1. STRADA DEL VINO COSTA DEGLI ETRUSCHI  A territory of terrific reds

2. WHERE  The coastal area of the Province of Livorno and Tuscany’s largest island: Elba  The hills east of the town Cecina, which are embedded in the valley of the river Cecina, in the Province of Pisa.  North Maremma

3. ONCE UPON A TIME  40 YEARS AGO THE MAREMMA WAS NOT CONSIDERED TO BE PARTICULARLY WELL SUITED TO VINES.  LOCAL WINES WERE FOR THE MOST PART LIGHT AND BREEZY OR, IN SOME CASE, HEAVY AND SWEET

4. CABERNET, MERLOT & CO.  WHY?  IT IS REALLY IMPORTANT TO FOLLOW THE PHENOMENON OF THE SASSICAIA, TO UNDERSTAND THE MODERN STYLE OF THE WINES FROM THE COSTA DEGLI ETRUSCHI

5. THE REVOLUTION OF SASSICAIA  1922: Marquis Mario Incisa della Rocchetta comes from Piedmont to study agricultural science at the University of Pisa  1936: he married Clarice della Gherardesca and moved to Bolgheri

6. THE SUPER TUSCANS WERE BORN HERE  He didn't love the Sangiovese produced in Bolgheri  In 1944 he planted 1,5 hectares of Cabernet in the hills of Castiglioncello di Bolgheri. In 1956 the vineyard Sassicaia was planted along the Bolgherese road, on a particular soil  The Sassicaia emerged in the early 1970s and quickly established a reputation as one of the premier red wines of Europe  The wine brought new glory to Tuscany while revolutionizing the concepts of winemaking throughout Italy.  At that time, in Bolgheri there was no DOC regulation, so the Sassicaia was sold as Vino da Tavola (Table Wine). The phenomenon of Super Tuscans was born.  DOC was only conceived in 1984, but just for rosè and white wines  DOC for the reds was established in 1994

7. BOLGHERI  At the end of the ‘70s other wineries joined Sassicaia: Grattamacco (’77), Ornellaia (‘81 ), Satta (’84), Le Macchiole, Greppi Cupi, La Cipriana.  In 1999 the total amount of hectares in production was 260  Today we have 1300 hectares cultivated, 960 of which produce DOC wines, the rest IGT wines

8. BOLGHERI  The Sassicaia has shown the particular high quality of French varieties planted in the Bolgheri area  Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Petit Verdot are the main choices for the Bolgheri vineyard

9. BOLGHERI DOC WINES  The zone includes the main part of the municipality of Castagneto Carducci lying east of the Via Aurelia including the village of Bolgheri  BOLGHERI BIANCO: a dry white of Trebbiano Toscano, Vermentino and Sauvignon each of which may be used with a share of 20-70%. It is a refreshing wine to be drunk young, cool and with fish. Some Biancos based on Vermentino and Sauvignon, with some addition of Viognier can be a great shellfish wine

10. BOLGHERI DOC WINES  BOLGHERI VERMENTINO dry white from Vermentino at a minimum of 85%. Straw-green color with hints of sage, green tomato and grapefruit. Crisp acidity, recommended with seafood  BOLGHERI SAUVIGNON dry white from Sauvignon at a minimum of 85%, though not produced at the moment.

11. BOLGHERI DOC WINES  BOLGHERI ROSÉ from the same grapes as the Rosso. It has a bright rosé color and a cherry-like fragrance with fresh fruit flavors. Antipasti, pasta, soups and omelettes.

12. BOLGHERI DOC WINES  BOLGHERI ROSSO red from Cabernet Sauvignon 10-80%, with the possible addition of Merlot and/or Sangiovese up to 70%.  It greatly varies in style according to blends and producer techniques.  BOLGHERI ROSSO SUPERIORE obtained from the same grapes as Rosso, but requires 26 months of aging (including at least one year in wooden barrels). It varies in style according to blends. Important dishes of red meat or game, roasted or stewed, especially wild boar.

13. BOLGHERI IGT WINES  BOLGHERI WHITE: generally obtained from blends like Vermentino, Chardonnay, Sauvignon and Viognier and barrel fermented with batonnage.  BOLGHERI IGT REDS: generally obtained by a unique variety (Merlot or Syrah or Cabernet Franc or Petit Verdot). Some of them are very famous wines: Masseto, Paleo, Messorio, Cavaliere, Scrio.

14. MONTESCUDAIO  The area contains the hills east of the town of Cecina, along the river Cecina, which flows from east to west from Volterra to the coast. Municipalities: Montescudaio, Casale Marittimo, Guardistallo, Riparbella, Castellina Marittima, Montecatini Val di Cecina and Santa Luce  In 1977 Montescudaio obtained the DOC for a red wine designed in the same way as the Chianti

15. MONTESCUDAIO DOC  In 1999 the DOC has been changed to allow the production of wines based on Cabernet Sauvignon and Merlot, as the Bolgheri wines are.  Sangiovese continues to be a strength of the Montescudaio wines  The fresh air currents, generated by the river Cecina give a great elegance and freshness to the reds and great aromas to the whites  400 hectares are cultivated for DOC wines

16. MONTESCUDAIO DOC  MONTESCUDAIO BIANCO: is a dry white from Trebbiano at 50% and a good amount of Vermentino.  Fresh aromas and clean crisp flavors, recommended with seafood, fish antipasto and pastas.  It also exists as Montescudaio Chardonnay, M. Sauvignon, M. Vermentino.  MONTESCUDAIO ROSSO: dry red from Sangiovese at minimum 50%. The Riserva version must be aged for 2 years before being sold.  Red berries and spicy aroma, with a dry, harmonious, slightly tannic taste.  Recommended with grilled beef and lamb, and pasta with meat and mushroom sauces.  It also exists as M. Cabernet, M. Merlot. – The IGTs have the same style.

