscany is also one of the most prolific. Currently producing more than 26 million cases annually, it exports its highly recognized, Sangiovese-driven reds, a plethora of dry whites – most notably, Vernaccia di San Gimignano – and both red and white desert wines for just about any occasion, including the intense, concentrated yet fruit-forward Vin Santo (“Holy Wine”)
