Up until twenty years ago, the Tuscan coast was more well know for Etruscan ghosts than wine. What’re a few decades compared to a few millennia? In what is known as Chianti Classico, the central part of Tuscany was always the place for growing grapes. On the coast, the warm hills of Maremma were dotted with mines, not vineyards. Tastes change, and the classical austere wines of the cooler interior have been joined with by the wines grown near the Mediterranean: this is where many of the most famous Super Tuscans are grown.
The Serrata is mostly Sangiovese, the classic grape of Chianti. It is blended with about 20% of Alicante Bouschet, a rare modern crossing of Petit Bouschet and Grenache. The wine offers up the Tuscan jibe of leather and fruit but with a greater focus on the fruit than its inland brethren.
Sweet oak flavors of clove and vanilla are balanced with a plush spiciness. Red fruit and forest floor combine and rise toward the essence of cinnamon. The dense fruit opens up further on the palate in a very decadent manner. The finish remains fleshy and transparent, with a bit of tobacco at the end.
The home of traditional winemaking, Tuscany has also been the main focus of experimentation. Its powerful red Vino Nobile di Montepulciano was Italy’s first DOCG, and has been followed by Brunello di Montalcino, Chianti, Carmignano, and Vernaccia di San Gimignano. But not all of its finest wines bear these famous appellations, a fact recognized by the Tuscan producers themselves, who, on the one hand, sought the ideal DOCG solution for Chianti, while on the other began to invest in premium wines that the DOC did not restrict. The uncompromising quality of their Super-Tuscan wines encouraged premium vino da tavola throughout the rest of Italy. More Italian wine reviews.