The Val d'Orcia is postcard Tuscany: wheat-covered hills, rows of cypresses, villages such as Pienza and San Quirico d'Orcia. It lies in the south of the province of Siena, between two celebrated wine areas, Montalcino and Montepulciano. The Orcia DOC, recognised in 2000, covers the whole of the municipalities of Castiglione d'Orcia, Pienza, Radicofani, San Giovanni d'Asso, San Quirico d'Orcia, Buonconvento and Trequanda, and parts of six others, including Montalcino and Chianciano. It is small: about 117 hectares and 2,000 hectolitres.
The valley's Sangiovese
The most representative style is Orcia Sangiovese, with at least 90% Sangiovese and small additions of Tuscan grapes such as Canaiolo Nero, Ciliegiolo, Colorino, Foglia Tonda, Malvasia Nera and Pugnitello. The Sangiovese Riserva ages for at least 30 months, 24 of them in cask. The Rosso requires at least 60% Sangiovese; the Rosso Riserva ages for at least two years, 12 months of it in cask.
In the glass Orcia Sangiovese is ruby, with aromas of cherry, violet, aromatic herbs and spice, and lively tannins. Compared with its great neighbours it is often more approachable, but the Riservas age well.
Whites, rosés and Vin Santo
The Bianco requires at least 50% Tuscan Trebbiano, the Rosato at least 60% Sangiovese. The Vin Santo, from at least 50% Malvasia Bianca Lunga and Trebbiano, ages for at least 34 months, the first 18 in cask. The appellation's minimum alcohol is 11%; Bianco, Rosato and Rosso are released from 1 March after the harvest.
At the table
Orcia wines go with the valley's cooking: pici all'aglione, bean soups, Pienza pecorino, grilled meat and game. Vin Santo is served with cantucci. A few kilometres away are Brunello di Montalcino and Rosso di Montalcino, in the same Sangiovese Tuscany.
