Tuscany is one of the most suitable regions for viticulture, and also one of the most varied. The best-known area is where the Chianti is made, on hills reaching an altitude of up to 800m above sea level. Here the terroir is made of sandstone, clay and sand, with a variable component of silt and limestone: a perfect mix for the growing the Sangiovese.
Sangiovese, the most cultivated black grape variety in Italy and one of the most generous in terms of productivity, is the base for the great DOCGs wines produced in this region, including Chianti, Chianti Classico and Morellino di Scansano. The “exuberant” character of the Sangiovese is smoothed and softened by varieties such as Black Canaiolo or Malvasia, making the Tuscan reds ideal for pairing with the tasty grilled meat dishes typical of this region.