The Super Tuscans

Super Tuscans Wine Region

Tuscany is now identified by its largest and most prestigious wine regions such as Brunello di Montalcino, Bolgheri Sassicaia, and Chanti Classico. All of those selections and some base wine varieties  as Sangiovese, Cabernet Sauvignon, Merlot and Syrah, the so-called Super Tuscans that are reconised today and represent an elite group of world-class quality wines. The Super Tuscans

History of Super Tuscans

In the late sixties and seventies wine producers in Toscana/Tuscany started experimenting with non-ingenious French grape varieties such as Cabernet Sauvignon, Merlot and Syrah which seemed to thrive in the Tuscan sun and soil achieving amazing results.   It was impossible to classify these wines within the DOC and DOCG rules and therefore producers were forced to classified these wines as Table Wine Vino da Tavola.   Now the Super Tuscans are DOC and DOCQ wines with world wine recognition for quality.  It was the English speaking trade that coined the phrased “Super Tuscans” and are usually known by their single name like the first in 1968 called Sassicaia (seen in the image above) by wine producer Bolgheri or followed in 1970 by Tignanello from  Antinori .  Nowadays every reputable wine producer has a Super Tuscan which represents the gem and the pinnacle of his production.

Super Tuscans are the supreme expressions of quality and skill of the wine producer and his oenologist.  The wine can be made with any grape variety, blended with others or produced pure.  The prices tend to be high due to strict and time consuming methods of production, namely harsh pruning to give low yields, slow and cool maturation to release the tannin which gives the intensity of colour and body .  The wines are matured in oak barriques and age well.  Prices are high but can double or triple in time.

Bolgheri and Antinori have been the trend setters for Super Tuscans but others have also followed.  Here’s a list of the most significant ones with the wine producer first and then the name of the Super Tuscan.

Significant Super Tuscans

Antinori – Tignanello

Made under the appellation Chianti Classico DOCQ rules is made from 85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc and was one of the original super Tuscan.  Produced by Antinori wine Italian wine makers since 1385 and 26 generations later.  Tignanello  from Val di Pesa in the province of Florence is a ruby red in colour, dry, little tannin, elegant and balanced wine.  Best at 18 – 22 degrees and can be served with grilled meat, wild game dishes, mature and spicy cheeses.

Avignonesi – Toro Desiderio

Merlot is a blended grape wine Grapes 85% Merlot, 15% Cabernet Sauvignon.  Deep ruby red colour, with inviting aromas of undergrowth, redcurrants and blackberries, spiced with hints of mint and sage.  A lush, long-lasting full-bodied wine with elegant tannins and fresh acidity. Alcohol content is 14.5%.  Ageing 24 months in new French barriques and refinement in bottles for at least  6 months . Serving temperature is 18 degrades.

Badia di Coltibuono – Sangioveto.  

‘San Zoveto’ which later became ‘Sangioveto’,  was the name commonly used in the past in Chianti for the Sangiovese varietal. The Sangioveto di Coltibuono was created to honour a tradition dating back to the Middle Ages. It is only produced on better vintages. Some of the most noteworthy are: ‘82, ‘85, ‘88, ‘90, ’95, ‘97, 2001 and 2006. Intense, deep red colour with light pomegranate glints. Delicate aroma with scents of wild blackberries and pleasant, spicy notes. Balanced, full flavoured, with good acidity. Great ageing potential. Recommended serving temperature: 64oF (18°C). Serving suggestions: Ribollita (Tuscan bread, bean, and vegetable soup), pheasant, wild game, and stews, aged cheeses and chocolate.

Bolgheri – Sassicaia is a Cabernet Sauvignon

Wine of ruby red colour, intense , rich, vinous, dry and elegantly harmonious with alcohol content of at  least 12 degrees. Produced in the town of Sassicaia in the municipality of Castagneto  it is aged in barrique for  of two years with minimum period of eighteen months.  It is best served at 18 - 20 degrees with well savoured roast meat and wild games dishes.

Others worth tasting are:

• Capezzana- Conti Contini Bonacossi
• Castello Banfi – Summus e Excelsius
• Fattoria di Felsina- Maestro Raro
• Fattoria Montelloni - Salamartano
• Frescobaldi - Mormorello
• Tenuta dell’Ornellaia – Ornellaia
• Rocca delle Macie - Roccata

About the Author - Maxine Ford

Maxine Ford is a wine expert from Le Marche Central Italy. She lives with husband Francesco and son Michele in San Severino Marche in the province of Macerata, Le Marche.  Prolific writer on all things wine and is a regular contributer to Wine Tasting