{"id":1219,"date":"2023-02-06T11:00:32","date_gmt":"2023-02-06T11:00:32","guid":{"rendered":"https:\/\/ristorantelabside.it\/the-wines-of-tuscany-the-supertuscans\/"},"modified":"2023-08-10T16:08:01","modified_gmt":"2023-08-10T16:08:01","slug":"the-wines-of-tuscany-the-supertuscans","status":"publish","type":"post","link":"https:\/\/ristorantelabside.it\/en\/the-wines-of-tuscany-the-supertuscans\/","title":{"rendered":"The wines of Tuscany: the Supertuscans"},"content":{"rendered":"\t\t
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Supertuscans have become synonymous of excellence in the world of wine, representing some of the most prestigious wines of Italian enology. Among the most famous are four real jewels: Solaia, Tignanello, Ornellaia and Guado al Tasso.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In the beginning it was Sassicaia<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It all began with Sassicaia<\/b>, the first Supertuscan produced by Tenuta San Guido<\/b> in the Bolgheri<\/b> area, on the Tuscan coast, in the 1960s. This wine immediately stood out for its high quality and unique character, but could not be classified as DOC or DOCG due to the percentage of Cabernet Sauvignon, a non-native grape variety. This innovation stimulated the interest of other winemakers who began to experiment with the production of “unconventional” wines using grapes other than those authorized by the DOC and DOCG.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"\"Tignanello<\/strong>, produced by the Antinori estate in the Chianti Classico area, is among the best-known Supertuscans. The wine, obtained from the blend of Sangiovese<\/em>, Cabernet Sauvignon<\/em> and Cabernet Franc<\/em> grapes, ages for at least 14 months in French oak barriques. Tignanello has gained wide popularity, becoming a symbol of excellence in the production of Tuscan wine.
Solaia<\/strong>, also produced by the Antinori estate, is one of the most loved Supertuscans, thanks to its intensity and structure. The blend of Cabernet Sauvignon<\/em>, Sangiovese<\/em> and Cabernet Franc<\/em> grapes, combined with the maturation in French oak barriques for at least 18 months, gives the wine a very complex aromatic profile and an important structure, making it a unique and elegant sensory experience.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The Ornellaia<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"\"Ornellaia<\/strong>, produced by the homonymous estate in the Bolgheri area, is a highly appreciated wine, mainly made with Cabernet Sauvignon<\/i>, Merlot<\/em>, Cabernet Franc<\/em> and Petit Verdot<\/em> grapes, which is aged in French oak barriques for at least 18 months. Ornellaia is considered one of the most exclusive wines in the world, characterized by a rich and complex flavour, capable of satisfying even the most demanding palates.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Guado al tasso<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Finally, Guado al Tasso<\/b>, produced by the Antinori estate in the Bolgheri area, is another great Supertuscan. Obtained from the blend of Cabernet Sauvignon<\/i>, Merlot<\/i> and Cabernet Franc<\/i> grapes, it is aged in French oak barriques for at least 12 months. Characterized by a complex and elegant aromatic profile, Guado al Tasso is one of the most admired Supertuscans.<\/p>\n

Ultimately, Supertuscans represent the best of Tuscan wine production, symbols of excellence and passion for the territory. Solaia, Tignanello, Ornellaia and Guado al Tasso are just a few.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

The birth of modern Italian wine passes through these famous Tuscan wines which have started a new path in the history of Italian winemaking. <\/p>\n","protected":false},"author":1,"featured_media":1046,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-1219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-cellar"],"_links":{"self":[{"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/posts\/1219","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/comments?post=1219"}],"version-history":[{"count":3,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/posts\/1219\/revisions"}],"predecessor-version":[{"id":1222,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/posts\/1219\/revisions\/1222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/media\/1046"}],"wp:attachment":[{"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/media?parent=1219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/categories?post=1219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/tags?post=1219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}