Tuscany

Tuscany is certainly synonymous with wines of the highest quality. The production covers the entire territory and the hillsides are dotted with vineyards everywhere. It is known above all for its famous red wines: Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano have made Tuscany one of the symbolic regions of Italian enology.

The Brunello di Montalcino it is perhaps the most famous Tuscan wine. It is produced with 100% Sangiovese grosso and can be released for consumption only 5 years after the harvest (6 for the reserve), with a minimum aging period in cask of two years.

The wines Chianti they are mainly produced with Sangiovese and Canaiolo Nero, a small part of Malvasia Bianca and Trebbiano Toscano, as well as other grapes admitted by the disciplinary, generally Cabernet Sauvignon and Merlot.

The Nobile di Montepulciano wine it is produced with Prugnolo Gentile grape (Sangiovese grosso), to which is added Canaiolo Nero and optionally and to a lesser extent Mammolo and Colorino, as well as other grapes permitted by the disciplinary.

In Tuscany, however, also red wines from international grapes are produced, such as Cabernet Sauvignon, Merlot and Pinot Noir. The Bolgheri area and the Supertuscans are an example of products studied at the table counting on a first-rate environmental and professional heritage. THE Supertuscan they do not respect, on purpose, the traditional rules of preparation of the region, but use other types of grapes, especially Cabernet Sauvignon, in addition to or instead of the traditional Sangiovese. These wines are often aged in barriques for about 12-14 months.

Among the excellences of the region there are also some white wines, such as Vernaccia di San Gimignano. Without forgetting the Morellino di Scansano, mainly produced with Sangiovese grapes, and Vin Santo, one of the most interesting products in Italy both from an organoleptic point of view and from that of the vinification and maturation technique.