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Tuscany Tuscan Viticulture can trace its roots back almost three millennia to grape vines planted by Etruscan settlers. Bordered by the Tyrrhenian Sea in central Italy, Tuscany is home to the some of the most important Italian wine growing regions, Chianti, Montalcino and Bolgheri. Tuscan cuisine is steeped in tradition, and is often deceptively simple in ingredients and preparation but is impressive in flavor. One could not, however, enjoy Tuscany’s famous regional recipes without enjoying a glass of the area’s finest wines. Sangiovese is the backbone of regional production, however in recent decades wines made in an international style with Cabernet and Merlot in the cuvee have become increasingly in fashion. The DOCG areas Chianti Classico, Brunello Di Montalcino, Vino Nobile Di Montepulciano, Carmignano, and Morellino Di Scansano, mainly Sangiovese or a clone of this varietal produces wines which range from approachable and easy to drink to extremely complex and age-worthy. Also in Tuscany, a new group of wines have emerged called the ‘Super-Tuscans’ – Sassicaia, Ornellaia, Tignanello, Solaia to name a few; and these wines are made with Bordeaux varietals as well as Sangiovese. Although these wines do not adhere to traditional DOC rules and regulations, they are fast becoming some of the most prized and sought after Italian wines. White wine production in Tuscany is limited, with its only DOCG being Vernaccia Di San Gimignano.
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