Bolgheri Wine Region

The Bolgheri wine region is popular for its unique climate and terrain, which captures the best of the Mediterranean sun. The region comprises three villages: Castagneto Carducci, San Guido, and Sestri Levante. The wines from this wine region are known for their bright fruit flavours, fresh acidity, and low tannin content. Bolgheri DOC has been created on July 8th, 1952, and was awarded DOCG status on February 7th, 2006. Let’s discover more about this beautiful wine subregion.

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Get to Know the History of Bolgheri wine region

As of the 1970s, this area was mainly known for being a swampy zone that produced fairly unremarkable white wines and was considered unsuitable for grape growing. Then, in 1978, this wine made by the estate at Tenuta San Guido of Marchese Mario Incisa Della Rocchetta beat several top Bordeaux wines. Wine has been being made at Tenuta San Guido for years in a less sophisticated way and only started to be commercialized from the 1968 vintage. This early example of a more polished version made by famed winemaking consultant Giacomo Tachis led to an awakening of interest in the region.

Bolgheri DOC wines have been produced since the early 1980s when the Italian president Sandro Pertini approved a list of regulations on August 1st, 1983. The first version of the winemaking app only allowed the production of whites and rosés.

1994 regulation is important because it recognizes Bolgheri as an official wine region and permits the production of red wines from this specific area. There are two designations: Bolgheri Rosso DOC and Bolgheri Superiore DOC. At the same time, Sassicaia was awarded its own subzone, Bolgheri Sassicaia DOC.

Bolgheri Wine Region Map

Terroir of Bolgheri wine region

The terroir of the Bolgheri wine region is responsible for producing wines that are “unusually complex and intense.” The grapes in this region are grown at higher altitudes which gives them a longer growing season.

The soil types of the Bolgheri wine region are a mixture of clay, sand, and limestone. The region's terroir is influenced by the marine air that flows inland from the Tyrrhenian Sea. In Bolgheri, the climate is mild and typically Mediterranean. Winters are cool to mildly cold with average high temperatures between. Sometimes they are rainy, with precipitation varying per year. Summers are hot and dry with an average high temperature. The region is located in the rain shadow of Monte Amiata and as such is more vulnerable to drought

Grape Varieties from Bolgheri wine region

Bolgheri’s wines usually have a base of Cabernet and Merlot, with additions of Syrah, Petit Verdot on occasion, and Sangiovese. The number of wineries experimenting with monovarietal wines containing one of the three main grape varieties has increased over time. These red wines have a lot of intensity and age potential. They have flavors that range from sweet to ripe dark fruit with a balsamic note of Mediterranean scrub, which is a typical Bolgheri taste.

The wines always have a well-balanced structure, but they don't taste like they're "too" rigid. Bolgheri Superiore and Bolgheri Sassicaia represent the highest quality products that are followed by Bolgheri Rosso. These are really enjoyable wines that you can easily put down. They're soft, elegant and above all else, very drinkable. They're made with shorter periods of aging or no wood contact at all defining their character in the process.

Food to pair with Bolgheri wine

Bistecca alla Fiorentina

Known as the holy trinity of Italian cuisine, the Florentine-style beef steak is prepared exclusively with dry-aged beef from Chianina cattle. These cows are prized for their tenderness. Although bistecca alla Fiorentina is often described as a T-bone steak, it's closer to a porterhouse as the cut may be closer to the center. This means that the tenderloin is much larger than one on a regular T-bone.

A bistecca alla Fiorentina needs to be thick, at least 3 fingers wide in order to get a perfectly crispy crust when cooked on a hot grill. It's inside will also remain moist.

In Tuscany, bistecca alla Fiorentina is known to be delicious only if it's cooked the way they like it - sanguinoso which means rare. To enjoy your Florentine-style steak the Italian way, simplicity is key - add a drizzle of extra virgin olive oil, rosemary and salt onto the grilled beef for a simple but delicious meal.

Pecorino Toscano

Pecora, meaning sheep, is the name of this famous cheese, which has been produced in the Tuscan region since the 15th century and was baptized as "Cacio Marzolino" - or March cheese. After all these years, it is now also produced in Lazio and Umbria, neighboring regions of Tuscany. Made with milk from sheep feeding on pastures nestled between the Apennines and Tyrrhenian Sea, Pecorino Toscano is only salted for a brief period of time, giving it its delicate flavor.

Depending on how mature it is, Pecorino Toscano can be enjoyed as a table cheese or used for grating over various pasta dishes or hearty Tuscanpotagesoups such as Ribollita. Fresco or Stagionato also pairs well with fresh vegetables, fruits, jam, etc.

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Frequently asked questions about Bolgheri