We are in Chiusi in Tuscany, in the beautiful province of Siena, mother of the magical Valdorcia and Valdichiana and it is here that the Nenci Agricultural Company is born with over 15 hectares of land divided into vineyards, olive groves, arable land and woods. The central body of the company is located on the outskirts of the historic center of Chiusi, the historic Etruscan capital, home of Porsenna the King of Etruscan.<\/p>\n
The property, handed down from generation to generation, is today run by Paolo Nenci, who, after graduating in Agriculture and various experiences in other historic companies in the area, decided to combine studies with accumulated experience, carrying on the production of wine, olive oil, honey and cereals.<\/p>\n
The company was founded in 1957 thanks to Franco Nenci, my grandfather, who finished his high school studies (which for the time was really a very important goal) decided to undertake this entrepreneurial path as a 360 \u00b0 Agricultural Entrepreneur. The company today is a company with multiple productions:<\/p>\n
Over the years, grandfather, to grow the company has adapted to do a little of everything, to be multitasking we will say today! He worked for other agricultural companies as a contractor, he studied to become a turner and he executed for many carpenters in the area unique handmade and hand-crafted works, he learned the tricks and secrets of butchery by going to other companies and \/ or families to slaughter pigs privately and cattle, has grafted most of the olive trees present in our company and in the Chiusi area and much more. A cultured person, with a great desire to do and capable of giving body and soul to the company and its future.<\/p>\n
In 1964 Marco was born, my father and son of Franco, who in 1984 finished high school and decided to leave Franco to his company, still young and full of strength, and start a personal journey on a farm not far from the our. After 3 years, unfortunately, the company makes cuts and Marco manages to escape the danger of being out of work finding an occupation at the “Centro Carni” slaughterhouse in Chiusi. Once again the misfortune pursued Marco, the slaughterhouse in fact around 2000 closes its doors and Marco once again immediately manages to find a further occupation. Even today I do not work “FIXED” in the company but practically always there is finished his 8 hours of work as an employee alongside me, Paolo, the first child, born in 1991, in the leadership of this family business.<\/p>\n
As mentioned, I arrive in 1991, precisely in June. Right from the start, spending a lot of time with Franco, my grandfather, I began to love the countryside, the green and agriculture. My normality was school in the morning, company in the afternoon. So as soon as I finished high school, I started working 24h \/ 24 here, in my reality, with my family.<\/p>\n
Today I am very happy with my choice and there is nothing I would not do again!<\/p>\n
So many emotions! Many experiences! So many fantastic people! So many acknowledgments and also many but many worries, anger and disappointments, but all these serve, it serves to forge your personality, mine in this case, so I am very happy with all this my personal growth path!<\/p>\n
In my wine, in my production, in my land and in my storytelling, I put all of myself, my vision, my mission and my unconditional love towards this humble wonderful work.<\/p>\n
