Tuscany is a crown jewel of Italian viticulture, and it stands out in the world of wine with its vivacious wines and distinctive terroirs with distinguished appellations.
Viticulture and Terroir
Tuscany is blessed with a versatile terroir, primarily featuring four types of soils:
Clay: Clay soils, often mixed with limestone or sand, provide good water retention and contribute to the full-bodied nature of Tuscan reds. They are common in regions like Chianti and Montalcino.
Limestone: Found predominantly in Chianti Classico and other parts of Chianti, limestone soils enhance acidity and minerality in wines. They help maintain bright fruit character and acidity in the region’s primary grape variety- Sangiovese.
Sand: Sandy soils, prevalent in coastal areas like Bolgheri, offer excellent drainage and contribute to the lighter, more aromatic profile of wines. They are ideal for international varieties like Cabernet Sauvignon and Merlot.
Volcanic Soils: Present in some areas around Montepulciano and San Gimignano, volcanic soils impart a unique mineral character to the wines, often adding complexity and a distinctive edge.
Only when these diverse soils combine with different climatic conditions does the region create a broad spectrum of wine styles, from light, fresh whites to rich, complex reds. The climate of Tuscany can be categorised as:
Hot, Dry Summers: These conditions are crucial to help the grapes ripen fully, allowing development of rich flavours, high concentration of sugar and robust tannins. However, the heat is moderated by altitude and proximity to the sea, preventing overly high temperatures that could affect grape quality.
Mild, Wet Winters: The winters are typically mild with adequate rainfall, ensuring that vines are well-hydrated during their dormancy. This moisture is essential for vine health and the following growing season.
Key Appellations
Tuscany produces a diverse range of wines, primarily red, crafted from native and international grape varieties. The region is divided into several DOCG (Denominazione di Origine Controllata e Garantita) and DOC (Denominazione di Origine Controllata) zones.
Chianti
Appellation
Chianti is divided into several sub-regions, with Chianti Classico being the most renowned. Chianti Classico DOCG requires wines to be made from at least 80% Sangiovese, with the remaining 20% from other approved varieties such as Canaiolo, Colorino, Cabernet Sauvignon, and Merlot.
Vineyards in Chianti are typically planted on hillsides at altitudes between 250 and 600 metres. The elevation helps to moderate temperatures and ensures good sunlight exposure, which is crucial for the ripening of Sangiovese. The soils here, mainly composed of galestro and Albanese, are well-draining and rich in minerals, contributing to the wines’ structure and minerality.
Wine Characteristics
Chianti wines are known for their bright acidity, medium to high tannins, and flavours of red cherries, plums, and dried herbs. Ageing in large oak casks or smaller barriques adds complexity, with notes of vanilla, spice, and leather.
Brunello di Montalcino
Appellation
Brunello di Montalcino DOCG mandates that wines be made from 100% Sangiovese Grosso (locally known as Brunello). These wines must be aged for a minimum of four years, with at least two years in oak and four months in bottle before release. Riserva wines require an additional year of ageing.
Montalcino’s vineyards are situated at altitudes ranging from 120 to 650 metres. The area’s varied microclimates and soils, including clay, limestone, and volcanic deposits, provide ideal conditions for growing Sangiovese. Lower-altitude vineyards produce more robust wines, while higher elevations yield wines with greater finesse and aromatic complexity.
Wine Characteristics
Brunello di Montalcino wines are full-bodied with high acidity and firm tannins. They exhibit complex flavours of dark cherries, blackberries, leather, tobacco, and spices. The extended ageing process imparts additional layers of earth, dried herbs, and balsamic notes.
Vino Nobile di Montepulciano
Appellation
Vino Nobile di Montepulciano DOCG requires wines to be made from a minimum of 70% Sangiovese (locally known as Prugnolo Gentile), with the remaining 30% comprising other permitted varieties such as Canaiolo and Mammolo. These wines must be aged for a minimum of two years, with at least one year in oak.
Vineyards in Montepulciano are typically planted on rolling hills at altitudes between 250 and 600 metres. The soils are predominantly sandy clay with marine fossils, providing good drainage and contributing to the wines’ mineral qualities.
Wine Characteristics
Vino Nobile di Montepulciano wines are known for their elegance and balance. They have medium to full bodies, with flavours of red and black fruits, violets, earth, and spice. The wines’ moderate acidity and tannin levels make them approachable in their youth, yet capable of ageing gracefully.
Bolgheri
Appellation
Bolgheri DOC is famous for its “Super Tuscans,” which often include blends of international varieties such as Cabernet Sauvignon, Merlot, and Syrah, alongside Sangiovese. Bolgheri wines do not adhere strictly to traditional DOCG regulations, allowing for more experimentation and innovation.
The coastal vineyards of Bolgheri benefit from the maritime climate, with cooling breezes from the Tyrrhenian Sea moderating temperatures. The soils here are a mix of alluvial, clay, and sandy compositions, which contribute to the complexity and depth of the wines.
Wine Characteristics
Bolgheri wines are typically rich, full-bodied, and structured, with flavours of dark fruit, cassis, tobacco, and chocolate. The use of new French oak barrels for ageing adds notes of vanilla, spice, and cedar, enhancing the wines’ complexity and ageing potential.
Grape Varieties
Sangiovese
Characteristics: Sangiovese is known for its high acidity, medium tannins, and flavours of red cherries, tomatoes, and herbs. It is a versatile grape that can produce both light, early-drinking wines and more robust, age-worthy styles.
The expression of Sangiovese can vary significantly depending on soil type, climate, and winemaking practices. For example, Sangiovese from cooler, higher-altitude sites often exhibit more pronounced acidity and bright fruit, while those from warmer sites may be fuller-bodied with softer tannins.
Click here (sang link) to read about the Sangiovese – King Grape variety of Tuscany, in detail.
Vernaccia
Characteristics: Vernaccia di San Gimignano is known for its crisp acidity, floral notes, and flavours of green apple, citrus, and almond. It often has a mineral quality, which comes from the volcanic soils.
While traditionally a dry white, some producers also produce sweet or sparkling versions of Vernaccia.
International Grape Varieties Grown in Tuscany
Cabernet Sauvignon: Known for its deep colour, full body, and flavours of blackcurrant, bell pepper, and tobacco, Cabernet Sauvignon is often blended with Sangiovese in Super Tuscans to add structure and complexity.
Merlot: Adds softness and fruitiness to blends, with flavours of ripe red and black fruits, chocolate, and herbs.
Syrah: Contributes spicy, peppery notes and dark fruit flavours, often used in blends to enhance the character of the wine.
Indigenous Grape Varieties of Tuscany
Canaiolo: Adds colour and softness to Chianti blends.
Colorino: Known for its deep colour and tannin structure, used in Chianti and other blends.
Mammolo: Provides floral and fruity notes to blends.
Winemaking
Traditional large Slovenian oak barrels are used for many wines, offering a subtle oak influence. Smaller French oak barrels are increasingly used for wines requiring greater complexity and structure.
Stainless Steel and Concrete vats are often used by winemakers to preserve the freshness and purity of the wine, especially for white wines and some reds.
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