In Tuscany, mainly black grape varieties are grown (about 85% of the vineyard area), including Sangiovese (and its variants), Canaiolo nero, Ciliegiolo. The most widespread white grape variety in Tuscany is Trebbiano Toscano, followed by Malvasia Bianca Lunga, Vernaccia di San Gimignano, Ansonica. Chardonnay, with which they produce white wines often aged in barrique, is also quite widespread. The fame of the Supertuscans has introduced other international black grape varieties to Tuscany, including Cabernet Sauvignon, Merlot, Pinot Nero and Syrah. In addition to Sangiovese, Cabernet Sauvignon and Merlot are also increasingly used for Chianti itself.
In Tuscany, there are 58,000 hectares of vineyards, of which 67% are on the hills, 25% in the mountains and 8% on the plains. White grape varieties are 15%, compared to 85% of black grape varieties. Sangiovese is the leading grape variety with over 65% of the total, followed by Trebbiano toscano, which accounts for only 5%. Canaiolo nero follows with only 1,000 ha, less than 2% of the total.
The two leading international grape varieties in terms of cultivated surface area in Tuscany are Merlot, with 5% of the total vineyard surface area, and Cabernet sauvignon, with 4%. Their two main uses are in the Bordolese style wines, produced mainly on the Livorno coast (Bolgheri and Bolgheri Sassicaia DOC) and partly as a complement in the Chianti blends. Chardonnay follows, with less than 1% of the surface area. Pinot nero, of which there are examples of winemaking excellence in the region, does not reach 0.5% of the surface area.