I look forward to your feedback on my products, and if you want, come and see me in the company, let’s have a 2 live chat!<\/p>\n","protected":false},"featured_media":8186,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false},"amenity":[884,1442,1076,230,1695,1617,1080,860,746,803,802],"wine_style":[919,968,1532,952,1531],"experiences":[3331,2776,3246,3484,3332,2831,3487,3250,3062,3330,2798,3483,2679,2680],"class_list":["post-8005","winery","type-winery","status-publish","has-post-thumbnail","hentry","amenity-cheese-platters","amenity-food-wine-pairings","amenity-gourmet-charcuterie-boards","amenity-great-views","amenity-honey-tastings","amenity-local-foods","amenity-olive-oil-tastings","amenity-vineyard-views","amenity-wine-education","amenity-wine-tastings","amenity-wine-tours","wine_style-dry-red-wines","wine_style-dry-rose-wines","wine_style-red-wines","wine_style-sweet-wines","wine_style-white-wines","grapes-cabernet-franc","grapes-sangiovese","grapes-trebbiano","destinations-chiusi","destinations-italy","destinations-tuscany","regions-chiusi","regions-italy","regions-tuscany","experiences-authentic","experiences-beautiful-views","experiences-boutique","experiences-customizable-experiences","experiences-food-wine-pairings","experiences-historical","experiences-honey-tastings","experiences-italian","experiences-olive-oil-tastings","experiences-rustic","experiences-vineyard-views","experiences-wine-education","experiences-wine-tastings","experiences-wine-tours"],"acf":{"featured":false,"featured_order":"","content_title":"Chiusi, Tuscany, Italy","logo":false,"website_url":"https:\/\/www.aziendaagricolanenci.com\/","established_year":"","head_wine_maker":"Paolo Nenci \/ Mourad Ouada","hours_of_operation":"By appointment only.","yelp_id":"","contact_name":"Paolo Nenci","phone_number":"+39 334 25 42 417","email_address":"paolonenci@yahoo.it","region":{"ID":3482,"post_author":"3","post_date":"2018-05-31 15:06:54","post_date_gmt":"2018-05-31 15:06:54","post_content":"\n
Tuscany is one of the first places that come to mind when picturing a classic wine region. This iconic area holds the hearts of so many wine-lovers. Who could resist the rolling hills and idyllic landscape? Pair that with notable wine and you have yourself a wine crush.<\/p>\n\n\n\n
The Etruscans (ancient settlers of Tuscany, that predate the Romans) cultivated grapes 3000 years ago and used them as an important cash crop. In fact, studies show it was likely the Etruscan Italians who taught early French populations about wine production.<\/p>\n\n\n\n\n\n
Early examples of regional Tuscan wine was seasoned with herbs, such as basil, thyme and rosemary and crushed on limestone tables. The wine was stored and traded in amphorae, which has come back into style in recent years, and in some areas it\u2019s always remained this way.<\/p>\n\n\n\n
Tuscany, called Toscana to locals, is located in Central Italy, with the Tyrrhenian Sea bordering it on the west side. It is surrounded by other well-known wine regions, such as, Liguria, Emilia-Romagna, Marche, Umbria and Lazio.<\/p>\n\n\n\n
RELATED:<\/strong> Chianti Itinerary: How To Spend 5 Days in Italy\u2019s Chianti Region<\/a><\/strong><\/p>\n\n\n\n The warm Mediterranean influence from the sea and hilly landscape are crucial factors in the region\u2019s success. The Apennine Mountains near the Emilia-Romagna border mollify the summertime heat. Some of the best vineyards are planted at higher elevations of the hillsides where diurnal swing aids in the harmony of sugars, acidity and concentration of flavors and aromas. One variety that is well suited for this climate is Sangiovese, which some might consider Tuscany\u2019s signature grape, although there are many grapes and styles that the region is known for.<\/p>\n\n\n\n Equally diverse is the soil, spanning from a variety of different types of clay and sand. Marl-like clay can be found in the Apennine foothills, sandy clay is found in Siena, with loam and sand found in Maremma on the coast.<\/p>\n\n\n\n RELATED: The Best Tuscany Wine Tours & Wine Tasting Experiences to Book<\/a><\/strong><\/p>\n\n\n\n Styles range from dry red and white wines done as single varietals or blends\u2014the most famous being the Super Tuscan and passito dessert wines known as Vin Santo.<\/p>\n\n\n\n A Super Tuscan is a blend of an indigenous grape like Sangiovese and one or more non-indigenous grapes\u2014usually consisting of Cabernet Sauvignon, Merlot and Syrah. They came to be when frustrated winemakers started blending these grapes to make a better product despite wine laws rules against it. Eventually a new IGT was created which allowed winemakers to continue to create these blends legally. In the 80\u2019s these wines were on fire\u2014the most famous being Tignanello, created by Antinori in 1974.