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Tuscany is a region in central Italy on the Tyrrhenian Sea. Tuscan wines include such world famous names as Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and dessert wine Vin Santo.
The main grape variety of the region is Sangiovese, but there are also Cabernet Sauvignon, Cabernet Franc, Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc, Syrah vines. Autochthonous varieties: Canaiolo (Canaiolo), Colorino (Colorino), Malvasia Nera (Malvasia Nera), Mammolo (Mammolo).
Tuscany has 41 DOC (Designation Controlled by Origin) and 11 DOCG (Designation Controlled and Guaranteed Origin) zones. Also in the 1970s, an unofficial label appeared here – “Super Tuscans” (Super Tuscans). These drinks did not belong to any DOC or DOCG, but were distinguished by the highest quality and no less impressive price. Today, most of them have entered the designated zones, but some have remained outside the official classification.
History
The first Tuscan wine amphoras found by archaeologists belong to the Etruscans, who inhabited the region in the XNUMXth century BC. The first literary references to local wines are found in Greek sources of the XNUMXrd century BC, and after the fall of the Roman Empire and until the Middle Ages, winemaking was the responsibility of monasteries, which partially consumed fermented grape juice themselves, and partially transferred it to merchants for sale.
Over time, wine merchants began to unite in guilds. Certain rules appeared, in particular, prohibiting the sale of wine to children under 15, women of easy virtue, robbers and thieves.
In the XIV century, Tuscan winemakers invented a new method Governo (Governo) – when harvesting a small portion of the berries should be partially dried and stored. If for some reason the fermentation of wine slowed down and threatened to stop altogether, these semi-dry berries were added to the must. As a result, the yeast received a new source of sugar and fermentation continued successfully. The new method allowed better control over the quality of the wine and always successfully completed the fermentation.
In the 1850s, an epidemic of the Unizula fungus broke out in the region, many vines died, vineyards were deserted, and winemakers emigrated to other parts of Italy or the United States. Today, winemaking has recovered and nothing reminds of that long-standing tragedy.
Description of the region
Tuscany is the fifth largest region in Italy, which includes 7 islands. Due to the access to the sea, a warm Mediterranean climate has been established here. 68% of the territory is occupied by hills, respectively, most of the vineyards are located at an altitude of 150-500 meters above sea level, they receive maximum sunlight and do not suffer from the withering summer heat.
Tuscany wines are aromatic, balanced, with a harmonious ratio of acidity and sweetness. The soils in this area are not very fertile, so growers keep their crops low by focusing on quality rather than quantity.
The main wine regions of Tuscany
Among the 52 DOC and DOCG zones, the most famous are the following:
- Chianti Classico;
- Chianti Rufina;
- Brunello di Montalcino;
- Noble wine of Montelpulciano;
- San Gimignano;
- Bolgheri.
Famous Tuscan wines
Tuscany is the third Italian region after Piedmont and Venice in terms of DOC and DOCG, and the third after Sicily and Apulia in terms of wine production. 80% of production falls on red wine.
Super-Tuscan wines
This is an unofficial category that is not included in the main classification of Italian wines. The first representative of this species was the Sassicaia wine, produced by Tenuta San Guido in 1944.
The emergence of this category is due to the fact that until the 1990s, DOC quality requirements did not allow adding more than 70% Sangiovese and less than 10% of one of the autochthonous varieties to Chianti. Winemakers wishing to deviate from this standard and experiment with flavors were forced to classify their products as IGT – “table wines”, that is, the lowest category.
Interestingly, by the 1970s, the “real” Chianti, which met the DOC requirements, began to lose much in quality, and often the result of the imagination of innovative winemakers turned out to be much better. So “Chianti-style table wines” became “super-Tuscan wines”.
The next popular “Chianti-style wine” was Tignanello, created from a blend of Sangiovese and Cabernet Sauvignon. After that, the wave was unstoppable, and individual brands began to be valued more than DOC or DOCG labeling.
With changes in DOC requirements in the 1990s, many super-Tuscan wines did enter the Chianti category, but some chose to remain table wines, and some joined other names protected by origin, such as the legendary Sassicaia now labeled DOC Bolgheri.
Vin Santo (holy wine)
A white dessert wine made from Trebbiano and Malvasia varieties, although Sangiovese is often added to rosé versions. Freshly picked berries are dried on straw mats, and only then they are made into exceptionally sweet wine.
The style originated in Tuscany, but then spread to other Italian regions. The name of the drink is due to the fact that it was often used for communion during worship.