Florence
Florence is the heart and capital of Tuscany, one of the most visited
cities in the world. It is the cradle of Italian language, art and
culture, and indeed, a landmark in European thought and achievement.
Tuscany itself extends from the Ligurian coast to the Apennine mountains,
and southwards to the Maremma, which borders the region of Lazio.
The city of Florence is one of the most ancient cities between the ones
of the Great Wines Capitals network, and boasts of a thousands-year
tradition, since it was settled even before the Romans, dating back to
Etruscan times.
The city has a population of around 400,000 and attracts millions of
visitors annually, who certainly need time to explore, to admire, to learn
and to enjoy its intellectual, commercial, scientific and artistic legacy.
In fact, the inheritance of the Renaissance period is everywhere, and even
today the greatness of the Medici family can be felt.
In the Florentine landscape, it emerges the Duomo, the great dome that
spans the Cathedral of Santa Maria del Fiore, completed in the 15th
century by Brunelleschi, 200 years after the works started. Beside it is
the large Cathedral belltower designed by Giotto.
The Ponte Vecchio, a bridge unique in the world for its particular
architectural structure, is remarkable also for the famous Uffizi gallery
that overtops it, and it is indeed another symbol of Florence, well known
all over the world. In addition to these great monuments, many churches,
museums and gardens throughout the whole city are evidence of the works of
Italy’s greatest artists.
Tuscany is a rich and fruitful region, its hill punctuated by olive
trees, cypresses and vines. Agriturismo, agricultural tourism, is a
feature: there are many traditional farmhouses and villas here available
to tourists who love the peaceful and relaxing setting.
The region distinguishes itself, in Italy and in the world, for its
historical and certified quality in the production of extra virgin olive
oil and wine, favoured by the typical climate of the Mediterranean area,
characterised by mild winters and hot summers.
Tuscan olive oil is full-flavoured and often peppery because of the
olive varieties and also the rich soil.
Eating is straightforward and healthy, reliant on honest ingredients:
legumes, vegetables, mushrooms, the famous beef from the Chiana Valley and
the Maremma, pork, and the distinctive bread, baked without salt. This is
food for wine, of which Tuscany has a glorious abundance.
The wines
Tuscany is known for Chianti, Italy’s best known wine, and the one
with the largest production. The dominant grape is Sangiovese, a native
Italian grape whose tannins and acid balance provide the character of
Chianti. It is well suited to the sunshine of the terraces, and to the
extremes of temperatures. Traditionally, other varieties were permitted,
even regarded as essential. A small percentage of Canaiolo Nero might be
used, and small proportions of two white grape varieties, Trebbiano and
Malvasia. The blend was defined by Baron Ricasoli, but there have been
some important changes for Chianti. The wine may now be made nearly
exclusively from Sangiovese.
Trebbiano and Malvasia are no longer permitted for Chianti Classico,
which was recognised as an independent classification in 1996. Those wines
are produced roughly in the area between Florence and Siena, and new
regulations allow for some use of the “international” varieties of
Cabernet Sauvignon and Merlot.
In addition to Chianti Classico, there is also Chianti Rufina, and
Chianti Montalbano, corresponding to geographic areas. Other zones include
the Colli Aretini, Colli Fiorentini, Colli Senesi and Colline Pisane.
Sangiovese is also the dominant grape of the wines Brunello di
Montalcino and Vino Nobile di Montepulciano.
Tuscan white wines include Vernaccia di San Gimignano, the first wine
to be granted DOC status, and Pomino. Also belonging to the region is Vin
Santo, a rich dessert wine that spends many years ageing in oak barrels.
See: Florence
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