<\/p>\n\n\n\n RELATED: Here's The Perfect Romantic Itinerary for Visiting the Tuscany Wine Region<\/a><\/strong><\/p>\n\n\n\n By air:<\/strong> Tuscany has two major airports \u2013 Florence's Amerigo Vespucci Airport (FLR) and Pisa's Galileo Galilei Airport (PSA). Many international and domestic flights connect to these airports, making them convenient entry points. From the airports, you can easily reach the city centers by bus, train, or taxi. Check out current flight deals into either airport<\/a><\/strong> through our partner Kayak.<\/p>\n\n\n\n By train:<\/strong> Italy's efficient rail system connects Tuscany to other regions and major cities like Rome, Milan, and Venice. High-speed trains like Frecciarossa and Italo offer quick and comfortable journeys, while regional trains provide a more leisurely, scenic experience.<\/p>\n\n\n\n By car:<\/strong> For those who prefer a road trip, driving into Tuscany offers the flexibility to explore at your own pace. Major highways like the A1 (Autostrada del Sole) connect Tuscany to the rest of Italy. In fact, for most of our team, we always prefer renting a car when exploring the region. Just make sure you pace yourself and have a designated driver should you decide to splurge. Up-to-date rental car rates<\/a><\/strong> in the area are available here.<\/p>\n\n\n\n By bus:<\/strong> Local and regional buses serve many towns and villages in Tuscany, making them an ideal choice for budget-conscious travelers or those visiting more remote areas. Bus companies like Tiemme, Lazzi, and FlixBus offer reliable services throughout the region.<\/p>\n\n\n\n RECOMMENDED: These Are Some of the Best Wineries in Tuscany to Visit<\/a><\/strong><\/p>\n\n\n\n Tuscan cuisine is known for its simple, rustic, and seasonal ingredients. Feast on mouthwatering dishes like Bistecca alla Fiorentina<\/strong>, a thick-cut T-bone steak grilled to perfection, or Pappa al Pomodoro<\/strong>, a flavorsome tomato and bread soup. Pair your meal with local wines and finish with a glass of Vin Santo<\/strong><\/em>, a sweet dessert wine, and a plate of cantucci, almond biscotti, for an unforgettable culinary experience.<\/span><\/p>\n\n\n\n Tuscans are famous for their warmth and hospitality, making you feel right at home in their family-run vineyards and charming agriturismi (farm-stay accommodations). Many wineries offer guided tours, tastings, and even cooking classes, allowing you to immerse yourself in the rich culture and traditions of the region.<\/span><\/p>\n\n\n\n Tuscany's idyllic landscape is the stuff of dreams \u2013 think golden hills, cypress-lined lanes, and medieval hilltop villages. For a unique perspective, hop on a hot air balloon ride and float above the vineyards, or cycle through the countryside, stopping at wineries along the way.<\/p>\n\n\n\n Exploring Tuscany's enchanting towns, cities, and countryside is a delightful adventure that offers endless possibilities. To make the most of your trip, consider these top-rated destinations and travel options that have captured the hearts of Winetravelers worldwide.<\/p>\n\n\n\n As the cradle of the Renaissance, Florence<\/a><\/strong> boasts a wealth of art, history, and culture. Must-see attractions include the Uffizi Gallery, the Duomo, and the Ponte Vecchio. The city is easily walkable, but you can also use the public transport system (buses and trams) or rent a bicycle to explore at your own pace.<\/p>\n\n\n\n This well-preserved medieval city is famous for its stunning Piazza del Campo and the majestic Siena<\/a><\/strong> Cathedral. Meander through its winding streets and alleys to discover hidden gems. Siena is best explored on foot, but you can also use local buses to reach nearby attractions.