A unique Bohemian romance comes alive in Toscana’s contrasting landscapes and the wide frames of lush vineyards. This is even more accented by the hospitality of the versatile Tuscans, reflecting in the region’s incomparable wines. Here are unique boutique, signature wines, their grape varieties, fascinating aromas and intrinsic flavours that are native to the Tuscan region.
Sangiovese wines of this versatile grape are rich, medium to full-bodied, with aromas of wild berries, oak wood and moist earth. The flavours are of distinctly tobacco, freshly polished leather, wild mushrooms and black currant and the wines have well controlled acidity and are rich in tannins. Some of the most distinguished wines are the Baracchi Smeriglio 2008 Sangiovese Cortona D.O.C. from Cortona, with an elegant finish on the taste buds and very measured tannins. Using the Sangiovese as the base, Baracchi Winery also makes the first-of-its-kind 2009 Brut Rose Metodo Classico sparkling wines akin to Champagne. They’re a effervescing magic for the tongue!
Lore of the land
In symphony, Tuscany also cultivates singularly unique wines in its smart blends and indigenous grape stocks other than Sangiovese. Red grapes like Cabernet Sauvignon, Merlot, Petit Verdot and Syrah juxtapose with verve to blend into fine red wines like the grand Baracchi Ardito 2007 Toscana IGT –a blend of Cabernet Sauvignon and Syrah offering a complex, truly harmonious and well structured wine with silk smooth tannins and fruity hints. Another brilliantly blended red wine, with several indigenous Tuscan grape varieties, is the Vino Nobile di Montepulciano DOCG Fattoria degli Avignonesi 2008 marrying Prugnolo Gentile, Canaiolo Nero and Mammolino grapes, to create a rich garnet red wine, its bouquet delicate yet intense, with a mild scent of violet. Dry to the taste with just a hint of tannins. The Prugnolo Gentile grape (Sangiovese grape of the Montepulciano region) is plumy and robust, while the Canaiolo Nero lends exciting fruity, softening tannins without detracting from the wine's aromas and the Mammolino adds a deeply intense fruity violet tinge and aromatic assertion.
The height of our experience in medieval Tuscan town Siena was the one-and-only Enoteca Italiana , the world’s largest underground wine cellars and Italy’s official Museo del Vino. We saw the bewildering 16{+t}{+h} century arched cellar brick and stone display of almost 1,500 top Italian wines, concluding with a fine tasting of two reds and two whites from a personal selection. Among fine Rose, or Rosato, wines is the Dievole IGT Rosato di Sangiovese 2010 with a cheery bouquet of wild fruits, cherry and raspberry and flavours of light tannins, citrus, bamboo and lily. The wine does well with light cheese like the brie and cold cuts, tuna, salmon or pickled prawns.
Highly rated on the Tuscan wine list are glorious red wines from the Montalcino region, not far from Montepulciano, famed for the labels Brunello di Montalcino wines. What makes Brunello so special is its intrinsic finesse. The San Felice Brunello 2006 is deep maroon with aromas of well-ripened wild berry fruit, licorice, tobacco leaf and heavy tanned leather. An expansive, generous palate displays a rich buccal feel. It is reputed for its finesse and longevity.
Synergetic superlatives
You can cultivate different Tuscan wines with adventurous blends and combinations that have proved remarkably successful. Try discovering new, thrilling flavours and bouquets in such fascinating blends like for instance, the most unique, one-of-its-kind trans-European grapes jewel Dievole Plenum Quintus harvested and crushed by hand, with Tuscan Sangiovese and Greek Aglianico grapes. Exceptional, with peppery and earthy terracotta flavours on your palates.
The Aglianico is a Greek grape varietal cultivated in Italy, it is deep crimson and black in tone, adding flavour and character to the blend, with dominating dryness and soil fragrance.
Bianco brilliance
Tuscany also has wonderful whites to discover. Among the most outstanding white wine varieties is the boutique, limited edition Vermentino grape that is grown on the scenic, cliff-hanger hill slopes of Marina di Massa near world marble capital Carrara, adjoining the Tyrrhenian Sea. Vermentino is lively, mild sunshine yellow in tones, rich in aromas of petunia, passion fruit and green apple. The flavours are floral with light acidity, white rose, grass, citrus and lemon. A good example of such superlative whites are Pierpaolo Lorieri’s top wine, Lorieri Vernero Toscana IGT 2009, from this region. The classic Chardonnay, the most widely cultivated white grape in the world, is finely treasured in the label Avignonesi Il Marzocco 2010 that meets all expectations with its striking citrusy, passion fruit and orange rind flavours. The aromas are predominantly fresh lime, grassy and hay-like with undertones of white lily and jasmine. Another super lightly floral blended white wine is the Dievole Bianco IGT Toscana 2010 with white grapes Trebbiano, Malvasia and Chardonnay. A fine aperitif with sparkling nose of green apple and peach aromas, it allures with light hay, grass, lemon and melon flavours, going onto orange rind finish.
Legendary luxury
Another outstanding example is the Il Grigio 2007 San Felice Agricola made with several Sangiovese grapes from the world famous Chianti Region. This wine has full-bodied richness with deep aromas of violets and oak. Among equally premium Sangiovese wines that you can identify well from the Chianti area are the world famous Chianti Classico, that comes with the premium ‘Super Tuscan’ wine label. The Dievole La Vendemmia DOCG 2009 Chianti Classico with 90% Sangiovese grapes present superlative fruity, cherry and plum confiture, lightly spicy with black pepper, cinnamon and juniper notes and earthy, light-smoked tobacco flavours. Sangiovese adapts remarkably to different bouquets, making it a truly versatile varietal.
The absolutely magnificent Dievole Novecento Chianti Classico DOCG Riserva 2007 red wine is a stunner with vintage finesse. On the nose you have chocolate, coffee, black currant aromas in prominence, while the flavors uplift with full-bodied, persistent tobacco, leather and moist earth going onto a long, lingering lilt.