Tuscany lies in central Italy along the Tyrrhenian coast and back up into the foothills of the Apennines. Famous for Chianti and Chianti Classico, both made from Sangiovese. Two other top wines here are Vino Nobile di Montepulciano, and Brunello di Montalcino both made also from Sangiovese, Brunello being the local name for this variety. View our range.
Tuscany’s Sub Regions
Lies in north Tuscany between Florence and Siena. Chianti must be made with at least 70% Sangiovese (80% for Chianti Classico DOCG). Canaiolo and Colorino and recently Cabernet Sauvignon and Merlot can be added to the blend. The Chianti Classico area produces the best wines of the region and was awarded its own DOCG in 1996. Six sub zones are found in Chianti including Rufina, Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano and Montespertoli.
Italy’s most famous and prestigious wines made from 100% Sangiovese. Brunello means ‘little dark one’, and is the local name for Sangiovese Grosso, another clone of Sangiovese. Brunello must be aged for at least four years, five for riserva wines, including 2 years in oak minimum. Its little brother Rosso di Montalcino is made with grapes from younger vines of new plantings and aged less.
Lies in southeast of Siena, its major wine Vino Nobile must be made with at leat 60% sangiovese (known as Prugnolo Gentile). it can be complemented with Canaiolo and other local grapes such as Mammolo. It must age for at least 24 months, 36 months for the riserva wines, including at least 12 in oak barrels. The region is also known for its sweet, white wine Vin Santo di Montepulciano, and Rosso di Montepulciano, that benefits from more flexible rules and require less ageing.
Located Southern Tuscany near the coast, this new wine making region focuses on producing varietal wines that can be made from local or/and international grapes. A lot of white wines are also produced here, a change from traditional Tuscan wine. Within the region is lesser known district Scansano producing a traditional and barrel fermented red wine named Morellino di Scansano. The grape used is also known as morello, another name for sangiovese. Other grapes may be added.
So called ‘Super Tuscans’ are mainly produced in the coastal districts of Bolgheri (Sassicaia led the way here), and Val di Cornia, from Cabernet Sauvignon and Merlot. Originally these were IGT’s since the grapes used were not permitted under the DOC, but now they have both achieved DOC status.
Tuscan’s Grape Varieties
Sangiovese: an Italian red grape grown in Tuscany where it is the main variety used to make Chianti. Grown in the United States in California and Oregon, and to a lesser extent in Argentina. Makes light coloured wines with intense flavour and good acidity. Quality wines made from Sangiovese benefit from some ageing in wood.
Canaiolo: once the major grape used to Chianti and although it is still used by some producers, it has largely given way to Sangiovese. Now a minor variety in Central Italy.
Grechetto: grown in central Italy; especially important in Umbria where, blended with Trebbiano, Malvasia, and Verdello, it is used to make Orvieto
Ciliegiolo: meaning ‘small cherry’ in Italian and growing in one of the wildest and unspoiled corners of Tuscany’s Maremma where it retains its freshness. It is characterised with raspberry aromas and peppery floral tone.
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