Which two grape varieties are primarily used for the production of Super Tuscans?

The primary grape varieties used for the production of Super Tuscans are indeed Sangiovese and Cabernet Sauvignon. Super Tuscans emerged in the 1970s as a response to the rigid regulations surrounding the Chianti classification, which required the use of specific grape varieties such as Sangiovese, Canaiolo, and Trebbiano. Winemakers began to incorporate non-indigenous grapes like Cabernet Sauvignon and Merlot into their blends to improve the quality and style of their wines.

Sangiovese, the hallmark grape of Tuscany, provides the characteristic acidity, structure, and red fruit flavors, while Cabernet Sauvignon contributes additional tannin, body, and depth, enhancing the wine's complexity and aging potential. The combination of these two varieties allows winemakers to create wines that are more aligned with international tastes while still reflecting the terroir of Tuscany.

This innovative approach has significantly elevated the status of wines produced in Tuscany, leading to recognition and acclaim in both domestic and international markets.