Orcia Rosso DOC comes from Val d'Orcia in southern Toscana, in the province of Siena. The area is wedged between two of Italy's most famous red wine zones, Montalcino and Montepulciano, and the landscape itself, with its gentle hills, cypresses and medieval villages, is inscribed on UNESCO's World Heritage list. It is a corner of Toscana where Sangiovese feels at home, but where the names are not yet known to everyone, and that is exactly what gives these wines their own down-to-earth charm.
The grape at the centre is Sangiovese. A classic Orcia Rosso must consist of at least 60% Sangiovese, while up to 40% can be other permitted, non-aromatic blue grapes (and at most 10% white grapes). That gives the winemakers room to put their own stamp on things, and the result is typically a fresh, straightforward Toscan red wine with Sangiovese's hallmarks up front.
If you want something more focused, it is worth looking for the Orcia Sangiovese type. Here at least 90% Sangiovese is required, with up to 10% other permitted blue grapes such as Canaiolo Nero, Ciliegiolo, Colorino, Foglia Tonda, Malvasia Nera and Pugnitello. These local grapes help give the wines their regional expression. The minimum alcohol for the Sangiovese type is 12% vol.
For those who want a little more time and depth in the glass, there is a Riserva. An Orcia Sangiovese Riserva must age for at least 30 months, of which 24 months in barrel, before it may be released to the market. The extra maturation typically gives a wine with more calm, structure and development, and it will happily take a few more years in the cellar.
Orcia Rosso is a good place to go exploring if you love Toscan Sangiovese and want to step off the most well-trodden paths. These are wines with a clear sense of place, created by a landscape beautiful enough to be World Heritage, and they pair nicely with classic Italian cuisine featuring pasta, mushrooms and aged cheese.