Chianti Wine Production Area |
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History and landspace |
 Chianti has always been by definition the wine of Tuscany, making this
part of Italy famous throughout the world. Still today, despite the many
differences of style deriving from the varied areas of production, it continues
to maintain the prestige of Italian wine on the international market. The
first territorial demarcation regarding Chianti dates back to 1932, while
the Denominazione di Origine controllata (appellation controlée) was introduced
in 1967 and in 1984 the Denominazione di origine Controllata e Garantita
(appellation controlée et garantie) was recognized. The name Chianti is
completed by Superiore category and the geographical denominations such
as "Colli Aretini", "Colli Fiorentini", "Colli Senesi", "Colline
Pisane", "Montalbano", "Rufina", and "Montespertoli". The definition
"Classico" is limited to wines from the order original areas of production,
autonomously controlled by the specific discipline inherent in the "Chianti
Classico" denomination of 1996. |
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Area of Production |
| Chianti is produced of Tuscany, which as a whole form the largest wine
producing region in Italy, This area includes all or part of the regions
of Arezzo, Florence, Pisa, Pistoia, Prato and Siena. The production area
for Chianti Classico was defined by italian low on the 31st July 1932, and
it includes parts of the provinces of Florence and Siena. |
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The Grapes |
| The grapes essentially used in Chianti are: Sangiovese (minimum 75%),
Canaiolo Nero (red) (up to 10%), Trebbiano Toscano & Malvasia del chianti
(up to 10%), and complementary red grapes (up to 10%). For Chianti
Classico, up to 6% of Trebbiano and Malvasia Bianca (white) are used as
well as maximum 15% of complementary red grapes. The maximum grape
yield per hectare for Chianti is 90 quintals (19,849 lbs.), while
for the Chianti Classico and the Superiore the yield is 75 quintals per
hectare. Chianti wines cannot be put on sale prior o the 1st March of the
year after grapes' Chianti dei Colli Fiorentini, Rufina and Superiore,
which can be tasted starting from the 1st of june. The riserva variety
must be aged for at least two years starting from the 1st of January
following the grapes' production of the year. A three - month period
of bottle ageing is also compulsory for this wine. Chianti Classico
wines are ready for consumption only starting from the 1st of October
after the harvest year. The riserva quality must undergo ageing for
at least 24 months, followed by a bottle finish-ageing of min. 3 months. |
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Organoleptic characteristics |
| Chianti is characterized by a vivacious ruby red colour tending towards
garnet with age. The flavour is dry, balanced and sapid, slightly
tannic, refining over time into velvety softness. The bouquet is intensely
vinous, with occasional hints of violets, a character which
refines with ageing. The minimum alcohol is 11.5°, and 12° for the wine
from certain sub-zones (Colli Fiorentini, Rufina and Montespertoli) as
well as for Chainti Superiore and Chianti Classico. The min. alcohol for
the Riserva quality is 12.5°. |
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Food Matches |
| Certain varieties of Chianti may be drunk as, palatable ,pleasant, fresh
young wine, while the unmistakable bouquet and flavour of others is
enhanced by medium or long ageing. Generally speaking, however, Chianti
is a versatile wine, suitable for every occasion. Some areas produce
young wines which are excellent throughout the meal, as well as, with
first courses with meat sauces, boiled meat and stews. More structured
medium-aged Chianti wines go well with poultry and white meat roasts.
Finally the great, well-aged, strong
Chianti wines are the ideal accompaniment for roasts, game and mature cheeses. |