Tuscany produces about 3 million hl of wine a year. The Tuscan countryside is undulating with hillside vineyards, at altitudes of between 150 and 500 m .The Sangiovese grape is the most important grape, and grows well on the steep sunny slopes and in the less fertile soils of the hills. The significant temperature variability between day and night is an important factor in developing its aromatic qualities. Qauality wines such as Chianti Classico, de Vino Nobile di Montepulciano en de Brunello di Montalcino are wines primarily made from the Sangiovese grapes. Trebbiano has been for white wine what Sangiovese has been for red wine. The Trebbiano grape known for its high productivity and its acid-conserving qualities in hot areas seems to have lost interest in the wine sector and is now used primarily for Vin Santo. In the 70s we welcomed the arrival of the SuperTuscans this was when winegrowers began to experiment with Cabernet , Merlot, Syrah whether or not in combination with the Sangiovese. This resulted in famous wines such as the Sassicaia and the Tignanello.
