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Tuscan Grape Varieties - Red Wines


Aleatico is generally cultivated on the Isle of Elba, and the result is a delicious dessert wine.

Maturation: from the 20th to the 30th of September.


Canaiolo Nero

Along with Sangiovese, it was, in the century between 1870 and 1970, the basis of the blend of Chianti Classico, the other Chianti-style wines produced in a substantial part of the territory of Tuscany, and of Vino Nobile di Montepulciano.

Less intense and structured than Sangiovese, it compensates with much aromatic elegance, a direct and expressive fruitiness. 



The Florentine writer Soderini described a ‘Ciregiuolo dolce‘ with a long bunch, a somewhat large berry, and a sweet and fragrant flavor. This description corresponds to present-day Ciliegiolo, as does the observation that the grape does best in notably warm climates.

The grape is used to blend with for example Sangiovese, but has also been used on its own giving startlingly different results: wines of important size and weight, warm, generous, long and authoritative.



The Sangiovese is one of the most ancient Italian grape varieties, and is certainly one of the most widely grown as well as the grape which quality-wise offers the best wines in Italy.

It produces Chianti Classico, Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. 

The name of the Sangiovese red grape is thought to be derived from sanguis Jovis’(meaning the blood of Jove, Jupiter).

All ampelographers agree that the grape originated in Tuscany.



Of remote origin, probably derived from the selection of some wild grape vines. Widely grown in Tuscany, in the area of Valdarno, Val d’Elsa and in the Val di Pesa. Its name comes from the deep color of the skin.

Colorino is generally used to blend with other varieties. It gives, as the name suggests, a good color to the wine.


Prugnolo Gentile (Sangiovese Grosso, Large Sangiovese)

Its origins can be traced back to the Sangioveto variety from which it differs in some aspects. It is held to be indigenous to the commune of Montepulciano, in the province of Siena and was already described in the 18th Century as ‘Pigniuolo Rosso‘. The Prugnolo Gentile/Sangiovese Grosso or Brunello grape is fundamental to the areas of Montalcino and Montepulciano and is now also being cultivated in several other areas of Tuscany.

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