Other notable reds from Tuscany include Carmignano and Bolgheri.

Carmignano is produced in the eponymous district east of Florence. This is made primarily from Sangiovese, the most widely planted variety in Tuscany as well as a bit of Cabernet Sauvignon (10-20%). While Cabernet Sauvignon is allowed in other red wines of Tuscany, such as Chianti Classico, it is mandated in the final blend of Carmignano.

Carmignano is now a DOCG wine; there are still some DOC wines called Carmignano, but they are rosé and white.

There are various styles of red Carmignano, ranging from easy-drinking reds that are meant for enjoyment within five years or Riserva Carmignano that can drink for ten to fifteen years. Pair the lighter versions with pastas with bolognese sauce or poultry, while the reserves are ideal with most red meats, wild game or aged cheeses.

Bolgheri red wines are made primarily from Bordeaux varieties such as Cabernet Sauvignon, Merlot and Cabernet Franc; sometimes Sangiovese is used in the blend. These wines are from the eponymous district in the province of Livorno, near the Tyrrhenian Sea, on Tuscany's west coast.

As these are made with Bordeaux varieties, these wines are meant to age, some as long as 40-50 years. The two most famous examples of Bolgheri are Sassicaia and Ornellaia.

Pair these wines with steaks, most red meats, hearty game and aged cheeses (especially Parmigiano-Reggiano).