Wines of Tuscany: The best Tuscan wines on sale

Tuscany undoubtedly represents one of the pillars of Italian wine production from the point of view of both internationally renowned quality and the presence of producers who have created wines of undisputed charm. Vine cultivation has very ancient origins: from the 7th century BC. The Etruscans favoured its development. It was then the Greeks who started a real trade in Tuscan wines. The collapse of theRoman Empire led to the decline of this production, which returned to prominence in the Middle Ages, and from 1300 onwards it was closely linked to noble Tuscan families who still represent milestones in the history of Tuscan wines such as Frescobaldi and Antinori. Most of the wine production concerns red grapes from which excellent red wines are made: undoubtedly the main grape variety is Sangiovese, followed by Canaiolo nero. While, as far as white grapes are concerned, the following stand out: vernaccia di San Gimignano combined with trebbiano toscano, vermentino, malvasia bianca and chardonnay. This region boasts 11 Denominazioni di Origine Controllata e Garantita (DOCG) and no less than 37 Denominazioni di Origine Controllata (DOC), and it should also be noted that outside these denominations, numerous Tuscan wines are recognised and awarded worldwide. Among the most important wine-growing areas are Chianti between Florence and Siena, with the production of the Tuscan red wine of the same name Montalcino, a village in the province of Siena, and Bolgheri, a hamlet in the municipality of Castagneto Carducci. Other important wine areas are: Tuscan Maremma with numerous DOCs such as Montecucco and Morellino di Scansano and Val d'Orcia between Montalcino and Montepulciano with the DOC Orcia. xtraWine has carefully selected the best Tuscan wines, proposing only bottles that have been awarded numerous prizes by Bibenda, Gambero Rosso, Veronelli and AIS. You can choose from a list of Tuscan wines from the best vintages, all from the most important wineries such as: Antinori, Marchesi Frescobaldi, Domini Castellari Castellina, Tenute Folonari and Felsina.

Exploring the Wines of Tuscany: Terroir and Wine Traditions

Tuscany, a famous Italian region, boasts soil and climate characteristics that over the centuries have favoured high quality wine production. This advantage is further emphasised by the variety of territories present: from the majestic Apuan Alps, with their limestone and dolomite reliefs, which also offer important marble quarries, to the wide sandy plains that dot the coast, interspersed with fascinating rocky promontories. Not forgetting the renowned hills of the Apennines that characterise the centre of the region. The most outstanding Tuscan wines originate in the Apennine hills, where the climate, which varies according to altitude, is characterised by sea breezes and soil composed of marl, sandstone, clay and limestone.

Areas of Wine Excellence

Among the most fascinating and evocative locations is the Chianti Toscano, particularly the Classico area that stretches between Florence and Siena. This area is populated by vineyards, castles, ancient abbeys and manor houses, representing a place of production with a millennial tradition, where history, human labour and innovation blend harmoniously. Equally famous is Montalcino, home of the renowned Brunello, considered the king of the Sangiovese grape. A short distance away is San Gimignano, renowned both for its medieval appearance and for the production of one of Tuscany's oldest white wines: Vernaccia. In the south of the province of Siena, Montepulciano offers its unmistakable Nobile, a must for lovers of great reds from Sangiovese grapes.

Towards the north, in Lunigiana on the border with Liguria, and in the Colli Apuani, we find refined oenological productions, mainly based on Vermentino. A little further south, from the Colli Lucchesi to the Colli Pisani, there are outstanding reds from both Sangiovese and international varieties such as Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The province of Florence gives life to the ancient denomination of Carmignano, while the Arezzo area, with the Val di Chiana, stands out for its fine interpretations of Syrah. The Val d'Ambra, on the other hand, offers important wines based on other international grapes.

Maremma: A Mosaic of Terroir

The Maremma, a vast coastal area rich in hills and relief, represents a microcosm of biodiversity and diverse soils. In the northern province of Livorno, the prestigious Bolgheri DOC stands out, produced in the municipality of Castagneto Carducci, known for its Vermentino and Viognier vines. The Grosseto Maremma is renowned for its internationally renowned reds and for Morellino di Scansano Docg, made from Sangiovese grapes.

