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The Best Tool to Learn about Italian Wine

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The Best Tool to Learn about Italian Wine

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Wine Producers and Shops of Tuscany

Provinces of Tuscany

Italy of Wines

italy of wines book

History, Geography,  and Culture
of Italian Wine

Wines, Grape varieties, Typical products of each and every region in Italy, with more than 90 detailed regional maps.

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italian wine regions - quattrocalici

Wine in Tuscany

local grapes, wine, and food

Wine figures of Tuscany

Tuscany is one of the most important Italian regions for wine, famous worldwide for its renowned labels. In Tuscany, wine has been part of history and culture for centuries. Even the landscape here tells the strong viticultural vocation of the territory. From the hills of Chianti and the Etruscan Coast to the panoramas of the Val d’Orcia and the Val di Chiana, kilometers of splendid rows stretch before our eyes.

The viticultural heritage of Tuscany includes a total of 11 Denominations of Controlled and Guaranteed Origin (DOCG), 41 Denominations of Controlled Origin (DOC), and 6 Typical Geographical Indications (IGT). Among the most significant wines are Brunello di Montalcino, Vino Nobile di Montepulciano, Chianti Classico, and the Supertuscans produced in the Bolgheri area. Sangiovese is the undisputed protagonist of Tuscan red wines, and we find it in almost all denominations, with different nuances depending on the style and territory of origin.

In Tuscany, however, white wines are also produced, until a few years ago forgotten, but recently brought back to prominence by the fame of Vernaccia di San Gimignano, the first DOCG white wine of the region. Vermentino is instead present along much of the northern coastal strip, starting from the Colli di Luni. Bianco di Pitigliano is instead a protagonist in the Maremma Grossetana.

To complete the overview, one cannot forget Vin Santo and its ancient tradition, present in various forms throughout Tuscany, obtained in its most common versions from partially dried Malvasia and Trebbiano grapes and left to mature for many years in caratelli, characteristic small wooden barrels.

Wine figures of Tuscany

  • Tuscany's vineyard surface: 58,000 ha of which 25% in mountainous areas, il 67% in hilly areas and 8% in plains.
  • Tuscany's wine production: 2.6 millions hl of which DOP wines 69% IGP wines 25%, red and rosé wines 85%, white wines 15%.
  • Tuscany's Wine Denominations of Origin: 11 DOCG, 41 DOC, 6 IGT.
Wines of Tuscany

Viticolture in Tuscany

Tuscany is one of Italy’s most celebrated wine regions, known for producing wines of excellent quality thanks to a unique combination of climate, geological composition of soils, and cultivated grape varieties.

Chianti, located in the heart of Tuscany, is probably the most well-known area. Characterized by a temperate climate with hot summers and mild winters, it offers ideal conditions for cultivating the Sangiovese variety. The soils are predominantly clay-limestone, with the presence of gravel and sand, which give the wine structure and aromatic complexity.

The Bolgheri area, on the Tuscan coast, is renowned for its high-quality red wines, particularly those based on international varieties such as Cabernet Sauvignon and Merlot. It benefits from a mild climate, influenced by its proximity to the sea, and the soils are a mix of clay, sand, and pebbles, ideal for producing complex and long-lasting wines.

Montalcino is famous for Brunello di Montalcino, a robust and long-lived wine produced exclusively from Sangiovese grapes. The climate is moderately warm, with significant temperature variations at night that promote excellent grape ripening. The soils are rich in clays, with calcareous areas and rocks, which give Brunello its typical intensity and structure.

The Maremma, a wilder and less developed area of Tuscany, is emerging as a wine region of great interest. The climate varies from mild coastal to warmer and drier inland, offering a wide range of terroirs. The soils vary greatly, but clays and sands predominate, with the presence of minerals that add complexity to the wines.

