The Wines of Tuscany

Tuscany has nearly 3,000 years of winemaking history. The region was settled by the Etruscans in the eighth century BC, and as early as the seventh century BC Tuscany was exporting wine to the surrounding regions. By the third century BC, there were references by Greek writers about the quality of Tuscan wine. From the fall of the Roman Empire and throughout the Middle Ages, monasteries became the region's primary winemakers.

The region of Tuscany includes seven coastal islands and is Italy's fifth largest region. More than 68 percent of the terrain is very hilly. The hills have a tempering effect on the summertime heat with many vineyards located on the higher elevations of the hillsides.

The Sangiovese grape, the heart and soul of Chianti wine, performs better when it can receive more direct sunlight, which is a benefit of the many hillside vineyards in Tuscany. The majority of the region's vineyards are found at altitudes of 500-1600 feet. Tuscany is Italy's third most planted region (behind Sicily and Apulia) but it is eighth in production volume. This is partly because the Tuscan soil is very poor, and winemakers emphasize low yields and higher quality levels. More than eighty percent of the region's production is in red wine.

The Sangiovese grape is Tuscany's most prominent grape with many towns having their own local version of the grape. Cabernet Sauvignon has been planted in Tuscany for more than 250 years, but only recently with the rise of Super Tuscan wines has it been associated with the region. Other varietals found in Tuscany include Cabernet Franc, Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc and Syrah. The region also is known for its local varieties, including red grapes Canaiolo, Colorino, Malvasia Nera and Mammolo. For Tuscan white wines, Trebbiano, Malvasia, Vermentino and Vernaccia are most common.