Tuscany

The viticulture tradition of Tuscany dates back to the time of the Etruscans, with over 2,000 years of prestigious history that still keeps this region at the top of the oenology world today.
The rolling hills of Tuscany are the splendid environment in which the vine is perfectly at ease, providing the grapes for the production of great wines, as well as a highly respectable production in terms of quantity.


It is also the kingdom of Sangiovese, a grape variety native to this region, which occupies more than half of the area under vine. However, it is not an 'easy' vine. In addition to having a medium-late ripening period, it only expresses itself at its best if the location guarantees perfect exposure and sunshine, and an ideal microclimate and altitude.

Other local grape varieties that are now also widespread in other regions include Trebbiano Toscano, Malvasia Bianca Lunga or Tuscan Malvasia, Vernaccia di San Gimignano, Ansonica and Canaiolo Nero.
Turning our focus to wines, among the most renowned is Chianti DOCG, from which the independent Chianti Classico DOCG was detached a few years ago. Created by Baron Bettino Ricasoli, it was among the first wines to cross borders following our emigrants to America; exported in the typical flasks, it became so famous it created the very image of this wine in the world. Even today, it is by far the most produced wine in Italy.
Another world-famous wine is Brunello di Montalcino DOCG, made from sangiovese, locally called Brunello.

Tuscan locations that are inextricably linked to the world of wine are Montepulciano, San Gimignano and Carmignano, with their respective DOCGs, Bolgheri and others, where other very prestigious wines are produced.
Along the Tyrrhenian coast and on the island of Elba itself, vermentino, ansonica and aleatico are cultivated, the latter is also made into fine passito versions.

Further down the coast, towards the province of Grosseto, we find other wines such as the DOCG Morellino di Scansano, from the Morellino vine, another name for Sangiovese, with a lively ruby colour and scents of violets and blackberries.
In addition to the wines of the very important Denominations of Origin, Tuscany has risen to the forefront of world oenology with a number of Supertuscans, wines of great class, soft and elegant, obtained mainly from cabernet sauvignon and cabernet franc, merlot and partly syrah and pinot noir. The Supertuscan wines are internationally renowned because they are made with non-indigenous grapes like Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah and Pinot Noir.

Finally, wine production from this region has a common denominator, Vin Santo and Vin Santo Occhio di pernice, produced in numerous denominations and types that differ in terms of residual sugar; the former is mainly made from Tuscan Trebbiano, the latter from Sangiovese.