What Is Sangiovese? Italy's Most Indexed Red Grape, by the Numbers
38,139 wines. 14,015 producers. The grape behind Brunello, Chianti, Vino Nobile, and the modern Super Tuscans. Here's what Sangiovese actually is, where it grows, and how it tastes, grounded in real data.
Read →Iconic houses in Costa Toscana.
The coastal Tuscan hills yield wines caught between the sea's moderation and the inland heat—reds built on structure rather than ripeness, whites that hold mineral tension against ripe fruit.
Read 2 Costa Toscana guides →Region DNA
The character of Costa Toscana
Based on 26 wines with structural data
Style profile
Broad range with a recognisable character
FEM score distribution
Based on 7 rated wineries in this region
Flavor territory
Most frequent primary flavor groups
Style breakdown
Wine style frequency · Bar length = relative count
Top grape varieties
Varieties ranked by number of wines · Number = wine count
Most representative winery
The estate whose wines are closest to the regional average — the truest expression of Costa Toscana
Roveri
VisitCosta Toscana is a wine region in Italy, home to 18 producers tracked on Femente, 1 of them rated 90+ on the critic index. Its vineyards are led by Montepulciano, Sangiovese, and Vermentino, producing Tuscan Red and Central Italy White wines with notes of Citrus fruit, Black fruit, and Red fruit.
Costa Toscana — good to know
- What grape varieties are grown in Costa Toscana?
- The most planted varieties in Costa Toscana are Montepulciano, Sangiovese, Vermentino, and Shiraz/Syrah, based on the wines Femente tracks across the region.
- What wines is Costa Toscana known for?
- Costa Toscana is known for Tuscan Red, Central Italy White, and Central Italy Rosé wines and flavors of Citrus fruit, Black fruit, and Red fruit.
- How many wineries are in Costa Toscana?
- Femente tracks 18 producers in Costa Toscana, of which 1 are rated 90+ on the critic index.
- Where is Costa Toscana?
- Costa Toscana is a wine region in Italy.
Costa Toscana
The coastal Tuscan hills yield wines caught between the sea's moderation and the inland heat—reds built on structure rather than ripeness, whites that hold mineral tension against ripe fruit.