What grape is primarily used in making traditional red wines from Tuscany, Italy?

The grape Sangiovese is the primary varietal used in making traditional red wines from Tuscany, Italy. It is deeply rooted in the region's viticultural history and is known for its versatility and character, contributing to a wide range of wine styles, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano.

Sangiovese grapes typically produce wines that are fragrant with cherry, plum, and earthy notes, often accompanied by herbal and floral undertones. The grape's natural acidity and tannin structure enable it to pair well with a variety of foods, making it a cornerstone of both Tuscan cuisine and the region's wine identity.

Other grapes mentioned, such as Syrah, Barbera, and Malbec, are associated with different regions and styles of wine. Syrah is more commonly found in the Rhône Valley of France and regions like Australia. Barbera originates primarily from Piedmont, known for its low tannins and high acidity, while Malbec is synonymous with Argentina and is celebrated for its bold fruit flavors. None of these are central to the traditional red wine production of Tuscany in the same way Sangiovese is.