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Importers of Fine Wines Since 1919 | Resources for the Trade |
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Tuscany’s Other Big Reds
Brunello di Montalcino is made with 100 percent Brunello, the local name for Sangiovese grown in the Montalcino area. It must age two years in wood and two years in bottle before release; Brunello Riservas must undergo a five-year aging regimen. Rosso di Montalcinos are younger, fresher versions of Brunello. They are made from the fruit of younger vines and do not undergo such extensive aging—yet still, they possess some of Brunello’s expressive aromas of dried orange zest and black cherries. Vino Nobile is made from Prugnolo Gentile, another name for Sangiovese. Like Chianti, it is blended with other red and white grapes, but differs in that it requires a minimum of two years aging in cask; riservas must spend three years in wood. Morellino, like Prugnolo Gentile and Brunello is another name for Sangiovese when grown in and around the town of Scansano in Tuscany's Maremma. Red Carmignano must contain a minimum of 70 percent Sangiovese. The rest of the blend is primarily Canaiolo Nero, Cabernet Franc and Cabernet Sauvignon with a few white grapes tossed in for good measure. It, too, must be aged a minimum of two years (one in cask); its reserves must be cellared for three years (two in cask). The combination of Cabernet and Sangiovese yields a wine reminiscent of a chocolate-covered cherry! Tuscan White Tradition
Another popular Tuscan “white” is Vin Santo. Vin Santo literally translates as “holy wine.” It is made from dried grapes that ferment and age in small barrels in the attics of Tuscan farm houses for two to six years. There, the wine is exposed to extremes of both heat and cold. Much evaporates. What remains for bottling has undergone a controlled oxidative process which turns the wine deep amber in color and nutty in flavor. Red versions are produced as well. 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11
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Brunello takes its name from the Italian word bruna meaning brown. The grape, when ripe, has a hint of brown in its coloring.
Castello Banfi is the world's leading producer of Brunello and is responsible for introducing this grape to the global wine market. Their cutting-edge research on Sangiovese clones is responsible for the ever-increasing quality of this rich and supple red. Prugnolo is another Sangiovese clone. It takes its name from the Italian word prugna meaning plum because, when ripe, its skin takes on a purple sheen. Tuscany is known for bistecca alla fiorentinat-bone steak grilled over hot coals.
An olive's color indicates the ripeness of the fruit. A green olive is unripe; a black olive is ripe. Montepulciano is a town in Tuscany and a grape in Abruzzo, Molise and Marches. Vino Nobile di Montepulciano is a top notch Sangiovese-based wine blend coming out of Tuscany near the town of Montepulciano. Montepulciano, the grape, tends to be a fruity, low-tannin red designed for immediate consumption.
Different pastas are designed for different sauces. The more toothsome the sauce, the wider, thicker, more substantial the pasta. Biscotti means baked twice. These hard Italian cookies, perfect for dunking into a hot cappuccino or into a heady glass of vin santo, are literally baked twice to achieve their hard and crunchy state. Espresso contains less caffeine than percolated coffee. 
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The Tuscan region is justifiably known for several other high quality red wines as well: Brunello di Montalcino, Vino Nobile di Montepulciano and Carmignano.
Tuscany’s most popular and best known white wine is Vernaccia di San Gimignano DOCG. It is made from the Vernaccia grape grown around the medieval town of San Gimignano and tastes of apples and almonds.
