Tuscany is perhaps Italy’s most important region. It produces a colossal amount of wine, of which an impressive amount can be considered interesting and worth looking at.
The red Sangiovese grape and its many clones dominate viticulture here meaning that Tuscany is known above all else for its red wines.
Although the focus falls mainly on the big names of Chianti, Brunello and Vino Nobile, there is in fact a multitude of small, very localised appellations. Some are rarely used but others offer interesting insights into less explored terroirs of this large region.
Rosso di Montalcino is the baby bother wine of the world famous Brunello di Montalcino. Produced from Sangiovese around the town of Montalcino in Tuscany, and often blended with some Merlot, the wines tends to be soft, approachable and ready to drink a year or two from the vintage.