Tuscany

• Total vineyard area:

  60,286 hectares

• Number of Producers

  16,000

• Total wine production per year:

  1.9 million hectolitres

• Number of DOCGs:

  11

• Number of DOCs:

  41

The introduction of viticulture in Tuscany dates back to the Etruscans in the 8th century BC, an ancient civilization who was later on assimilated into the Roman Empire. The Etruscans were dedicated to their cultivation of local grapes as well as to the production of wine. Many people believe the Etruscans were the first to cultivate Sangiovese.

Over the centuries, the inhabitants of Tuscany developed their own winemaking methods, which varied noticeably between different regional areas. Today, Tuscany produces a plethora of wine styles but is especially famous for its very refined reds. The region’s climate and soil diversity is so favourable that winemakers found ideal sites to produce many foreign varieties, alongside autochthonous ones. These wines, made with non-indigenous grapes like Cabernet Sauvignon and Merlot, have been named “Super Tuscans” since the 80s.

In Tuscany, viticulture is found mostly in hilly areas, an environment favoured by grapevines. With just enough slope, grapes experience the best growing conditions, which helps obtain a high-quality wine that has both a great structure and is fairly easy to drink.

Tuscany’s climate is continental, provided with four distinctive seasons. There are no drastic temperature changes, making the overall climate fairly mild although it can get quite hot in the summer, hence winemakers plant their grapes at a higher elevation in the hills. Thankfully, the breeze from the Tuscan’s Tyrrhenian coast helps to alleviate some of the heat.

The Tuscan land is very diverse, particularly when it comes to soil. The Alberese (compact white limestone) and Galestro soils (lamellar and clayey rock) are the key to the production of Chianti, particularly popular in the province of Siena. In the southern areas closer to the coast, a calcareous-clay soil is present, especially in the Maremma territory.

• Cantina Petra

  This is a unique boutique winery located in the province of Livorno and designed by the Swiss architect Mario Botta, who also designed the San Francisco Museum of Modern Art. Known for its Super Tuscan wines, Petra represents a state of the art winery, dedicated to the production of high quality organic wines.

• Capezzana

  This winery is located in the village of Carmignano, provided with over 90 hectares of vineyards and 140 of olive groves. Capezzana is a family-run business whose offering is extremely vast: it works as a wedding venue, leveraging its beautiful accommodation in the form of a Tuscan estate with a unique rustic style, together with a cooking school.

  Among a wide selection of whites and reds, the Capezzana Vin Santo is the real star of this winery, considered as one of the best sweet wines in the world.

• Located among the Sienese hills, in the beautiful village of Montalcino, this is the only cooperative winery in the area. It accounts for over 70,000 bottles per year, specialised in the production of reds: Rosso di Montalcino DOC, Brunello di Montalcino DOCG and Brunello di Montalcino DOCG Riserva. Cantina di Montalcino stands out thanks to a unique architectural design which makes it a must-visit destination in the Montalcino area.

• Vermentino

  Grown in coastal regions. It makes a dry and light-bodied wine, with super fresh acidity.

• Vernaccia

  A piece of Tuscan history responsible for the classic Vernaccia di San Gimignano.

• Trebbiano

  This humble grape makes easy drinking but supremely enjoyable white wines.

• Sangiovese

  The king of Tuscan red grapes, used to make Chianti. Cherry, liquorice and earthy flavours

• Canaiolo

  One of Tuscany’s lesser known native grapes but a key part of traditional blends

• Ciliegiolo

  Its name derived from ‘ciliegia’ or ‘cherry’ in Italian. You can only guess its flavour!