viticultural tradition of the region around Siena, as in the rest
of Tuscany, dates back to the Etruscan times with its 2500 years
of prestigious history which is still ongoing. Viticulture is
practised on hills where the ground is made of easily erodable
material which gives the landscape its characteristic ondulated
and soft shapes. Tuscany is the kingdom of Sangiovese, a native
and famous variety of wine which has enabled the local vinegrowers
to become rich and famous. This most cultivated late ripening
wine gives good wines only if planted in an ideal position: good
exposure, microclimate, insolation and especially altitude. Other
native varieties of vines which have spread throughout Italy are
Canaiolo, Tuscan Trebbiano, Malvasia or Bianca lunga, Vernaccia
and Ansonica. Among the best known wines is Chianti.Created by
the Italian minister Ricasoli, it has been one of the first wines
to be appreciated in America; Italian immigrants exported this
wine there in the straw-covered flasks which have now become so
famous and symbolize the same Chianti all over the world. It is
still the wine produced in the largest quantity (909037 hl in
the vintage of 1993). Two other wines famous all over the world
are Brunello di Montalcino, considered one of the greatest Italian
wines, and the famous Nobile di Montepulciano. Moscadello di Montalcino,
the Rosso di Montepulcianoand the Rosso di Montalcino must not
is undoubtly one of the most known and appreciated Italian red
wines which makes Italian oenology so famous and respected. It
is produced in six Tuscanian provinces: Siena, Firenze, Arezzo,
Pistoia, Pisa and Prato, from the vines of Sangiovese, Canaiolo
Nero, Tuscan Trebbiano and Malvasia of Chianti. It is a brilliant
wine, its colour is ruby red verging on pomegranate red as it
ages. Its smell is intensely winy with a scent of violet which
is stronger in Chianti Classico and with a harmonic, dry, flavoursome
and sligthly tannic taste which alters into soft velvet with time.
The name "Classico" is added to a Chianti which is produced in
the areas between the provinces of Siena and Florence The use
of geographical specifications such as Montalbano, Rufina, Colli
Fiorentini, Colli Senesi, Colli Aretini, Colline Pisane, is allowed
on condition that the wine is obtained from grapes that are picked
and vinified within each territory. Minimum alcohol content: 11,5°
for Chianti, 12° for Chianti Classico, Chianti Colli Fiorentini
and Chianti Rufina. A Chianti wine which is submitted to a at
least 3 years maturation and with an alcohol content of 12°, can
be qualified as "reserve" and if it is accompanied by other specifications
the reserve must have an alcohol content of 12,5° Use: table wine,
when it is aged, it is an excellent wine for roast meat and game.
The Colour: ruby
The Smell: fruity
with scents of morello and violet.
The Taste: dry, soft,
fresh and tannic enough, not very flavoursome and fullbodied.
Temperature to serve:
15°-!7° if young; the reserve should be served at a temperature
is at its best when served with sausages and salami or pasta with
rich sauces. Chianti Reserve is better appreciated with grilled
roast meats or with the typical Florentine steak.
in the province of Siena, is not only famous for its history,
its artistic beauties and astonishing views but also for its wine
which mantaining the delicacy and austerity of Chianti, distinguishes
itself due to its organoleptic characteristics. Produced with
grapes of the Sangiovese vine, named "Brunello di Montalcino",
with a limited production, it is a deep ruby red, verging on pomegranate
as it ages, it has a characteristic, intense smell, a warm, dry,
vigorous and harmonic taste. Minimum alcohol content:12,5°. Use:
with roats meats and game; four years compulsory maturation, 5
years for the "reserve".
The Colour: deep
ruby red, verging on pomegranate.
The Smell: is ethereal,
wide, abundant, with undergrowth red jam and licorice scents.
The Taste: dry, warm,soft,
little fresh, quite tannic flavoursome and strong.
Alcohol: 12,5° minimum
Compulsory maturation time:
four years, three of which in chestnut or oak-casks, starting
from first of Jenuary of the year following the vintage.
Temperature to serve:
hare, seasoned sheep's cheese from Pienza.
maturation time: 5 years starting from the first of Jenuary of
the year following the vintage.
superb red wine, its origins date back to 1300. The term "Nobile"
seems to derive, apart from its extremely delicate taste, from
the fact that its production was given particular care by the
noble families of the place. Nobile is obtained from grapes of
Sangiovese vine (Prugnolo Gentile, Canaiolo Nero) with the addiction
(maximum 20%) of grapes from other vine varieties of the place
(of which 10% are white). It has a rather deep pomegranate colour
with orange reflections due to its ageing, a rather intense violet
smell, dry taste, slightly tannic. Minimum alcohol content: 12,5°.
Two years compulsory ageing, three years for the "Reserve". Use:
with roast meats and game.
Colour: red pomegranate.
The Smell: ethereal
with blackberry, withered violet and vanilla scents.
The Taste:dry, warm,
soft, tannic and flavoursome enough, fullbodied.
Compulsory maturation time::
two years at least starting from the first of Jenuary of the year
following the vintage.
Temperature to serve:
Couplings: red grilled
meats, guinea-hen in grease-proof paper and seasoned sheep's milk
cheese (pecorino from Pienza).
compulsory maturing: three years, starting from the first of Jenuary
of the year following the vintage.
is obtained from the same grapes as "Brunello" and produced in
the same area. it is a deep ruby red wine with a characteristic
and intense smell, a dry, warm and slightly tannic taste. minimum
alcohol content: 12°. One year compulsory ageing. Use: table wine.
This wine is produced from the same grapes as Vino Nobile di Montepulciano
in the same area of production, with grapes of Sangiovese ( Prugnolo
Gentile), Canaiolo Nero and with the possible addiction (maximum
20%) of grapes from other varieties of native vines. This is a
brilliant red wine, with a lively ruby red colour, characteristic
and intense smell with a scent of violet, a dry and slightly tannic,
harmonic taste. Minimum alcohol content: 11°. use: table-wine
This is a traditional white wine, produced in the same area as
Brunello from grapes of white Moscato with a possible addiction
(maximum 15%) of of white grapes produced in the same area. It
has a pale yellow colour, a characteristic delicate, fresh and
persisting smell, a sweet, aromatic , harmonic and characteristic
taste. Minimum alcohol content: 10,5°. Use: dessert wine, at the
end of meals. It can be produced also as a sparkling wine, with
the same characteristics but with a delicate and lively froth.
The special kind "vendemmia tardiva" (late vintage) is produced
with grapes partially withered, picked in the vineyeard starting
from the first of October of each year, which are then subjected
to a further withering. The colour varies from pale to golden
yellow, the smell is delicate, characteristic and persistant.
The taste is sweet, aromatic and harmonic. Minimum alcohol content:
15°. Compulsory ageing: 12 months starting from the first of Jenuary
following the year of the vintage. Use: dessert wine .