Chianti

History and Landscape

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 contrôlée") was introduced in 1967 and in 1984 the Denominazione di Origine Controllata e Garantita ("appellation contrôlée et garantie") was recognised. The name Chianti is completed by the 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.

Area of Production

Chianti is produced in various areas 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 Law on the 31 July 1932, and it includes parts of the provinces of Florence and Siena.

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 (19,840 lbs.), while for the Chianti Classico and the Superiore the yield is 75 quintals per hectare. Chianti wines cannot be put on sale prior to the 1st of March of the year after the grapes' production year, except for 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 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.

Organoleptic Characteristics

Chianti is characterised 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 Chianti Superiore and Chianti Classico. The min. alcohol for the Riserva quality is 12.5°.

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.

Source: www.terreditoscana.regione.toscana.it