Environment, Territory and Production Areas of Tuscan Wines

Over the centuries, the soil and climate of the region have proved particularly favourable to the development of high quality wine production. An advantage is also offered by the diversity of the various territories: from the limestone and dolomite reliefs of the Apuan Alps in the north-west, which offer important marble quarries, to the flat, sandy expanses of the entire coast, interspersed with rocky promontories, and without forgetting the famous hills of the Apennines in the centre of the region. The best expressions of Tuscan wine are produced in the Apennines, where the climate, more or less temperate depending on the altitude, is also characterised by the presence of sea breezes and a soil conformation with the presence of marl, sandstone, clay and limestone.

One of the most beautiful and suggestive is the Chianti Toscana area, in particular the area defined as Classico, including the hills between Florence and Siena, populated by vineyards, castles, ancient abbeys, Romanesque churches and villas. This is a place of production with an ancient tradition where history, human labour and constant innovation are perfectly integrated, between old renovated farmhouses and ultra-modern companies. Another area known throughout the world is the municipality of Montalcino, in the province of Siena, home of the prestigious Brunello, recognised as the King of Sangiovese. Not far away, San Gimignano is a village of great international importance both for its still profoundly medieval appearance and for the production of one of Tuscany's oldest white wines: Vernaccia. Further south in the province of Siena, another must for lovers of great reds made from Sangiovese grapes is Montepulciano, with its unmistakable Nobile.

To the north of the region, Lunigiana, on the border with Liguria, and then the Colli Apuani offer beautiful and elegant enological expressions, mainly based on Vermentino. A little further south, from the Colli Lucchesi and the Colli Pisani, important red wines are produced, both from Sangiovese and international varieties such as Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The province of Florence is the birthplace of an ancient name such as Carmignano, while the province of Arezzo, with its Val di Chiana, is famous for its interpretations of Syrah, excellent especially in the Cortona area. In the Val d'Ambra, on the other hand, we find great and important expressions based on other international grapes.

Lastly, the Maremma, a vast coastal wooded area rich in hills, which is a macro-set of biodiversity and different territories. In the northern area, in the province of Livorno, Bolgheri DOC, produced in the municipality of Castagneto Carducci, stands out for its quality and worldwide prestige. These areas also produce important white wines from Vermentino and Viognier grapes. The Maremma Grossetana is the cradle of great reds of international importance and also of Morellino di Scansano DOCG from Sangiovese grapes.

At the Table with Regional Dishes: The Best Pairings

Generally speaking, Tuscan wine is intense, full-bodied, warm and structured, especially when it comes to reds, and goes perfectly with the excellent food the region has to offer, meat-based and otherwise. The whites produced along the coast, from Lunigiana to Maremma, generally based on Vermentino, reveal great versatility on the table and can be paired with both meat and fish servings. The region's seafood specialities include fish soups, such as cacciucco alla livornese or zuppa alla pisana, fried or baked anchovies, baccalà alla fiorentina, red mullet in tomato sauce, squid, baby octopus and mixed fried foods. The more intense and structured expressions, as well as the fresher and more everyday reds, can be paired with traditional bread and vegetable soups such as ribollita, panzanella, pappa al pomodoro and cabbage soup. Even the traditional crostini with chicken livers can be paired with either full-bodied whites or young, not overly-structured reds.

The category of reds, which includes some of the most important expressions of Italian wine, lends itself to the pairing of the vast and excellent variety of red and cured meats produced in the region. Because of their intrinsic freshness and dryness, Chianti and, in general, all territorial Sangiovese wines lend themselves to pairing with fatty dishes such as salami, sausages, finocchiona, lardo di Colonnata, lampredotto, soppressata, hams and fried meats.

The canonical and most famous pairing, however, is with Florentine beef, which can also be matched with very structured expressions. The Super Tuscans, on the other hand, due to their powerful structure and very intense, long and concentrated aromatic profile, need to be paired with very tasty dishes of Chianina beef, mutton, small and large game as well as very mature cheeses and sheep's milk cheeses. The many recipes for typical sweets and desserts such as panforte, ricciarelli, cantucci and castagnaccio, on the other hand, are excellent pairings for Vin Santo, in all its types, for Aleatico dell'Elba and, in general, for all the passito sweet wines produced in the region.

Discover the wines of Tuscany on sale online on Callmewine at a special price to taste the excellent wines of the region and pair them with your favourite dishes. Find a wide selection on offer now, accompanied by tips, data sheets, pairings and sommelier descriptions.