<\/p>\n\n\n\n Known as the \"Manhattan of the Middle Ages\" for its iconic skyline of medieval towers, San Gimignano is a delightful hilltop town. Wander through its cobblestone streets, visit the Collegiate Church, and sample the renowned Vernaccia white wine. The compact town center is perfect for exploring by foot.<\/p>\n\n\n\n Home to the iconic Leaning Tower, Pisa offers more than just its famous landmark. Stroll along the Arno River, visit the Pisa Cathedral and Baptistery, and explore the city's vibrant piazzas. Walking, cycling, or using the local bus system are ideal ways to discover Pisa's charm.<\/p>\n\n\n\n This picturesque countryside region, a UNESCO World Heritage Site, features rolling hills, cypress-lined roads, and charming villages like Montalcino, Pienza, and Montepulciano. Renting a car is the best way to experience Val d'Orcia's beauty at your leisure, stopping at vineyards and local attractions along the way.<\/p>\n\n\n\n The Chianti wine region is dotted with idyllic towns like Greve, Castellina, and Radda. Rent a car or join a guided wine tour to visit local wineries and savor the region's exceptional Chianti Classico wines.<\/p>\n\n\n\n For sun, sand, and sea, head to the Tuscan coast's pristine beaches, such as Forte dei Marmi, Viareggio, or Castiglione della Pescaia. Renting a car allows you to explore the coastline and discover hidden coves and charming seaside towns.<\/p>\n\n\n\n Believed to have originated in Tuscany, this grape is very important to the region. It is prized for its high acid, strong tannic structure and the ability to make world-class bottlings. Brunello di Montalcino DOCG is 100% Sangiovese and it is used in blends for Chianti, Super Tuscans and Vino Nobile di Montepulciano to give structure. Depending on the style desired, these can be oaked or unoaked. More time in oak will coax out more complex flavors and aromas. Some notes you might find are fresh cherry and tomato on a younger Sangiovese<\/a><\/strong> that has not seen any, or very little oak. Tea leaves, savory dried herbs and dark chocolate might come through in an older wine. Young or old, oak or stainless, there is usually a rustic undertone to Sangiovese-heavy wines.<\/p>\n\n\n\n Due to the popularity of Super Tuscans, Cabernet Sauvignon<\/a><\/strong> has become a mainstay in Tuscany. Adding complexity and fullness to the blend, Cabernet is sometimes called \u201cSangiovese\u2019s cousin\u201d. It\u2019s signature green-pepper, pyrazine note add intrigue and firm tannins aid in ageability.<\/p>\n\n\n\n Merlot<\/a> <\/strong>is another grape that found a home in Tuscany during the rise of Super Tuscans. It\u2019s also found in some Chiantis. It buds, flowers and ripens early so it brings concentration of flavors and aromas. Blackfruit, violets, baking spices and dark chocolate are typical of Merlot, and can soften a Super Tuscan.<\/p>\n\n\n\n This grape was once a very important grape to a Chianti blend\u2014sometimes making up half of the blend. Due to Chianti\u2019s reformed DOCG laws, allowing only 10% to be used, Sangiovese has taken its place. It\u2019s a neutral grape that doesn\u2019t offer a lot of complexity. It can offer ripe strawberry and leather notes but has a bitter edge to t as well. It\u2019s still grown in the region but less and less over the years.<\/p>\n\n\n\n Called Ugni Blanc in France where it is mainly used for Cognac and Armagnac, this grape is one of the most widely planted varieties in the world. It\u2019s a high yielding grape and generally puts out bland wines. Its naturally high acidity makes it a good candidate for Cognac production and also to add zip to white blends and freshness to red wines. As an example, by law up to 10% is permitted in red Carmignano.<\/p>\n\n\n\n This grape produces beautifully aromatic and round full-textured wines. It is used to produce still white wines, dessert wines and fortified wines. It is also a very important part of Vin Santo wines, where its role is to add plushness and intrigue.