Tuscany. Sure, you immediately think of the endless cypress trees, fincas, and Instagram-worthy sunsets, but when it comes to wine, there's much more to it. Chianti – arguably the region's most famous flagship – has evolved from a red wine-pizzeria cliché to one of the most exciting red wine regions in Europe. But what's really in the bottles? And isn't it getting much too hot here thanks to global warming?
Red grape varieties with character – no half measures
First, the basic structure: Sangiovese . It sounds fancy, but it's the rock of Tuscan wine. Fruity, but with a solid backbone, Sangiovese brings cherry notes, acidity, and grip to the glass. Not a soft, interchangeable variety, but a wine with rough edges. It can seem a bit untamed in its youth, but that's precisely what makes it so appealing.
But Sangiovese rarely comes alone. Grape varieties like Canaiolo and Colorino play an important supporting role in Chianti cuvées. While Canaiolo softens things up a bit and keeps the acidity in check, Colorino provides structure and color – a kind of "sidekick" that doesn't steal the show, but rounds things out. And of course, Merlot or Cabernet Sauvignon occasionally gets a little mixed in. Some call them "Super Tuscans," others don't like the internationalization, but hey – variety is the spice of life, right?
White grape varieties – The hidden side of Tuscany
Tuscany may be primarily known for red wine, but white grape varieties also have a long tradition here and are undergoing a quiet revolution. In recent years, winemakers have begun to refocus on Trebbiano and Malvasia , two grape varieties that have long been overshadowed by red wine. Trebbiano brings a crisp freshness and clear acidity to the glass—the perfect partner for the Tuscan heat. Malvasia, on the other hand, is more aromatic, with notes of flowers and stone fruits, and produces wines that are often surprisingly vibrant and complex.
Sustainability – When chickens and sheep tend the vineyard
So, now to a topic that's becoming increasingly important: sustainability . Tuscan vineyards aren't just battling heat and drought, they're also fighting for their own future. Many winemakers have realized that they have to change things to continue producing top-quality wines – without exploiting nature. The trend? Biodynamics , organic farming , and fewer chemicals . It might sound like eco-bullshit bingo at first, but there's substance behind it. It's about regenerating soils, protecting the vineyard's microclimate, and intervening as little as possible.
For us as consumers and fanboys, this means more authentic wines that not only taste good but can also be consumed without hesitation. And yes, sustainable wines are also becoming increasingly exciting because they often express their origins and terroir even more clearly. Less intervention in the cellar, more character in the glass. A classic win-win.
Cantina Paterna – when the community makes wine
One winery that follows precisely this path is Cantina Paterna . No frills, no big words—they simply make solid wine. This small cooperative in the heart of the Chianti region relies heavily on organic farming and tends its vineyards as if they were part of the family. The result? Wines that bring the soul of Tuscany to the glass.
The classic recipe applies to the reds: Sangiovese meets Canaiolo and a touch of Colorino. This results in a wine that follows a clear path: fruit, freshness, and that typical Tuscan spice reminiscent of dried herbs. Paerna stands for solid craftsmanship and wines with rough edges, defying the slicked-down mainstream taste profile.