Tuscan Food and Wine Excellence

Tuscan wines are characterised by their intensity, structure and warmth, making them perfect to accompany local delicacies, especially meat. The whites, mainly Vermentino-based, from Lunigiana to Maremma, prove versatile and adaptable to both land and sea dishes. Seafood specialities include tasty fish soups, cacciucco alla livornese, fried anchovies, baccalà alla fiorentina, squid and mixed fried fish. The more structured reds and fresh everyday wines find a perfect match in typical bread and vegetable soups such as ribollita, panzanella and cabbage soup. Traditional crostini with chicken livers also go well with full-bodied whites or young, not too structured reds.

The red category, which includes some of Italy's most important wine labels, harmonises well with the region's vast selection of red meats and cured meats. The Chianti and all territorial Sangiovese wines, thanks to their freshness and dryness, go wonderfully well with salami, sausages, finocchiona, lardo di Colonnata, lampredotto, soppressata, hams and fried meats. Supertuscans, with their powerful structure and intense aromatic profile, require pairings with savoury meats such as Chianina beef, castrato, game and venison, as well as mature cheeses such as pecorino. Typical desserts such as panforte, ricciarelli, cantucci and castagnaccio go perfectly with Vin Santo, Aleatico dell'Elba and all the passiti wines of the region.

Discover and Buy Tuscan Wines at xtraWine

We invite you to explore the vast selection of Tuscan wines available on xtraWine, where you can find special offers to taste the excellent wines of Tuscany. Buy conveniently online and enjoy a unique wine and food experience. Choose xtraWine to explore the Tuscan wine heritage, enriching your special moments with authentic food and wine delights.

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Tuscany

Country name Italy
History The area between the Arno and the Tiber was the territory of the Etruscans or Tuschi in the pre-Roman era. The name of the Region in those times was Etruria or Tuscia. Subsequently, from Tuscia the name of Tuscany was formed. With the decline of the Empire, there was an apparent abandonment of the Tuscan vineyards, but the recovery, facilitated by the monastic orders, had already begun in the early Middle Ages, as evidenced by documents from the Badia a Coltibuono, very active around the 9th century, in which the culture of life is spoken about in detail. A clear recovery of viticulture had therefore begun around the year 1100 AD, when the vineyards began to grow denser, even in the centre of Florence, where the church of S. Maria delle Vigne already stood. That church is now known as Santa Maria Novella.
Perc hill 25
Perc mountain 8
Perc plain 67
Perc red grape 70
Perc white grape 30
Soil and climate The climate is generally mild, especially in the coastal strip, which is often beaten by the 'Scirocco', a hot humid wind from Africa, causing frequent rainfall. The Apennine chains protect the region from the cold winds that blow from the North East.
Surface area 22990
Typical dishes Among the most tasty first courses are pappardelle with hare and the pheasant broth served with croutons fried in butter, 'pasticcio alla fiorentina' and the 'Lunigiana-style rice bomb', which comes from Emilia. There are also numerous second courses, on which the Florentine steak stands on, rib steak cut high, well cooked on the outside but rosy or bloody inside, sometimes served as a cut. Veal stew is tasty with oil, garlic and rosemary, as well as the 'stagnotto alla fiorentina,' a piece of slowly cooked beef with aromatic herbs, tomato and wine, and the 'peposo', a beef stew overcooked in wine, tomato, aromatic herbs and plenty of black pepper. The most representative dessert of Tuscany and widespread nationwide is the panforte, prepared with flour, sugar, almonds and an abundance of candied fruit, a rich and worthy complement to the meal of a day of celebration, surrounded by delicious ricciarelli.
Typical products In Tuscany there are 6 DOCG: Brunello di Montalcino, Carmignano, Chianti, Chianti Classico, Vernaccia di San Gimignano and Vino Nobile di Montepulciano, and in addition, a large number of DOC, IGT and VdT. The region is a wine district with a very ancient history: the interest in wines in straw-wrapped flasks began to spread in the Renaissance period and the powerful merchants of Florence always offered their guests Chianti wines, in the famous fiasco.