<\/p>\n\n\n\n Thought to have arrived to the area by the Greeks, this grape is prized in San Gimignano. Offering a light and crisp, fragrant wine with herbal qualities. It was the first wine to receive DOC status in 1966 and is now the only white wine to be D.O.C.G.<\/p>\n\n\n\n Similar in style to Sauvingon Blanc, Vermentino<\/a><\/strong> is a fresh and crisp white wine gaining popularity in the region. Grown on the coast, it\u2019s known for citrus and saline undertones due to its maritime influence. It has high levels of phenols that give it a green almond note that sets it apart from other crisp, citric varietals. The grape can sometimes have an oily, or mouth-coating property which makes it an ideal food wine\u2014standing up to richer dishes.<\/p>\n\n\n\n Tuscany is home to some of the world's most renowned wine regions, including Chianti, Montalcino, and Montepulciano. With over 400 wineries and 16 Denominazione di Origine Controllata e Garantita (DOCG) zones \u2013 the highest classification for Italian wines \u2013 you'll be spoiled for choice. From the famous Sangiovese-based reds like Chianti Classico and Brunello di Montalcino to crisp, refreshing whites like Vernaccia di San Gimignano, there's a tipple to tantalize every palate. Here are some of the primary Tuscan subregions to be aware of:<\/p>\n\n\n\n Tuscany offers more than just wine. Visit the iconic Leaning Tower of Pisa, the historic city of Florence<\/a><\/strong>, or the medieval towns of Siena<\/a><\/strong> and San Gimignano. If you're seeking relaxation, take a dip in the natural hot springs of Saturnia, or unwind on the pristine beaches of the Tuscan coast. Whatever you choose and however long you stay, you can't really go wrong.<\/span><\/p>\n\n\n\n Written By Carrie Dykes<\/strong><\/p>\n\n\n\n Carrie Dykes is wine writer and reviewer living in the Hudson Valley region of New York. Her by-line can be also be found in Hudson Valley Wine Magazine, InCider Japan, The Cork Report and Wine Enthusiast Magazine. She is an international wine judge for the IWSC, where she uses the skills she has learned in her WSET Diploma training. <\/em><\/p>\n\n\n\n[jetpack_subscription_form title=\"Get Articles Like These Directly in Your Inbox!\" subscribe_text=\"Subscribe to Winetraveler and receive notifications when new articles are published. It's free!\" subscribe_button=\"Sign Me Up!\"]\n","post_title":"Tuscany","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"open","post_password":"","post_name":"tuscany","to_ping":"","pinged":"","post_modified":"2025-07-27 13:09:14","post_modified_gmt":"2025-07-27 17:09:14","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.winetraveler.com\/?post_type=wine_region&p=3482","menu_order":0,"post_type":"wine_region","post_mime_type":"","comment_count":"0","filter":"raw"},"sub_region":false,"address_1":"Loc San Lazzaro, 37","address_2":"SP146","country":{"ID":3481,"post_author":"3","post_date":"2018-05-31 15:06:17","post_date_gmt":"2018-05-31 15:06:17","post_content":"","post_title":"Italy","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"italy","to_ping":"","pinged":"","post_modified":"2018-05-31 15:06:17","post_modified_gmt":"2018-05-31 15:06:17","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.winetraveler.com\/?post_type=country&p=3481","menu_order":0,"post_type":"country","post_mime_type":"","comment_count":"0","filter":"raw"},"state":false,"city":"Chiusi","postal_code":"53043","lat":"43.0177304","lng":"11.9389328","place_id":"ChIJIxdAedNRKRMRMmqnEk_xV-A","tasting_details":"Taste a range of typical Tuscan Products (Sliced Cheeses, Charcuterie, Spelled, Honey, Bruschetta, Olive Oil) paired with a range of wines.","tasting_price":"20-30\u20ac","tour_details":"Guided tour of the cellar and vineyards.","tour_price":"","reservations_required":true,"reservation_details":"Please make reservations at least 1 - 2 days prior to your