Look for the Rooster
The black rooster seal marks Chianti Classico, the historic heart of Chianti.
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Understand Wine. Enjoy Every Glass.
Wine Regions
Cypress-lined roads, hilltop towns, and Sangiovese in every glass. Here is what Tuscany makes, which names to look for, and how to enjoy its wines at home or on a trip.
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Tuscany sits in central Italy, stretching from the Apennine Mountains to the Tyrrhenian Sea, with Florence in the north and Siena at its heart. The Tuscany wine region has a Mediterranean climate: hot, dry summers and mild winters. Most of the best vineyards climb rolling hills, where altitude brings cooler nights and helps grapes keep their fresh acidity. In Chianti Classico, two soils matter most: galestro, a crumbly, flaky rock that gives perfumed wines, and alberese, a harder limestone that gives structure. Farther south around Montalcino the weather is warmer and drier, so wines are riper and more powerful. Along the coast in Bolgheri and the Maremma, sea breezes and gravelly soils suit French grapes. The common thread is food-friendly wine with lively acidity and a savory edge.
Sangiovese is Tuscany’s soul. It is medium- to full-bodied, with sour cherry, red plum, dried herbs, tomato leaf, and earthy notes, plus firm tannins and high acidity. With oak and age, it adds leather, tobacco, and balsamic tones. Tuscany’s famous reds are defined by place, not grape. Chianti and Chianti Classico are Sangiovese-based, sometimes with small amounts of local or international grapes. Brunello di Montalcino is 100 percent Sangiovese, aged for years before release, and among Italy’s most age-worthy wines. Vino Nobile di Montepulciano is also Sangiovese, named after a hilltop town; it is not made from the separate Montepulciano grape. Super Tuscans are bold reds that use Cabernet Sauvignon, Merlot, or both, often outside traditional rules.
Chianti is the big name. Plain Chianti covers a large area and makes easygoing reds, while Chianti Classico, the historic heart between Florence and Siena, makes more serious wines, marked by a black rooster seal. Its Riserva and Gran Selezione levels are aged longer. Montalcino, south of Siena, produces Brunello and its younger, cheaper sibling Rosso di Montalcino. Montepulciano, to the southeast, makes Vino Nobile and the lighter Rosso di Montepulciano. On the coast, Bolgheri became famous for Cabernet and Merlot blends, and the Maremma offers Morellino di Scansano, a fruity Sangiovese. For whites, San Gimignano makes crisp Vernaccia, and the coast grows zesty Vermentino. Tuscany’s sweet Vin Santo, made from dried grapes, is a local tradition with almond biscotti.
Begin with a Chianti Classico, ideally the standard “annata” level. It is the clearest snapshot of Sangiovese: cherry, herbs, and bright acidity at a fair price, often $20 to $30. Next, try a Rosso di Montalcino, which gives a taste of Brunello’s richness for much less. When you are ready for a special bottle, open a Brunello di Montalcino or Chianti Classico Riserva and give it an hour in a decanter. To taste Tuscany’s international side, pour a Bolgheri red and notice its riper blackcurrant and smoother tannins. Whites are a smaller part of the picture, but a chilled Vernaccia or Vermentino is perfect on a warm day. Once you know Tuscany, head north to Piedmont to meet Nebbiolo, Italy’s other great red.
Tuscan wine was made for Tuscan food. Sangiovese’s acidity matches tomato sauce, so Chianti is a natural with pasta al pomodoro, lasagna, and pizza; see our guide to wine with Italian food for more ideas. Brunello and Chianti Classico Riserva stand up to bistecca alla fiorentina, a thick grilled T-bone, or any steak, as well as pappardelle with wild boar ragù. Aged pecorino, salami, and crostini with chicken liver are great snack pairings. Super Tuscans handle roast lamb and grilled meats. Vermentino suits seafood and herby salads, and Vin Santo is traditionally served with cantucci, crunchy almond cookies, for dipping. Serve Sangiovese at 60–65°F, a little cooler than room temperature, to keep its fruit lively.
Florence and Siena make good bases, but staying at a countryside agriturismo, a working farm with rooms, puts you right among the vines and olive groves. The scenic road through the Chianti Classico hills links Florence and Siena with villages such as Greve, Radda, and Castellina. Montalcino and Montepulciano are each worth a full day in southern Tuscany. Many estates offer tours and tastings, but book ahead, especially in summer. Driving is easiest by car, but watch for restricted traffic zones in historic town centers, which can bring fines. Late September and October bring harvest and new olive oil. Lunch is the big meal in the countryside, so plan tastings around a long, unhurried midday break.
| Wine | Character | Try It With |
|---|---|---|
| Chianti Classico | Sangiovese, sour cherry, herbs, bright acidity | Pasta with tomato sauce or pizza |
| Brunello di Montalcino | 100% Sangiovese, rich, firm, age-worthy | Bistecca alla fiorentina |
| Rosso di Montalcino | Younger, fresher Brunello sibling | Roast chicken or salumi |
| Vino Nobile di Montepulciano | Sangiovese, plum, spice, earthy | Wild boar ragù or roast pork |
| Super Tuscan (Bolgheri) | Cabernet or Merlot blends, plush, dark fruit | Grilled lamb or steak |
| Vin Santo | Sweet, nutty, dried apricot, caramel | Almond cantucci or aged cheese |
The black rooster seal marks Chianti Classico, the historic heart of Chianti.
Rosso di Montalcino offers a taste of Brunello style at a friendlier price.
Sangiovese's high acidity makes it one of the best reds for tomato-based dishes.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizSangiovese-based reds, especially Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. Tuscany is also known for Super Tuscans, which often include Cabernet Sauvignon or Merlot, and for the sweet dessert wine Vin Santo.
A Super Tuscan is a Tuscan red, often from the coast or Chianti area, that breaks traditional rules, usually by blending Cabernet Sauvignon, Merlot, or Syrah with or instead of Sangiovese. Many are labeled Toscana IGT and some are among Italy's priciest wines.
No. Chianti Classico comes from the original historic zone between Florence and Siena and follows stricter rules. Plain Chianti comes from a much larger surrounding area and is usually lighter and simpler. Look for the black rooster seal on Chianti Classico.
Late spring and early fall are ideal. May and June bring mild weather and green vineyards, while September and October bring the harvest, when cellars are busy and the hills smell of crushed grapes. August is hot and crowded, and many Italians take their own holidays around mid-month.
Yes, nearly all Tuscan reds and whites are dry. The main exception is Vin Santo, a dessert wine made from grapes dried after harvest. It can range from dry to very sweet, though most versions sold abroad are sweet.
Brunello must age for about five years before release, and good bottles often improve for another 10 to 20 years. Young Brunello can be firm and tannic, so decanting for an hour or more helps if you open it early.
