Tuscany: Chianti, Brunello & Super Tuscans
Tuscany is Italy's most recognised wine region — Chianti, Brunello, and the Super Tuscans cover the full range from everyday drinking to benchmark fine wine. Here's how to navigate all of it.
· 8 min read
Key takeaways
- Sangiovese is the backbone of Tuscany — it makes everything from basic Chianti to Brunello di Montalcino, one of Italy's longest-lived red wines. The same grape tastes radically different depending on site, clone, and winemaker.
- Chianti Classico (the historic zone between Florence and Siena) is meaningfully different from generic Chianti — look for the black rooster (Gallo Nero) logo on the neck label.
- Super Tuscans emerged in the 1970s when producers blended Cabernet Sauvignon or Merlot with Sangiovese outside DOC rules — they were initially classified as humble table wine. Some now cost thousands per bottle.
- Brunello di Montalcino must be aged at least five years before release (six for Riserva) — it's one of the most strictly regulated wines in Italy and one of the longest-lived.
Frequently asked questions
- What's the difference between Chianti and Chianti Classico?
- Chianti is the broad regional designation covering most of western Tuscany — quality ranges from thin industrial wine to solid everyday drinking. Chianti Classico is the original, smaller historic zone between Florence and Siena, with stricter rules, older vines, and consistently better quality. The black rooster (Gallo Nero) on the neck label confirms Classico. If the label just says 'Chianti' without 'Classico', you're in the wider zone.
- How long does Brunello di Montalcino last?
- From serious producers in great vintages, 30–50 years is achievable. The 2010, 2012, 2015, and 2016 vintages from top estates (Biondi-Santi, Casanova di Neri, Poggio di Sotto) will still be improving in the 2040s. Entry-level Brunello from good but not great vintages is typically best between 10–20 years. Rosso di Montalcino, the baby version, is best at 5–10 years.
- Is Sassicaia worth the price?
- Sassicaia is the original Super Tuscan — Cabernet Sauvignon-dominant from Bolgheri on the Tuscan coast, first bottled commercially in 1972. It is one of Italy's benchmark red wines and ages beautifully for 20–30 years. Whether it's 'worth it' at CHF 200+ depends on your priorities: as wine, it is genuinely excellent. As value for money, the same money buys a lot of very good Chianti Classico Riserva or Brunello from less famous estates.
- What food goes best with Tuscan wines?
- Sangiovese was made for the Tuscan table. Chianti Classico: pasta with wild boar ragù, bistecca alla Fiorentina, aged Pecorino. Brunello: roasted lamb, game, rich meat braises. Super Tuscans (especially the Cabernet-dominant ones): beef, lamb, anything with truffle. The high acidity of Sangiovese makes it one of the best varieties for food — it cuts through fat and salt without fighting the flavours.
Not sure which wine to pick? Tell our sommelier what you are eating or the occasion and we will find the right bottle — or browse the full sommelia.ch collection.