TOSCANA

History

Grapes and wines have always had a great importance in Tuscany and already in the sixteenth century the red wines of Montepulciano and the Vernaccia di San Gimignano were considered “among the noble wines of Italy.” In 1716 the Grand Duke of Tuscany, Cosimo Medici, published an edict in which the first zonation of Tuscan wines appears. In it, the finest wines in Tuscany are identified as coming from four areas: Chianti, Pomino, Carmignano and Valdarno. In 1870, another important nobleman and politician, Bettino Ricasoli, took over as Italian prime minister following Cavour, who had helped push for quality wines in Piedmont. Owner of a property in Chianti (the Castello di Brolio), Ricasoli was well aware of what was needed to improve local wines, and devised the first official recipe by which to make Chianti: 7/10 Sangiovese, 2/10 Canaiolo Nero and 1/10 Malvasia Bianca Lunga. Interestingly, Trebbiano Toscano, which Ricasoli rightly viewed as a poor quality grape, was not part of the original blend. On the other hand, Malvasia Bianca Lunga featured in the Chianti blend, as it added perfume and fragrance. Although many feared that the addition of a white grape would preclude Chianti from aging, we now know this is not true at all. As such, many Chiantis from the 1960s are still enjoyable today.

Another significant moment in Italian wine history also took place in Tuscany, as this region was the birthplace of Super Tuscan wines. Albeit nowadays produced mainly in the coastal area of Bolgheri, Super Tuscans actually started in Chianti. These superlative wines were made with 100% Sangiovese (back in the 1970s this was not allowed in Chianti, as Sangiovese had always been viewed as a blend) or with international grapes such as Cabernet Sauvignon (also previously not allowed in the Chianti blend). Seeing as if they were only lowly Vino da Tavola wines, the English press started calling them Super Tuscans to highlight their noteworthy quality.

Territory

Tuscany, along with Piedmont, is the region where Italy’s greatest wines are made. Tuscany is a large region (23,000 sq km of which 67% is hilly, mountainous 25% and 8% flat, including the Tuscan Archipelago), with huge plantings and can boast many DOCGs and DOCs. The climate is temperate, albeit with significant difference between various areas. Precipitation is numerous but concentrated in spring and autumn. The most characteristic areas in terms of wine are those that are located south of Florence, namely the area of Chianti and Chianti Classico, as well as areas south of Siena such as Montalcino and Montepulciano or further east like Bolgheri on the hills near the sea between Livorno and Grosseto. In Tuscany, about 70% of production comes from red grapes, such as Sangiovese (and its variants), Canaiolo, Ciliegiolo.