The central Italian region of Tuscany produces some of the most sought-after reds with collectors and drinkers alike. Sangiovese (2/3 of the area's vineyard plantings) is the local grape of choice for the wines of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region has a very long wine history spread over many centuries and Chianti was officially demarcated in the 1700s with the "Classico" zone, between Florence and Sienna, created in the 19th century. Since 2013 there has been a new, higher level quality designation of Chianti Classico Gran Selezione. The wines are characterised by flavours of cherries and blackberries, roasted tomatoes with balsamic notes, oregano herb and coffee.
"Super Tuscan" wines are often made using other European grapes such as Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah alongside Sangiovese with many of the top producers being based in Bolgheri.
Whites, making up a tiny proportion of production in Tuscany, include wines made from Trebbiano, Malvasia, Vermentino and Vernaccia grapes with the most well known being those of Vernaccia di San Gimignano. The sweet Vin Santo dessert wines are highly recommended tasting similar in style to sweet sherry.
Other central Italian regions include Umbria (Orvieto), Lazio (Frascati) and Marche (Verdicchio); all known best for their white wines. Abruzzo, on the Adriatic side of the Appenines, is a wild, mountainous area producing excellent reds mostly using the Montepulciano grape. There's absolutely no connection with the similarly named Tuscan wine (Vino Nobile di Montepulciano) which is Sangiovese based. Whites from the Pecorino grape are a popular alternative in Abruzzo to the ubiquitous Pinot Grigio.
