Tuscany in Italy is where you can find the remarkable and historic towns of Siena and Florence, where the Age of Renaissance found its home.
This gorgeous place is also famous for its olive groves of vines on rolling hills, great architecture, painting, sumptuous food, and delicious wines!
Tuscany is strategically located in the hilly triangular-shaped area in central Italy. It is between the Apennine Mountains that are the backbone of Italy to the east, and the Tyrrhenian and Ligurian Seas to the west. While Liguria and Emilia-Romagna bound the north side, with Marche to the east and Umbria and Lazio to the south region.
A visit to Tuscany allows the travelers to get a real-time experience of how grapes are grown in the vineyards and how these fruits are turned into great wines that made Tuscany popular across the globe. In fact, you can find plenty of winemakers just everywhere in the place.
Seeing how the vines made their way into the rolling hills around Tuscany will give you the impression of how delicious wines continuously flow around the place. Different labels of wines with varying names of family carry the rich culture and unique history of winemaking and wine products of Tuscany.
The vineyards of Tuscany
Most of Tuscany’s vineyards are in the hilly inland areas. However, the grape plantations go even towards the Tuscan coast, too. Tuscany has a vibrant and long viticultural tradition. The region is planted with grapevines since the Etruscan civilization.
Tuscan’s altitude varies, from sea level up to 700 meters above sea level. The climate is hot and sunny during summer, while it has mild autumns with rain during the winter season.
The nearness of the region to the sea modified its climate. This makes the coastal region of Maremma, where the land is near to sea level, warmer in temperature compared to the higher altitude inland vineyards of Brunello and Chianti Clasico.
Tuscany has an average annual rainfall of 867mm per year, with an average temperature in summer to approximately 23°C in Chianti, while the average temperature in winter is about 5°C in Chianti.
Since Tuscany is a large region, its soils also differ. Some Chianti Classico and Montalcino areas got some friable marl-like soils called Galestro. San Gimignano has sandy soils and compacted clay, while the site in Montepulciano has heavy clay and sandy soils.
The viticulture in Tuscany region also focuses on higher quality. This begins with selecting rootstocks to match the soil conditions and choosing which clone to be utilized, especially for Sangiovese. Planting densities are getting higher to develop fewer, more concentrated grapes, thus higher quality wines.
In this same manner, plenty of producers are lessening yields in different ways, like green harvesting.
Like what happened with the rest of the world, viticulturists are doing their best to ensure their grapes will reach the right level of ripeness and harvest them at the right time.
They employ various methods like canopy management to ensure good exposure while avoiding too much heat from the sun, doing some analytical tests, and tasting the grapes periodically to check the optimum harvest schedule.
For a start, the Villa di Remole, located in the heart of Tuscany, is the birthplace of the 700 years of history and tradition of the Frescobaldi family.
The soft, fruity yet intense wine known as Remole is world-class. Remole wine will captivate your senses and bring you so much delight in every sip. This top wine in Tuscany is best when consumed with red meat, charcuterie, and, yes, full-flavored first courses.
As the temperature becomes mild with some sharp drops in temperature in early April, harvesting of grapes becomes more perfect. During the rainy wintertime, the water reserves needed for superb vine growth were stored. From the end of spring and throughout the summer, temperatures rise again.
The significant changes in temperature from day to night and prolonged drought will also affect the quality of the vines.
The vineyards in central Tuscany are the perfect sites for the harvest of the best wine. The varieties of its soils provide the subtle complexities of the wine taste. In some parts of Tuscany, the soils are clay-like, with other places having sandier type. Generally, the well-drained and rich soil brings the best quality of grapes in Tuscany.
Harvesters picked the grapes by hand at the end of September. After picking them, they do gentle pressing. Afterwards, fermentation will happen with natural yeasts in stainless steel tanks at controlled temperatures of 28°C.
While the maceration on the grapes’ s lasted for 10 days. Thereafter, the malolactic fermentation will take place after the alcoholic fermentation, revealing a softer texture.
The maturity of wine will happen in stainless steel for four months, without the stimulus of oak to maintain the purity of the grapes. Before its release, the wine will have maturity in bottle for another two months.
For the wine variety of Sangiovese with a portion of Cabernet Sauvignon, it has alcohol content of 12.5% and maturation of four months.
For Rèmole Rosso, this wine has deep purple-red color, with intense and brilliant texture. The nose shows intense scents of raspberry, blackcurrant, raspberry and black cherry, and a hint of spice.
It shows a warm feeling, freshness, softness, and vivacity as it reaches the palate.
Remole is a blend of Sangiovese and Cabernet Sauvignon from the Toscana IGT wine affiliation. Produced from fruit found throughout the Frescobaldi estates and other Tuscan areas, this red wine is meant to be enjoyed young.
A star-clear, sparkling purple color introduces Remole. Beautiful fruited aromas follow, with cherry and strawberry in the lead, enriched with a spicy touch of black pepper and aromatic herbs. A tangy acidity provides juicy crispness on a palate, with impressive balance. It is a wine of wonderful drinkability.
Food Pairing Suggestions
A classic example of a wine for all dishes, on all occasions. Enjoy it for example with charcuterie that is not too spicy, or with full-flavored pasta dishes such as all matriciana.
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