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Toscana
If there is one region that embodies
Italy's cultural wealth, scenic beauty and culinary delights it has
to be Tuscany. Medieval towns and artistic treasures testify where
the origins of modern history are to be found while the fertile
land and rolling hills produce the most beautiful ingredients for
olive oils, breads and pastas. The rather rustic and fresh diet is
complemented by a variety of vegetables, cheeses and meat,
accumulating in signature dishes as Bistecca alla
Fiorentina and Fagiolo con Salcicce.
There is no doubt that Tuscany's Chianti and Chianti Classico zones are Italy's most famous DOCG's. This is territory where Sangiovese reigns, the variety that constitutes at least 85% of every wine while the balance can be supplemented by native varieties including Colorino, Canaiolo Nero, Malvasia and Trebbiano or the more fashionable Merlot, Cabernet Sauvignon and Syrah.Around the town of Montalcino a thick-skinned clonal variation of Sangiovese bears the local name Brunello. Made as Rosso di Montalcino or Brunello di Montalcino it produces one of Italy's most powerful, long-lived and sought-after wines. The third stronghold of Sangiovese is situated around the hilltop town of Montepulciano, close to the Umbrian border, where the best examples are close to Brunello in style.
Apart from the traditional wines a lot of Tuscan estates nowadays have chosen to blend Sangiovese with various yet considerable proportions of Cabernet Sauvignon, Merlot and Syrah. Opting out of their DOC these so-called 'Super-Tuscan' wines are marketed under the banner of Indicazione Geografica Tipica (IGT). As a completely new invention these Super-Tuscans have revolutionized the whole Tuscan wine scene.
In addition to red wines some crisp whites are made, predominantly from the native Vernaccia di San Gimignano in the DOCG with the same name.