Italians on Italians
Beyond Toscano

What do wine and cigars have in common?

Naughty, but nice, two of Italy’s favourite grown-up indulgences have more in common than you may think...
Il Sigaro della Sera
Naughty, but nice, two of Italy’s favourite grown-up indulgences have more in common than you may think. More than just the fact they should be enjoyed in moderation and savoured in the process, a good Chianti and fine Sigaro Toscano cigars actually share a very similar production process. Talented craftsman draw on skills and techniques handed down through generations, to draw out the intensity of flavour and ensure the best possible result from the harvest.

Like the juices of the ripe Sangiovese grapes used in Chianti, the leaves of the Kentucky tobacco plant undergo a carefully controlled process of fermentation, with the leaves left to ferment at temperatures of up to 60 degrees celsius (140 fahrenheit) for 20 days in containers known as marnoni.

And just like fine wine, once created Sigaro Toscano cigars are cellared in a climate controlled environment to improve their taste. This curing of cigars, at the optimum temperature and with the right level of humidity, help them develop a more refined taste, smell and texture.

As with any harvest, there can be years when the right weather leads to a tobacco crop that excels. Just like a sought after wine vintage, cigars made in these years are highly prized and can demand a premium. Many cigar manufacturers take advantage of such special years, creating limited edition versions of their most popular varieties that often become collectors items.