Tuscany
Sangiovese (san-jo-VEH-zeh ) country. Winters are harsh and summers hot, with the sea softening the west; Montalcino in the south is noticeably drier, and Montepulciano, further inland, more continental. The classic Chianti Classico hillsides sit on galestro, a soft, crumbly marl, and alberese sandstone.
Our 14 Tuscan wines come from six producers and cover the region's three great Sangiovese names, Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano, plus Maremma and Toscana IGT.
Hover a dot to see our producers there; click to jump to their appellations below
Map: svg-maps, CC BY 4.0
- Climate
- Hot summers, harsh winters; drier in Montalcino
- Soils
- Galestro marl, alberese sandstone; clay in southern Montalcino
- Red grapes
- Sangiovese; also Canaiolo, Colorino, Cabernet Sauvignon, Merlot
- White grapes
- Trebbiano, Malvasia, Vermentino on the coast
Appellations and our wines
All Tuscany tech sheets (PDF)Brunello di Montalcino DOCG
broo-NEL-lo dee mon-tahl-CHEE-no
100% Sangiovese; at least 2 years in cask, 5 years before release
How to sell Tuscany's most famous long-aged red: by law it waits five years before release. Offer it for celebrations and business dinners.Pairs with: Roast red meat, game, aged cheese
Rosso di Montalcino DOC
ROS-so dee mon-tahl-CHEE-no
100% Sangiovese, released after one year
How to sell The younger sibling of Brunello: same grape, same hills, ready to drink now at a friendlier price. An easy upsell from house red.Pairs with: Grilled meat, pasta with ragù
Vino Nobile di Montepulciano DOCG
VEE-no NO-bee-leh dee mon-teh-pool-CHAH-no
At least 70% Sangiovese (Prugnolo Gentile); 2 years ageing, 1 in wood
How to sell Named after the hill town of Montepulciano, made mostly from Sangiovese. Not the same as Montepulciano d'Abruzzo, which is a grape from another region: a good story to tell at the table.Pairs with: Roast pork, duck, mushroom dishes
Chianti Classico DOCG
kee-AHN-tee KLAHS-see-ko
80–100% Sangiovese; Riserva at least 24 months ageing
How to sell The historic heart of Chianti, marked by the black rooster on the neck of the bottle. Riserva is aged at least 24 months.Pairs with: Steak, tomato-based pasta, pizza
Chianti DOCG
kee-AHN-tee
The wider Chianti zone around the Classico heartland
How to sell The name every guest knows. Fresh, food-friendly Sangiovese for by-the-glass lists.Pairs with: Pizza, pasta, cold cuts
Maremma Toscana DOC
mah-REM-mah tos-KAH-nah
The coastal south-west of the region
How to sell Tuscany's coast. «Il Nero» is 100% Cabernet Sauvignon, a natural pick for guests who usually order Bordeaux.Pairs with: Grilled beef, lamb
Toscana IGT
tos-KAH-nah ee-jee-TEE
Regional wines with freer grape and style rules
How to sell Producers' own blends and styles with freer rules. The 5 L Bag-in-Box works well as house wine poured by the glass.Pairs with: Everyday dishes, pizza, salads
