Tuscan Wine Guide
Sangiovese, Tuscany’s most important grape, makes up 85 percent of red wine production and is a cornerstone of most top red wines in the region.
Chianti DOCG, a region encompassing approximately one-third of Tuscany, is extremely diverse in its wine styles. Chianti showcases Sangiovese's hallmark acidity while tempering its full-bodied nature. This traditional wine with its new modern additions requires a minimum of 70 percent Sangiovese content, permitting a spectrum of styles from brisk and medium-bodied, oak-enriched and opulent. Notably, many Chianti wines are designed for youthful enjoyment, leading to relatively brief aging. This is a great go-to for a simple glass of wine at a casual wine bar with a little crostini.
Chianti Classico DOCG, the most important sub-region within Chianti, possesses its distinct DOCG recognition, with its own oenological identity. Encompassing the historical heartland of Chianti, this area consistently upholds elevated quality standards. Diverging from the typical Chianti, Chianti Classico exhibits greater aging potential, rivaling the excellence of esteemed Brunello di Montalcino wines, especially in the riserva and emerging gran selezione categories. Chianti Classico also has a higher Sangiovese content requirement, minimum of 80 percent. For me this is the easiest choice on a menu in Florence. You can almost always have confidence in the value you’re getting for your money. Look for the black rooster label on the neck of the bottle and you can feel a sense of security. For me this wine is the perfect accompaniment to the famous Bistecca alla Fiorentina. As we always say, what grows together, goes together!
Brunello di Montalcino DOCG, Just south of Siena, renowned for producing Sangiovese wines of the highest caliber, characterized by exceptional quality, full-bodied nature, and impressive aging potential. The blueprint for this special wine was initially conceived during the 1860s by Biondi-Santi. However, it wasn't until the 1980s that this appellation gained widespread recognition and acclaim. Characteristically endowed with a full-bodied presence, pronounced tannins, and intricate flavor profiles, Brunello di Montalcino is often likened in style to Barolo and is internationally recognised. Brunello di Montalcino boasts the lengthiest aging requirements of any Sangiovese based wine within Tuscany. Specifically, a four-year maturation period is required and the "riserva" category necessitates five years of ageing. Both classifications require a two-year oak aging period. Due to its potential for aggressiveness in its early years I would suggest choosing a wine with a few years in the bottle as well. This wine is elegant and yet has the strength to pair well with many of the heartier Tuscan dishes. Try it with stewed meat such as Peposa Dell’Impruneta or fresh pasta with wild boar ragu.
Rosso di Montalcino, the little brother to Brunello, is often made from younger vines, less suitable for the bold Brunello di Montalcino, and they have shorter ageing requirements. Look for wines made by top producers and you can expect high quality, with a similar body and structure of their big brother Brunello combined with increased fruit and freshness. I’d drink this wine with a wide range of Tuscan pasta dishes.
Vino Nobile di Montepulciano, again, made primarily from Sangiovese, known as Prugnolo Gentile in this area, must be aged for a minimum of two years and three years for riserva. Large old barrels are mostly used for this wine, rather than new French oak, but there are always exceptions.Vino Nobile di Montepulciano wines can range in style from everyday wines with more complexity than the average Chianti, to rich and structured, more similar to Brunello di Montalcino. This wine also pairs well with many meat dishes but my favourite would be a beautiful piece of sirloin, sliced, with a juicy layer of Lardo di Colonnata on top.
Don’t miss the lesser known Tuscan reds!
The rise of Super Tuscan Wine has introduced Cabernet Sauvignon as a prominent grape in Tuscany. You can find various international vines sprinkled throughout Tuscany but more densely and famously planted on the breezy Bolgheri coast. You might be thinking - I can find Sassicaia at home and it’s still pricey in Italy! I’m telling you to look for wines and producers you haven’t heard of and you will be impressed with not just the price. It’s a small DOC with only around 57 wineries so they are held to a pretty high standard and are passionate about what they make. You’ll easily be able to find a fantastic Bolgheri Superiore DOC on a restaurant wine list for under 100 euros. There are also many Toscana Rosso IGTs that are exceptional wines so don’t be afraid to try something different and take the suggestion of your server. DOC and DOCG don’t always mean the best, just means the producer follows the rules for that title. Sometimes not following the rules leads to something really special! These wines are all pretty flexible with their pairings depending on the blend.
Another great red option, and could also be considered the first Super Tuscan, is Carmignano DOCG. One of the lesser-known DOCG in Tuscany, Carmignano, the village from which the DOCG takes its name, is found only 12 miles west of Florence. The wine is based on a blend of Sangiovese, minimum 50 percent, Canaiolo Nero, up to 20 percent, Cabernet Sauvignon and Cabernet Franc, 10 to 20 percent each. The wine is similar in style to its more famous neighbor Chianti but can have darker fruit aromas and be more structured on the palate. The style can vary quite a bit from producer to producer but in general Carmigano DOCG is a wine with a very high average quality level. The mandatory ageing period is a minimum of 18 months and must be in either oak or chestnut wood barrels. As with the rest of the Tuscan reds, you can’t really go wrong pairing this wine with any traditional meat dishes and even vegetarian dishes.
Morellino di Scansano DOCG is grown in the hills of Maremma, a coastal region of Tuscany. Morellino is the local name for the Sangiovese grape variety. The name may come from the morello cherry, a dark red cherry with great tartness and acidity. This fresh style of Tuscan wine is made from minimum 85 percent Sangiovese and was granted DOC status in 1978 and then upgraded to DOCG status beginning with the 2007 vintage. There is no requirement for Morellino di Scansano to be aged in oak and it can be released in March after harvest. Morellino di Scansano Riserva can be released on the 1st of January two years after the harvest, at least one of which has to be in oak. Definitely a different style of Sangiovese that is worth a try!
Recent times have also witnessed a renewed focus on indigenous red grapes, both for blending and single-varietal wines. Ciliegiolo stands out, producing a beautifully structured wine with cherry aromas. Great as an alternative to a Chianti and easily enjoyed by the glass.
White wine in Tuscany isn’t talked about nearly as much as the region’s reds but don’t worry, if you’re a white wine drinker, there are plenty of options for you as well! Trebbiano ranks as the most cultivated white grape, followed by Malvasia, Vermentino, and then Vernaccia. While international varieties like Chardonnay, Sauvignon Blanc, and Viognier have a minor presence, they do appear in white wines from select esteemed estates. Keep an eye out for wines labelled under the Toscana IGT. There are many gems out there and it’s very exciting when you find them!
Vin Santo is the essential Tuscan dessert wine. Skip the limoncello and finish your meal with this special treat made of dried local white grapes and aged in small oak barrels. The two main Vin Santo producing regions are Vin Santo del Chianti DOC and the Colli dell Etruria DOC, within which there are sub regions. You will find aromas of dried apricots, tropical fruits and orange zest, along with notes of caramel, nuts, raisin and figs. This sweet indulgence pairs best with traditional cantucci, but I also enjoy it with cheese, dark chocolate and even foie gras!
Georgia’s Pro Tips
In Florence you will understandably find most wine lists heavy with the wines I have listed above as Florentines are very proud of what their region produces. I suggest spending your time in Florence getting to know these and other local wines but don’t limit yourself to a Tuscan only wine experience. You will find wines from all over Italy that will peak your interest, ones you may have never seen on the shelf in your country, and at super reasonable prices. The world of Italian wine is vast and deserves to be explored!
