Tuscany: An Homage to Acid and Tannin

Tuscany is a painting of warm sunsets and rolling hills, and when talking about its wine - a stronghold of tannin and acid. So we're in central Italy now - the medieval cities of Florence and Sienna roughly mark the middle of Tuscany, with its borders reaching about 100km north and 100km south, and halfway into the interior to include the stereotypical hills of Montalcino and Montepulciano inland, as well as Elba island and the coastal areas of Maremma. Along with the wine, It's the postcard adorning landscapes of olive groves, vineyards, walled towns and apero hour that brings people here.

A classic view of the hills around Montalcino.

Red wine is king, and Sangiovese is its standard bearer; within its borders, Brunello Di Montalcino, Chianti, Chianti Classico, Chianti Superiore, Vino Nobile Di Monepulciano, Rosso Di Montepulciano any many many more DOCG wines are produced from this characterful grape and wearer of many masks. Alongside these "Sangers", the broad and un-apologetically opulent "Super Tuscans" also fight for the limelight. Unlike the indigenous Sangiovese, these powerhouses are made from international grapes (commonly Cabernet Sauvignon, Merlot and Syrah) beefed up from the Tuscan sunshine. Born from a pendulum swing reaction by local producers, in reaction to increasing legal red tape in the 80's as to what they can and can't put in their own wines; many of the best examples like Tignanello and Sassicaia now enjoy cult status and command big three figure retail prices.