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Still much deserves to be discovered in this region already discovered. The reassuring green hills, with their houses and cities of rough-hewn stone, provide a fitting architecture for the region’s simple and satisfying food and wine.
The Sangiovese grape (literally the “Blood of Jove”) mutates easily to become the principle variety in wines such as Brunello di Montalcino, Chianti Classico, Vino Nobile di Montalcino, Montecucco, and Morellino di Scansano, and more.
As for whites, there’s the usually innocuous Trebbiano di Toscana found in Vernaccia.
If the grape varieties of Toscana are more or less easy to explain away, the territories differ significantly. A glass of Morellino di Scansano, coming from an area by the sea and at a low altitude, is going to be less structured (low tannins and acidity) and more fruit-forward. Further inland, around 400 to 500 meters, a Chianti Classico Riserva from Panzano is going to have more structure and need some time (in fact the DOCG states that the wine must age need at three years).