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Some wines - Pisa in Tuscany

The Vino Montescudaio (DOC) is produced in the hilly area at the back of the Tyrrhenian coast which includes the communes of Montescudaio, Guardistallo, Casale Marittimo and Riparbella. The Montescudaio Rosso (red) is chiefly obtained from grapes of the Sangiovese, Canaiolo Nero, Trebbiano Toscano and Malvasia del Chianti varieties. This wine is bright red in colour and has a strong smell and dry taste. It is particularly suited for first courses, white and red meats and cheeses.

Montescudaio Bianco (white) is made from Trebbiano Toscano, Canaiolo Bianco, Vermentino and Malvasia grapes. It generally accompanies delicate hors d’œuvres and first courses, fish and shellfish. The minimum alcoholic strength of both wines is 11.5 percent. There is also a Montescudaio Vin Santo, a dessert wine produced from the same grape varieties as the Bianco and aged three years in wooden containers, the so-called “caratelli”, placed in special rooms termed “vinsantaie”. The wine has an alcoholic strength of 17 percent, is amber-coloured and is characterized by a strong aroma, a mellow flavour and a slightly bitter aftertaste. It is best consumed with pastries.

The area of the Vino dei Colli dell’Etruria Centrale (DOC) coincides with that of the Chianti delle Colline Pisane, but producers have to choose between the two names. It comes in the red, white, rosé and vinsanto varieties. The red and rosé types (alcoholic strength 10 percent) are obtained from grapes of the Sangiovese, Canaiolo Nero, Trebbiano Toscano and Malvasia del Chianti varieties. The white and vinsanto types are produced from Trebbiano Toscano, Malvasia del Chianti, Pinot Bianco and Pinot Grigio grapes. The red type is suited for white and red meats and the rosé for canapés and cold cuts. The Vin Santo (alcoholic strength 16 percent) is ideal with desserts such as “cantuccini” and pastries.

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