Tuscan wine is Italian wine from the Tuscany region. Located in central Italy along the Tyrrhenian coast, Tuscany is home to some of the world’s most notable wine regions. Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are primarily made with Sangiovese grape whereas the Vernaccia grape is the basis of the white Vernaccia di San Gimignano. Tuscany is also known for the dessert wine Vin Santo, made from a variety of the region’s grapes. Tuscany has thirty-three Denominazioni di origine controllata (DOC) and eleven Denominazioni di Origine Controllata e Garantita (DOCG). In the 1970s a new class of wines known in the trade as “Super Tuscans” emerged. These wines were made outside DOC/DOCG regulations but were considered of high quality and commanded high prices. Many of these wines became cult wines. In the reformation of the Italian classification system many of the original Super Tuscans now qualify as DOC or DOCG wines (such as the new Bolgheri label) but some producers still prefer the declassified rankings or to use the Indicazione Geografica Tipica (IGT) classification of Toscana. Tuscany has five sub-categories of IGT wines today.
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Crafted from 100% Sangiovese grapes in Tuscany, the Fabrizio Bianchi Rosato is a gracefully aging rosé with a pleasant florals and a structured profile. -
Crafted in Tuscany, Italy, this Vinsanto del Chianti Classico D.O.C., undergoes a meticulous process of harvesting, drying, and aging for 10 years in oak, chestnut, and cherry caratelli, resulting in a golden amber wine with rich aromas. -
Flaccianello combines all the wild and old-world characteristics of the Sangiovese grape with the modern vinification techniques of what may be the top winemaking house in Tuscany today. The vineyards from which this wine takes its name continues to produce a Sangiovese of superior quality year on year. Made with 100% Sangiovese. -
The Merlot, Cabernet Sauvignon, and Sangiovese grapes were fermented separately in small steel tanks to maintain their varietal characteristics intact. The alcoholic fermentation was followed by malolactic fermentation, again in steel tanks. Its nose is wonderfully complex, very fruity with delicate floral and spicy notes. The tannic and smooth texture is striking on the palate, ending in a crisp and lively finish.”
