Tuscany produces some of Italy's the the world's greatest red wines. The Chianti production zone between Florence and Siena has had a reputation for exceptional wines since the 13th century. For centuries the area has been planted to Sangiovese along with Canaiolo, Trebbiano, Malvasia, and several lesser-known varietals. It was not until 1872, however, that the modern formula for Chianti was devised after decades of experimentation. This recommended that Chianti be based on Sangiovese with the addition of small amounts of Canaiolo to soften the wine. Additionally, if the wine was meant to be drunk young, it could be further softened with a dollop of the white grape Malvasia.

In the last 40 years, a number of maverick Tuscan producers started experimenting with Cabernet, Merlot, and other foreign varietals as well as nontraditional vinification techniques such as new oak barrels. While this circumvented the regulations at the time, it served to reenergize both the producers’ and the area’s sagging reputations. The experience gained with these “Super Tuscans” has benefited Chianti as well. Adjustments to the very regulations that these wines were made to circumvent have allowed the addition of Cabernet, Merlot, or even Syrah to the Sangiovese base of Chianti. Though this practice is still somewhat controversial (many fear that some of the resultant wines have lost too much of their typical “Chianti” character), there is no denying that today’s Chianti is better than ever before. Meanwhile, the Super Tuscan phenomenon shows no signs of slowing.