There are other, less well known, less touristy parts of Tuscany that produce some terrific wines and some terrific wine values. The southern coastal region of Tuscany is loosely referred to as the Maremma. The Maremma is often referred to as the “Wild West,” both in terms of its landscapes and its winemaking. While the Etruscans were making wine thousands of years ago in northern Tuscany, the Maremma used to be a wild, swampy backwater and viticulture was only introduced to the region in the 19th century. It wasn’t until the 1980s that foreigners had even heard of Maremma wines. The man often credited with discovering the region's potential is Marchese (Marquis) Mario Incisa della Rocchetta, the founder of Sassicaia. He envisioned Bordeaux-style wines blended with Tuscany’s noble Sangiovese grape. Sassicaia, Antinori’s Tignanello, and other “Super Tuscan” wines command very high prices.

In addition to the world class SuperTuscans, there are also many value wines. We featured a gutsy Morellino di Scansano from the Maremma earlier this year. This month’s choice is a Maremma wine that does not carry the prestigious DOC designation; it is simply referred to as an IGT wine (Indicazione Geografica Tipica), meaning it is typical of the area. Actually it is much better than just typical. Made from 100% Sangiovese grapes grown at an altitude of 230 meters (700 feet), it is a beautiful expression of the grape with pure fruit unencumbered by oak. Deep in color, it sports 12.5% alcohol and has a complex aroma of Mediterranean scrub and ripe cherries. There is sufficient acidity, but it is softer than a Chianti and can be enjoyed now and over the next 12 months. It received a gold medal at the Los Angeles International Wine and Spirits Competition. The recommended serving temperature is 61-64 degrees F. Cecchi Bonizio is fabulous with grilled game hens, pasta, and medium-flavored red meat dishes.

Family-owned but affiliated with Banfi, Cecchi is now run by the fourth generation. The firm began in Siena but moved to Castellina-in-Chianti in the 1970s. The family owns 300 hectares (740 aces) of vineyards in four different zones. They crush and ferment at each of their properties, but all their wines are aged at the Castellina-in-Chianti facility. Cecci began producing wine in Maremma 10 years ago and now makes 13,000 cases of Bonizio annually.>