visit.","gallery":[{"image":"https:\/\/www.winetraveler.com\/wp-content\/uploads\/2019\/06\/paolo-nenci-winery-4.jpg","title":"","description":""},{"image":"https:\/\/www.winetraveler.com\/wp-content\/uploads\/2019\/06\/paolo-nenci-winery-3.jpg","title":"","description":""},{"image":"https:\/\/www.winetraveler.com\/wp-content\/uploads\/2019\/06\/paolo-nenci-winery-2.jpg","title":"","description":""},{"image":"https:\/\/www.winetraveler.com\/wp-content\/uploads\/2019\/06\/azienda-agricola-nenci-paolo-nenci-winetraveler1.jpg","title":"","description":""},{"image":"https:\/\/www.winetraveler.com\/wp-content\/uploads\/2019\/06\/paolo-nenci-winery.jpg","title":"","description":""},{"image":"https:\/\/www.winetraveler.com\/wp-content\/uploads\/2019\/06\/azienda-agricola-nenci-1.jpg","title":"","description":""}],"grapes":[{"ID":1911,"post_author":"12","post_date":"2018-03-08 16:52:08","post_date_gmt":"2018-03-08 16:52:08","post_content":" Jamie Elizabeth Metzgar began her career in wine by pouring in a tasting room on the East End of Long Island, NY. After moving to New York City, she landed a position at Chambers Street Wines where she was encouraged to pursue wine education at the Wine & Spirits Education Trust (WSET). She earned Level III certification there and has since earned California Wine Appellation Specialist and Certified Specialist of Wine certifications as well. After way too many moves, she has recently landed in Northern California where she is compiling an unofficial roster of dog-friendly tasting rooms.<\/span><\/em><\/p>\r\n\r\n\r\n Editor's Note:<\/strong> Winetraveler is a reader-supported publication and this article may contain affiliate links. We review and recommend all products independently. When you buy wine through our site, we may earn a small commission at no cost to you.<\/p>\n\n\n\n \u201cCabernet Franc is the lighter, laid-back, hippy father of the yuppie Cabernet Sauvignon. It's bright in personality, and soft in its embrace.\u201d \u2013 Ashlee McRae<\/em><\/p>\n\n\n\n Where Cabernet Sauvignon leans towards tobacco, Cabernet Franc leads more towards earthiness and slate. Classic fruit notes are raspberry, black cherry, black currant, and mulberry. Secondary notes are typically violet, graphite, and green vegetables like bell pepper. Cabernet Francs from the Loire Valley often have a distinctive dustiness to them. Cabernet Franc benefits from high acid and tannins, both of which allow it to evolve beautifully in the bottle.<\/p>\n\n\n\n\n\n Cabernet Franc likely originated in Basque country<\/strong><\/a> \u2013 where Northern Spain and Southwestern France<\/a><\/strong> meet along the coast of the Bay of Biscay. It settled in the romantic Bordeaux region<\/a><\/strong> of France in the 17th century, where it met its perfect match, Sauvignon Blanc<\/a><\/strong>. Cabernet Franc<\/strong> and Sauvignon Blanc started as neighbors but became wildly attracted to each other. Together they forged the most widely planted and recognized grape in the world \u2014 Cabernet Sauvignon<\/em><\/a><\/strong>. Around the time of this birth, an abbot named Breton took it upon himself to transport Cabernet Franc vines to the Loire Valley<\/a><\/strong>.<\/p>\n\n\n\n Historically, Cabernet Franc is used as a blending grape in Bordeaux in conjunction with Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec. As the parent of Cabernet Sauvignon, it is only fitting that Cabernet Franc would act as a sort of safety net in Bordeaux, where the summers can be quite short. This particular grape ripens one to two weeks before Cabernet Sauvignon, almost always prompting an early harvest just in time to dodge the first freeze of winter. This is very different from many New World<\/em> regions in California where summers are always longer and vintners need not worry about harvesting unripe Cabernet Sauvignon ahead of schedule because of winter frost.<\/p>\n\n\n\n The \u201cBordeaux Blend<\/em><\/strong>,\u201d also dubbed a Claret<\/em><\/strong> in England is and will continue to be celebrated around the globe. These days, with the abundance of grape yields, Bordeaux grape blending is done more to adhere to tradition and less because of unripe or damaged Cabernet Sauvignon.