17. MONTESCUDAIO VIN SANTO  MONTESCUDAIO VIN SANTO: comes from Trebbiano, Malvasia Bianca and Colombana grapes, left to dry for several months before being pressed into sweet must, that has to ferment and age on a “vinsantaia” for at least 3 years in small wooden barrels and another year in the bottle. Recommended for sipping after dinner, or with pastries and almond biscuits.

18. TERRATICO DI BIBBONA the newcomer  Includes the municipalities of Collesalvetti, Rosignano, Cecina and Bibbona  Red and Rosé wines based on Sangiovese, Cabernet or Merlot and a White based on Trebbiano, Vermentino and Sauvignon Blanc  Bibbona is the closest area to Bolgheri, and the style of the wines is similar.  Cecina reflects the character of Montescudaio wines.  Rosignano and Collesalvetti are new areas for quality wine.

19. THE VAL DI CORNIA  The area in the hills north of the Cornia River reaches into the municipalities of Campiglia Marittima, Piombino, San Vincenzo, Sassetta and Suvereto (Province of Livorno) and Monteverdi (Province of Pisa).  Recognized as DOC in 1990, wines have grown rapidly in prestige, with a corresponding increase in investments.  Varieties: same situation as per Montescudaio, plus the white Ansonica, the red Ciliegiolo, and the sweet red Aleatico

20. VAL DI CORNIA DOC  The climate is warm and dry, mitigated only by the sea breezes. Wines are ripe, fruity, fully bodied, but well balanced by the natural acidity and mineral flavors deriving from the particular soil.  Red wines labeled as “Superiore” must be aged at least 18 months (6 in oak barrels)  “Riserva” must be aged for at least 24 months.  Red wines from Suvereto may cite that name on the label if aged for at least 26 months.  700 hectares cultivated as DOC  STYLES  VAL DI CORNIA BIANCO: Trebbiano, Vermentino, Ansonica, Malvasia, Clairette: aperitif and seafood antipasti  VAL DI CORNIA ANSONICA  VAL DI CORNIA VERMENTINO  VAL DI CORNIA ROSÉ: same grapes as the Red. Antipasti in general, pasta with tomato-based sauces.

21. VAL DI CORNIA DOC  RED WINES:  VAL DI CORNIA ROSSO: Sangiovese, Cabernet, Merlot: Flavors are full, smooth and round. Recommended with Tuscan meat, roasted or stewed.  VAL DI CORNIA CABERNET SAUVIGNON  VAL DI CORNIA MERLOT  VAL DI CORNIA SANGIOVESE Game, notably wild boar  VAL DI CORNIA CILIEGIOLO: salami and prosciutto, pasta with meat sauces and grilled chicken  SWEET WINES: VAL DI CORNIA ALEATICO PASSITO: red bright ruby color, rich aromas, ripe berries, roses, smooth sweet flavors. Fruit tarts, desserts with wild berries, chocolate. VAL DI CORNIA ANSONICA PASSITO: white golden-amber color, dried fruit with round sweet flavors. Biscuits and pastries.

22. ELBA DOC  ELBA: was defined by Plinio as “Insula Vini Ferax”: at the beginning of the last century, about 800 ha were planted as vineyards. Now there are only 250 hectares planted  The iron-rich soils of the island were noted historically for sweet red Aleatico and white Moscato, often said to have a hint of mineral in their flavors.  Dry red and whites are produced from native Tuscan varieties as Sangiovese, Vermentino, Procanico (Trebbiano) and Ansonica.  Recently also the Syrah has proved successful

23. ELBA DOC  ELBA BIANCO: dry white from Trebbiano (Procanico) with Ansonica or Vermentino. Pale straw color and aromas of citrus and apples, fruity flavor. Seafood, pastas.  ELBA ANSONICA: from the variety at a minimum of 85%. Intense color and flavor. Shellfish.  ELBA ROSATO: from the same grapes as the Rosso. It has a rosé hue with a hint of amber and cherry- like fragrance with fresh flavors. Seafood soups and pastas with tomato-based sauces.  ELBA ROSSO: dry red from Sangiovese (min. 60%) – Fish soup as Cacciucco.  ELBA ROSSO RISERVA: the same, but with required aging of 2 years, including 1 in wooden barrels. Roast and grilled meats and aged pecorino cheese.

24. ELBA DOC  ELBA SWEET ELBA  ELBA ALEATICO: mellow to sweet red made of Aleatico grapes left to dry for some time (15-20 days) before being pressed into must. Of at least 13° alcohol with 3% of residual sugar. Rich scents of rose, cherry jam, dried fruit, and full, round, luscious flavors. Fruit pies and chocolate.  ELBA MOSCATO: from selected Moscato grapes left to dry. Recommended with biscuits and for after dinner sipping.  ELBA ANSONICA PASSITO: is the sweet version of the Ansonica. Dried fruit with round, sweet flavor, but more sapid and mineral in respect to the Moscato.

25. Great wines – Great territory