Tuscany is one of the oldest wine-producing regions in Italy and, not surprisingly, home to some of the most famous dynasties in Italian viticulture.  The main grape in the area is Sangiovese, a spicy red varietal that dominates the regions four best-known appellations, all of which have DOCG status: Chianti, Carmignano, Brunello di Montalcino and Vino Nobile de Montepulciano.

After a period of decline, Chianti has resoundingly reestablished its reputation.  Much of the best Tuscan wine comes from the Chianti Classico appellation. 

In terms of power and finesse, the Brunello di Montalcino, produced entirely from a clone of Sangiovese, is often the equal of the Barolos and Barbarescos of Piedmont. Biondi-Santi, Caparzo, Campogiovanni and Val di Suga are a few top producers. 

Nearby, you can drink Vino Nobile did Montepulciano, a fine but subtler red that offers notes of sandalwood and spice.

Not all Tuscan wines are red.  The medieval towers of San Gimignano overlook the vineyards of Vernaccia di San Gimignano, where vintners turn out fresh, crisp, slightly sweet whites.