Tuscany is rich in ancient native vines that give authenticity to its wines.
The most famous is certainly Sangiovese, the protagonist of the most important wines such as Brunello di Montalcino and Chianti. This vine has adapted particularly to the Tuscan terroir.
Alongside Sangiovese, Canaiolo Nero, Ciliegiolo, Pugnitello and Prugnolo stand out. These varieties are regaining popularity thanks to the efforts of local producers who believe in their potential.
In an era in which standardization seems to dominate the world, these vines recall tradition.
Let’s now discover the characteristics of these grapes.
Pugnitello has ancient roots, particularly in the areas of Montalcino and Montepulciano. It takes its name from the shape of the bunch (pugno in italian), similar to a closed fist. It is known for its resistance to Tuscan soils, produces medium-sized bunches and its wines are appreciated for their intense color and tannic structure. It has elegant, complex characteristics and good persistence in the mouth.
Prugnolo Gentile is a variety of Sangiovese, its name derives from the shape of its bunches, which are reminiscent of plum (prugna in italian), and Gentile indicates the gentleness of its tannins. Prugnolo adapts well to calcareous and clayey soils which contribute to giving it an excellent tannic structure and good aging properties. It has an intense color, the aromatic profile is complex and ranges from ripe fruits to floral and spicy notes.
Ciliegiolo is a vine native to Tuscany but widespread throughout central Italy. This vine is known for producing light and aromatic wines, also used to enrich blends. Its name derives from cherry (ciliegia in italian), considering that an important characteristic of Ciliegiolo is precisely the intense note of this fruit. The fresh and light wines produced in purity are easily combined with any type of food, from white meats to shellfish, from cured meats to risottos.
Canaiolo Nero is native to Tuscany, where it has been traditionally grown for centuries. It has a long history in Tuscan winemaking and is mainly used to produce high quality reds, often blended with Sangiovese. Canaiolo produces medium-sized bunches, with rounded, blue-coloured berries. These vines are robust and vigorous and adapt well to the clayey soils of Tuscany. It is mainly famous for being used in the production of Chianti. Its characteristics soften the wines, giving aromatic complexity. The wine produced with Canaiolo Nero is bright ruby red in colour, with floral and fruity aromas. Typical notes include light spices, violet and cherry.
Tiziano, owner and winemaker of the Mocali farm, proposes all these vines in his wines, both in blends and in purity, trying to introduce his customers to the Tuscan tradition.