<\/p>\n\n\n\n\n\n Cabernet Franc blends pair well with grilled steaks and chops, Portobello mushrooms, green olives, pepper, rosemary, and mint. Lighter versions of 100% Cabernet Franc (look for a lighter pink color) will pair well with chicken, white fish, and quiche. Due to the acid levels, it can work beautifully with creamier dishes, like a mushroom stroganoff. And, try it with goat cheese for a classic Loire Valley pairing!<\/p>\n\n\n\n Summers in Bordeaux run around 68 degrees Fahrenheit (20 degrees Celsius) so it tends to thrive in more moderate climates. Cabernet Franc really reaches its full potential in the limestone soils of St. Emilion and Pomerol. It also thrives in the Loire Valley in Chinon, Bourgueil, St-Nicolas-de-Bourgueil, Anjou, and Saumur. There, wines tend to be 100% Cabernet Franc and are very worth checking out to experience varietally-correct flavors.<\/p>\n\n\n\n Similarly, winemakers in Washington<\/a><\/strong>, New York<\/a><\/strong>, Virginia<\/a><\/strong>, and Getting to and Around Tuscany<\/h2>\n\n\n\n
Foodie Heaven<\/strong><\/h2>\n\n\n\n
Hospitality with Heart<\/strong><\/h2>\n\n\n\n
The Scenic Splendor of Tuscany<\/strong><\/h2>\n\n\n\n
Must Visit Towns, Cities & Tuscan Countryside<\/h2>\n\n\n\n
Florence<\/h3>\n\n\n\n
Siena<\/h3>\n\n\n\n
San Gimignano<\/h3>\n\n\n\n
Pisa<\/h3>\n\n\n\n
Val d'Orcia<\/h3>\n\n\n\n
Chianti<\/h3>\n\n\n\n
Tuscan Coast<\/h3>\n\n\n\n
Important Red Grapes of Tuscany<\/strong><\/h2>\n\n\n\n
Sangiovese<\/h3>\n\n\n\n
Cabernet Sauvignon<\/h3>\n\n\n\n
Merlot<\/h3>\n\n\n\n
Canaiolo Nero<\/h3>\n\n\n\n
Important White Grapes of Tuscany<\/strong><\/h2>\n\n\n\n
Trebbiano<\/h3>\n\n\n\n
Malvasia<\/h3>\n\n\n\n
Vernaccia<\/h3>\n\n\n\n
Vermentino<\/h3>\n\n\n\n
Tuscany Sub-Regions<\/strong><\/h2>\n\n\n\n
\n
Adventure Beyond Wine<\/strong><\/h2>\n\n\n\n
Frequently Asked Questions about the Tuscany Wine Region<\/h2>\n\n\n\n\n\n
\r\n\r\nSangiovese is a blue-black grape\u00a0variety that is primarily used to produce red wine. It\u2019s always been synonymous with Italy<\/a><\/strong>, and most notably, Tuscany<\/a><\/strong>, where the grape is\u00a0believed to have originated from.\r\n\r\nIN THIS GUIDE:<\/strong>\r\n\r\n \t
\r\n\r\nSangiovese is a perplexing grape variety, in that there are many clones and sub-types that are sometimes mistakenly referred to by its general denomination. It is the dominant variety in a number of Italian wines, usually named after their DOCG. In terms of wine styles, this variety is used in numerous red wine blends, especially Chianti<\/a><\/strong>.\r\n\r\nThere are at least 14\u00a0Sangiovese clones that we know of.\u00a0The most important one worth knowing is Brunello di\u00a0Montalcino<\/strong>, which is one of Italy\u2019s most famous wines.\r\n\r\nFor a time, Brunello was considered a separate grape variety. A deeper look at the grape\u2019s genetics revealed it too was Sangiovese. In 1980 Brunello di Montalcino was granted the controlled designation of origin guaranteed (DOCG), where this particular Tuscan region<\/a><\/strong> is known to produce Italy\u2019s finest wines.\r\nNotable Sangiovese Clones and Sub-Types are:<\/strong><\/h3>\r\n
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<\/a>What Does Sangiovese Taste Like? <\/strong><\/h2>\r\nSangiovese typically displays red fruit notes like red currant, ripe red cherry, cranberry, tomato, and strawberry. Earth and herbal notes can include limestone, tea leaf, forest floor, tobacco, mushroom, thyme, cracked red pepper, saddle leather, smoke, and herbs.\r\n\r\nThe Sangiovese grape adds gorgeous acidic structure and backbone when blended with a multitude of grapes, but it takes a skilled winemaker to master its use as the sole variety in a wine. Sangiovese vines tend to adapt to both hot and cold climates, and these various terroir-related adaptations can have a substantial impact on the aromatic and flavor profile of Sangiovese wine.\r\n