History of Winemaking in Tuscany

Viticulture in Tuscany has origins that date back to the time of the Etruscans, even though widespread writing on the wines of Tuscany only began in the medieval era, when wine became an essential product for trade. The foundation of the Arte dei Vinattieri corporation indeed dates back to 1282. Chianti wine was mentioned for the first time in 1300, when the “Lega del Chianti” was founded under the jurisdiction of Florence, and the famous “Gallo Nero” (“Black Rooster”) emblem was created, which is still today a symbol of Chianti Classico. In 1872, Baron Bettino Ricasoli formulated his famous recipe, still used by many producers today. Ricasoli’s recipe primarily employed the Sangiovese grape to give Chianti vigor and fragrances, adding Canaiolo Nero to soften its acidity and astringency. Malvasia was recommended only for wines to be consumed young, and thus Trebbiano was not part of the original recipe of the Baron. In the same years, Brunello di Montalcino was born, thanks to Clemente Santi, a chemist and pharmacist, who identified Sangiovese Grosso as the most suited to produce a high-quality wine. Around the 1960s, some producers like Marquis Incisa della Rocchetta decided to create full-bodied wines from international grapes and aged in barriques. Given the structure and cost of these wines, they were nicknamed “Supertuscans.” At the time, these wines were completely foreign to local oenology and did not fit into any denomination, thus they were classified as “table wines.” Currently, along with Cabernet Sauvignon and Merlot, Sangiovese is also part of the blend of many of these wines. In 1963, Vernaccia di San Gimignano was the first wine to obtain the DOC, while Vino Nobile di Montepulciano and Brunello di Montalcino were the first to receive the DOCG in 1980.

Wine in Tuscany
Vineyards in San Gimignano Image: Depositphotos.com

Wine grapes of Tuscany

In Tuscany, black grape varieties (about 85% of the vineyard area) are predominantly cultivated, including Sangiovese (and its variants), Canaiolo Nero, and Ciliegiolo. The most widespread white grape variety in Tuscany is Trebbiano Toscano, followed by Malvasia Bianca Lunga, Vernaccia di San Gimignano, and Ansonica. Chardonnay also has a good presence, with which they produce white wines often aged in Barriques. The fame of Supertuscans has introduced other international black grape varieties to Tuscany, including Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah. Even for Chianti itself, Cabernet Sauvignon and Merlot are increasingly used, in addition to Sangiovese.

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Wine appellations of Tuscany

Tuscany boasts a significant number of Wine Designations of Origin, with 11 DOCG (Denominazione di Origine Controllata e Garantita) and 41 DOC (Denominazione di Origine Controllata), in addition to 6 IGT (Indicazione Geografica Tipica). The Chianti area includes two DOCG: Chianti Classico DOCG, the traditional zone between Florence and Siena, and Chianti DOCG which spans a vast area across all Tuscan provinces except Massa-Carrara, Grosseto, and Livorno, including seven subzones: Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli, and Rufina. In the Siena area, there’s Montalcino with Brunello di Montalcino DOCG, Carmignano DOCG (at least 50% Sangiovese, up to 20% Canaiolo, and 10-20% Merlot and Cabernet, either alone or together), Vernaccia di San Gimignano DOCG (white wine, Vernaccia grape), and further down, Val di Chiana DOC and Vino Nobile di Montepulciano DOCG (Sangiovese). The area also has 15 DOCs, notably including three Vin Santo DOCs (Vin Santo del Chianti DOC, Vin Santo del Chianti Classico DOC, and Vin Santo di Montepulciano DOC). Near the Ligurian border is the interregional Colli di Luni DOC (Lunigiana), noted for its Vermentino. Below the Apuan Alps is the Candia dei Colli Apuani DOC area, with whites based on Vermentino and reds on Sangiovese and Merlot. The Vermentino Nero, a red wine made from the grape of the same name, is noteworthy. In the Lucca area are Colline Lucchesi DOC and Montecarlo DOC, characterized by the presence of French-origin grapes (Syrah for reds, Semillon, Sauvignon, and Roussanne for whites). Bolgheri is mentioned for the aforementioned Supertuscans (Bolgheri DOC and Bolgheri Sassicaia DOC) and the recent Suvereto DOCG, formerly a subzone of Val di Cornia DOC, now also a DOCG (Rosso della Val di Cornia DOCG). Elba DOC on Elba Island features Aleatico (red) and Ansonica (white) grapes, and Trebbiano, known here as Procanico. Lastly, in the Grosseto area, there are 8 DOCs, among which Ansonica Costa dell’Argentario DOC stands out.

The region also includes 10 DOP and 8 IGP agrifood products. Among these, extra virgin olive oils and Saffron of San Gimignano DOP are noteworthy, as is Lardo di Colonnata IGP among the latter.

