Region |
Tuscany |
Country |
Italy |
Morphology of the land |
Plain: 67%
Hill: 25%
Mountain: 8%
|
Climate and soil |
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. |
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. |
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. |
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. |
Red grape varieties |
Aleatico, Cabernet Franc, Cabernet Sauvignon, Canaiolo Nero, Ciliegiolo, Colorino, Mammolo, Merlot, Petit Verdot, Pinot Nero, Sangiovese, Syrah
|
White grape varieties |
Ansonica/Inzolia, Chardonnay, Malvasia bianca, Moscato Bianco, Trebbiano Toscano, Vermentino, Vernaccia di San Gimignano
|
DOCG |
Aleatico Passito dell'Elba
,
,
Carmignano
,
,
,
,
,
Suvereto
,
Val di Cornia Rosso
,
,
|
DOC |
Ansonica Costa dell'Argentario
,
,
,
Bianco di Pitigliano
,
,
,
Candia dei Colli Apuani
,
Capalbio
,
Colli dell'Etruria Centrale
,
,
Colline Lucchesi
,
,
,
Grance Senesi
,
,
Montecarlo
,
,
Monteregio di Massa Marittima
,
Montescudaio
,
Moscadello di Montalcino
,
,
Parrina
,
,
,
Rosso di Montepulciano
,
San Gimignano
,
San Torpè
,
,
Sovana
,
Terratico di Bibbona
,
Terre di Casole
,
Terre di Pisa
,
Val d'Arbia
,
Val di Cornia
,
,
Valdichiana
,
Valdinievole
,
,
,
|
IGT |
Alta Valle della Greve
,
,
,
,
Montecastelli
,
,
Val di Magra
|