<\/a>Sangiovese Food Pairings<\/strong><\/h2>\r\nIt\u2019s impossible to talk about Italy\u2019s signature grape without mentioning the food! Sangiovese loves the dishes from its homeland, from pizza to pasta with tomato-based sauces to osso buco.\r\n\r\nSangiovese works well with cheeses because of its relatively high acidity levels, and it also can work with spicier dishes like barbecue. For vegetarian dishes, lean towards eggplant and lentils to allow Sangiovese to shine.\r\n
<\/a>Climate and Terroir for Sangiovese<\/strong><\/h2>\r\nWhile Sangiovese is grown extensively in Italy, other old-world countries within Europe grow a much smaller percentage of the vine.\r\n\r\nOn the other hand, Sangiovese has been found to grow very well in some new world environments, particularly in Argentina, Texas<\/strong><\/a>, and California, where it responds well to the climate and limestone makeup of their respective terroirs. Limestone in particular seems to enhance the wine's unique mineral and earthy kick.\r\n\r\nSangiovese wine comes from high-yielding grape vines that thrive in porous, well-drained soil. Vines are often planted in shallow soil. Because the grape is usually high-yield, its quality can vary starkly. Sangiovese can grow vigorously, and in hot climates it\u2019s not uncommon for over 15 tons per acre of Sangiovese grapes to be produced.\r\n\r\nThese intense yields can sometimes lead to late-ripening and vitiate the quality of the end product. An imbalance in crop load will almost always delay ripening and result in a poor acidic and sugar balance. If you come across a good quality Sangiovese or Sangiovese blend, you can be fairly sure the winemaker is highly skilled.\r\n
<\/a>How is Sangiovese Aged?<\/strong><\/h2>\r\nSangiovese is acidic, which means it can age very well. Brunello, for example, can age for decades on end and become richer and more mellow with time. Sangiovese can handle various types of oak treatment but the best help soften the acid without overwhelming the fruit with oak. More inexpensive Sangioveses are meant to be drunk young, though even those tend to fare well longer than they\u2019re supposed to.\r\n
<\/a>Be sure to try some of these fantastic Sangiovese wines from around the world: <\/strong><\/h2>\r\n
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Learn About These Other Wine Grape Varieties<\/span><\/strong><\/h3>\r\n
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\r\n\r\n[jetpack_subscription_form title=\"Get Articles Like These Directly in Your Inbox!\" subscribe_text=\"Subscribe to Winetraveler and receive notifications when new articles are published.\" subscribe_button=\"Sign Me Up!\"]\r\n\r\n<\/div>","post_title":"Sangiovese","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"sangiovese-grape-wine-characteristics","to_ping":"","pinged":"","post_modified":"2023-04-03 15:45:10","post_modified_gmt":"2023-04-03 19:45:10","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.winetraveler.com\/uncategorized\/sangiovese\/","menu_order":0,"post_type":"grape","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":4501,"post_author":"3","post_date":"2018-09-06 23:14:49","post_date_gmt":"0000-00-00 00:00:00","post_content":"","post_title":"Canaiolo","post_excerpt":"","post_status":"draft","comment_status":"open","ping_status":"closed","post_password":"","post_name":"","to_ping":"","pinged":"","post_modified":"2018-09-06 23:14:49","post_modified_gmt":"2018-09-06 23:14:49","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.winetraveler.com\/?post_type=grape&p=4501","menu_order":0,"post_type":"grape","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":1870,"post_author":"3","post_date":"2023-04-27 19:37:32","post_date_gmt":"2023-04-27 23:37:32","post_content":"\nThe Essential Guide to Cabernet Franc Wine<\/h2>\n\n\n\n\n\n\n\n
<\/a><\/strong>What Does Cabernet Franc Taste Like? <\/h3>\n\n\n\n
The Origin of Cabernet Franc<\/h3>\n\n\n\n
The Versatility of Cabernet Franc<\/h3>\n\n\n\n
<\/a>Cabernet Franc Food Pairings<\/strong><\/h3>\n\n\n\n
<\/a>Climate and Terroir for Cabernet Franc<\/strong><\/h3>\n\n\n\n