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Wine areas of Tuscany

Tuscany is a region famous for its wines, which were among the first in Italy to conquer global markets and to mark the resurgence of Italian winemaking starting in the 1980s. The main wine-producing areas in Tuscany are:

Brunello di Montalcino

Brunello di Montalcino is the most famous Tuscan wine. In Montalcino, the Sangiovese Grosso grape used to produce it is called “Brunello,” initially by the work of Ferruccio Biondi Santi, who can be considered the creator of this wine. Today recognized as DOCG, Brunello di Montalcino is made purely from Sangiovese Grosso and can only be released for consumption five years after the harvest (six for the reserve), with a minimum two-year maturation period in barrels.

Chianti Classico and Chianti

There are several types of Chianti, seven of which fall as subzones within the Chianti DOCG, plus the DOCG Chianti Classico, produced in the oldest and most traditional area, from which the most famous Chiantis come. The seven subzones of Chianti DOCG are Colli Aretini, Colli Senesi, Colli Fiorentini, Colline Pisane, Rufina, Montalbano, and Montespertoli. Chianti wines are mainly produced with Sangiovese and Canaiolo Nero, a small part of Malvasia Bianca and Trebbiano Toscano, in addition to other grapes allowed by the regulations, typically Cabernet Sauvignon and Merlot. Despite the increasing presence of “international” grapes in Chianti, many producers still prefer to use only the traditional local varieties in the blend.

Vino Nobile di Montepulciano

Vino Nobile di Montepulciano, one of the six DOCG wines of Tuscany, is produced with Prugnolo Gentile (the local name for Sangiovese Grosso), to which Canaiolo Nero is added, and optionally, to a lesser extent, Mammolo and Colorino, in addition to other grapes permitted by the regulations. Nobile di Montepulciano was known for its quality as far back as the 1500s, and was also widely praised by Sante Lancerio, the bottler of Pope Paul III Farnese (1534-1559). In the 1960s, there was a resurgence of interest in Nobile, leading to a recovery of its reputation that culminated in 1980 when Vino Nobile di Montepulciano was recognized as DOCG.

Other Production Areas

Carmignano DOCG is another long-tradition wine area located in the province of Prato, producing exclusively red wines from Sangiovese, Canaiolo Nero, Cabernet Sauvignon, and Cabernet Franc grapes. Vernaccia di San Gimignano DOCG is a fine white wine produced with the grape of the same name. Morellino di Scansano is produced mainly with Sangiovese grapes, locally called Morellino. Vin Santo, whose tradition is also shared with other Italian regions, in Tuscany is recognized as DOC in the denominations of Vin Santo del Chianti, Vin Santo del Chianti Classico, and Vin Santo di Montepulciano. Tuscan Vin Santo is made with Trebbiano Toscano and Malvasia Bianca grapes, but there is also a red version made from Sangiovese grapes, known as Occhio di Pernice. Supertuscans are robust and complex wines produced mainly with “international” grapes such as Cabernet Sauvignon, Merlot, and Pinot Nero, to which Sangiovese is sometimes added. Supertuscans, once “table wines,” generally belong to the IGT category, with a notable exception.

Regional Cuisine of Tuscany

Tuscan cuisine consists mostly of traditional dishes whose preparation follows local traditions that have been around for many years.

Unsalted bread (sciocco) is an almost unique custom shared only with neighboring Umbria. It seems to date back to the 12th century when the rivalry between Pisa and Florence drove the price of salt to exaggerated levels. In Tuscany, the sacredness of bread is confirmed by the custom of never throwing it away, but using it even when stale in a variety of traditional recipes, such as panzanella, panata, ribollita, acquacotta, pappa al pomodoro, fettunta, vegetable soup, farinata, black cabbage soup, or pan co’ santi.

Among the meat dishes, Florentine steak, beef meatloaf, and veal stew stand out. A peculiar characteristic of Tuscan cuisine is the use of white meats such as chickens and turkeys, but also geese, guinea fowls, and pigeons. Dishes based on game such as hare and wild boar, pheasant and porcupine are also widespread. From pork, cold cuts are made such as Tuscan salami, finocchiona, salt-cured ham, Colonnata lard, and sausages. Biroldo is flavored, seasoned, and diced pork blood. Fish dishes are popular along the coast, with recipes like Florentine-style eel, red mullets, and Livorno-style stockfish.

There are a few but characteristic cheeses, such as Tuscan pecorino, especially those from Pienza and Maremma, ricotta, and raveggiolo as soft cheeses.

Among the desserts, panforte, ricciarelli, cavallucci, zuppa del duca, torta di cecco, migliacci, and Prato cantuccini stand out.

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