Tuscany
Sangiovese, sunshine, and a rebellion on the coast.
Sangiovese is the thread running through inland Tuscany — high-acid, savoury, tannic, built for a table rather than a glass on its own. Chianti Classico, Brunello di Montalcino and Vino Nobile are all the same grape under different rules and altitudes. Then in the 1970s producers on the coast planted Cabernet and Merlot, which broke the appellation rules and had to be sold as basic table wine. The wines were superb, the press called them Super Tuscans, and the law eventually rewrote itself around them.
Grapes grown here 7
What the region makes
Minimum 80% Sangiovese from the historic zone between Florence and Siena. Sour cherry, dried herb, grippy acidity.
100% Sangiovese, minimum five years ageing before release. Denser and longer-lived than Chianti.
Bordeaux varieties on the coast. Riper, rounder, more international in shape.
Worth knowing
The Chianti Classico zone was legally delimited in 1716 by the Grand Duke of Tuscany — one of the earliest protected wine boundaries anywhere.
The straw fiasco flask was practical, not decorative: it protected hand-blown glass that could not stand on its own.
Try this region if you like savoury, food-shaped reds more than fruit-forward ones.
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