Region Guide
Tuscany
Tuscany is Sangiovese country, stretching down Italy's western coast in three broad zones: the mountainous Chianti hills in the north, the southern valleys around Brunello di Montalcino and Vino Nobile di Montepulciano, and the flat coastal plains around Bolgheri. Inland, Sangiovese produces high-acid, high-tannin reds that age beautifully. The coast favors Bordeaux varieties instead and gave rise to the Super-Tuscan wines that rebuilt Italy's standing on the world stage.
Inland areas benefit from the cooling altitude of the Apennine range in Tuscany's warm climate, allowing Sangiovese to ripen slowly. Sea breezes cool the coast. The price spread is wide: entry Chianti from $15, Brunello from $60, and famous Super-Tuscans pushing past $500.
Key Grapes
Sangiovese dominates inland Tuscany. It ripens late, needs warmth, and delivers acidity and tannin structure that ages beautifully in the right vineyards. Chianti Classico sits at altitude in the Apennine foothills, picking up herbal aromas alongside bright acidity. Brunello di Montalcino is pure Sangiovese with a mandatory five-year wait before bottles hit the market. On the coast, winemakers stepped outside traditional DOC rules. Bolgheri DOC allows blends built entirely on Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, and Sangiovese is optional.
What to Buy
Walk the Chianti ladder: entry-level Chianti DOCG starts around $15 and tops out near $30; Chianti Classico sits between $25 and $50; Riserva runs $35 to $70; Gran Selezione reaches $60 to $150. Castello di Ama, Felsina, Fontodi, and Querciabella all deliver. Brunello starts at $60 and climbs past $300. Casanova di Neri's Tenuta Nuova represents the modern style; Il Poggione and Argiano are worth seeking out; Biondi-Santi is the historical name. Super-Tuscans like Sassicaia, Ornellaia, and Tignanello sell for $150 to $500 or more; these are the reputation names. Younger or less famous coastal reds run $50 to $150 and drink like Bordeaux with Italian craftsmanship.
Food Pairings
Chianti wants pasta in tomato sauce, pizza, lamb roasts, or a wedge of aged Pecorino. Brunello handles Florentine T-bone, slow-cooked boar, or a chunk of long-aged Parmigiano. Super-Tuscans pair like Bordeaux: thick-cut ribeye, roasted lamb rack, or firm aged cheeses.
- •Chianti Classico Riserva with tomato-sauced pasta
- •Brunello di Montalcino with a thick Florentine steak
- •Bolgheri reds alongside grilled beef or roasted lamb
Sommelier's Take
Chianti Classico Gran Selezione sits at the top of the Chianti ladder: fruit from a single property and an extra half-year of ageing beyond Riserva, all for under $150. Brunello remains the destination Sangiovese, but Gran Selezione offers serious single-estate character at a lower price point.