What are the best wines of Tuscany - Italy?

Jan 10, 2022

Tuscan wines are the most important production for the region: Brunello and Chianti are really famous but there is also an hidden treasure of smaller producers

Tuscany is a region of Italy, located in the central-western part of the country.

It is quite diverse, with many different landscapes: you can find forests on one side of the valley, next to vineyards on steep slopes; on other hills there are olive groves that still green up at this time of year; you can also drive through long stretches of countryside that go up to remote areas like Abbadia San Salvatore or Chianti where you can find medieval villages like Castellina in Chianti.

Tuscany is famous for its food, art and culture. It has many interesting places to visit. One of the most famous tourist attractions in Tuscany is the city of Florence, international center for art and culture, but you should also visit the other Tuscan cities: Pisa, Lucca, Arezzo, Livorno and the many villages.

There are more than twenty Michelin-starred restaurants in the area, with many others offering excellent regional cuisine without the same level of fame or expense.

The Tuscany region has a temperate climate with warm summers and cold winters.

With its long history of agriculture and trade, not to mention its proximity to the Mediterranean coast, Tuscany has had a strong agricultural tradition as well as developing considerable skills as traders and merchants. Therefore, it is not surprising that this fertile region has an equally rich culinary heritage.

The northeastern region of Tuscany is a verdant landscape dotted with small towns and villages. It is hard for food not to be at the center of any visit to Tuscany. The region has an abundance of land that can produce some of the best ingredients in Italy.


The region is geographically diverse with many different climates and soil qualities. This characteristic gives the wines a unique character.

Tuscany's climate is relatively warm year-round, which means locals can grow a variety of crops year-round. There are more than twenty Michelin-starred restaurants in the area, with many others offering excellent regional cuisine without the same level of fame or expense.


Here is the list of the D.O.C.G. of Tuscany:

  • Brunello di Montalcino DOCG
  • Carmignano DOCG
  • Chianti Classico DOCG
  • Chianti DOCG
  • Aleatico Passito or Aleatico Passito of Elba DOCG
  • Montecucco Sangiovese DOCG
  • Morellino di Scansano DOCG
  • Rosso della Val di Cornia DOCG
  • Suvereto DOCG
  • Vernaccia di San Gimignano DOCG

Grape Varieties

In Tuscany there are more than 100 different types of grapes, however only some of them are suited for the production of wine Tuscan wines are produced with Sangiovese, Trebbiano, Malvasia Bianca, Greco and Vernaccia di San Gimignano grapes.The most famous grape is Trebbiano. Trebbiano is often used as a blending grape in order to add body and complexity to wines. This variety thrives in the warmer climate of southern Italy, especially in Tuscany.

Sangiovese is the most widely planted grape in Tuscany. It has a high content of natural sugars that help with fermentation. Malvasia Bianca has a very different flavor profile than Sangiovese and is less commonly used in wine production.

Tuscan wines are becoming popular among wine drinkers who prefer wines made from Chianti, Sangiovese and Cabernet Sauvignon grapes.


Tuscan Cooking 

Distinctive features of Tuscan cuisine include a high consumption of olive oil, a preference for vegetables and fruit over meat, and a wide variety of seafood dishes. The food often includes a blend of flavors from these different sources.

Tuscan cuisine is often meat-based with plenty of different types of bread, cured meats and cheeses. Traditional dishes are simmered for hours to make them taste their best.

The cuisine of Tuscany is influenced by its geographical location, which encapsulates the characteristics of Italian cuisine. This region, which is very mountainous, has a rich food and wine tradition. 

The dishes of the regional cuisine may be unintentionally simple, but they are always tasty and well prepared. They usually consist of pasta, polenta, legumes, beans, pecorino cheese and other types of flour derived from wheat flour which is used to make bread. A popular dish in this area includes bistecca alla fiorentina (a type of beef steak).


Primi piatti 

Secondi piatti


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