Tuscany’s most widely planted grape variety is Sangiovese – nearly two-thirds of the region’s vineyards are dedicated to it. Sangiovese red wines are famous for their high acidity and lively red fruit flavours, including raspberry, cherry and plum.
Another leading grape is Vernaccia, a unique white grape that creates dry white wines with fantastic citrus and almond flavours.
Tuscany is home to several prestigious wines, including:
Chianti: Produced almost entirely from the Sangiovese grape, Chianti is known for its high acidity and medium body, with tart cherry, plum and earthy flavours. Its high acidity and medium body make Chianti a food-friendly wine that’s a perfect match for tomato-based pasta dishes, pizza and grilled meats.
Brunello di Montalcino: Made from the Sangiovese Grosso grape (a specific clone of the Sangiovese), Brunello di Montalcino reds are full-bodied, elegant and age-worthy, with complex flavours of cherry, leather and tobacco. Brunello’s complexity and robust character pair excellently with hearty dishes, such as game, roast meats and rich pasta dishes.
Vino Nobile di Montepulciano: Also Sangiovese-based, these wines are elegant and medium-bodied, with flavours of red fruit and floral undertones. It makes a great partner for Italian meat dishes like osso buco and ragu.
Vernaccia di San Gimignano: Made from at least 80% Vernaccia grapes, Vernaccia di San Gimignano is a dry white wine known for its crisp acidity, floral aromas and citrus hints. Its bright acidity and clean finish make it a great companion for seafood, poultry, light pasta or risotto dishes, especially those with a creamy sauce or with vegetables.
Super Tuscans: These wines often blend the native grape Sangiovese with international varieties such as Cabernet Sauvignon, Merlot and Syrah. The result is wines that are rich, full-bodied and known for their ageing potential. They vary widely in taste but often have rich fruit flavours and spice notes.