Italy > Tuscany > Tuscany DOCG > Chianti
Chianti is surely Italy's most famous wine name. This 70,000 hectare region in Tuscany around the cities of Florence, Pisa and Siena was established as a wine region in the 18th century.
Such was the success of the wines, that many areas made 'Chianti' even though they lay outwith the zone. So in 1932, seven very specific sub areas where created in an attempt to tighten-up the classification. The seven sub-areas are: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Sensei, Montalbano and Rufina. Of these, Chianti Classico has become the best known and today boasts around 7,000 hectares of vineyard and over 600 growers. Other well known Sangiovese-based Tuscan wines such as Brunello di Montalcino and Vino Nobile di Montepulciano could be bottled and labeled under the most basic designation of "Chianti" if their producers chose to do so.
Chianti bottles often include a picture of a black rooster
(known in Italian as gallo nero) to signify the producer is a member of
an association in the Classico sub-area that share marketing costs. Since 1996 Chianti Classico has had its own production code that differs from the rest of Chianti. One important difference is that the broader Chianti zone still allows the use of white wine grapes in Chianti as well as a minimum of 75% Sangiovese, whereas in Classico only red grapes can supplement a minimum of 80% Sangiovese. The balance of the blend can be made up of any red varieties from around 40 that are approved. These include international varieties like Cabernet Sauvignon and Merlot, and local varieties like Canaiolo or Colorino.
Chianti is characterized by its red and black cherry character, intermingled with notes of wild herbs, mint and spice, supported by a racy acidity and mellow tannins. It must be aged for a minimum of four months; if it has been aged for 38 months may be labelled as Riserva, with those that meet more specific requirements (aged for 7 months, higher alcohol content and lower yield) may be labelled as Chianti Superiore.
The soils vary quite a bit, and it's not easy to make a link between the geology and the way the wines taste. This is partly because the geological map of the areas doesn't correspond to the administrative boundaries of the region. Some of the names you might come across are:
The climate is of a continental type, with relatively low temperatures in winter and dry, hot summers. Temperatures do not vary substantially in the course of a day, which is partly due to altitudes that range from 250 to 600 meters and exceed the 800 meters in the Chianti Mountains. As to meteorological conditions, annual rainfall measures about 700-800 mm. Rain falls principally in the late autumn and spring.
Premier Producers
Sources:
- Decanter
- wine-pages
- wine-searcher
- wineanorak
- Consorzio Vino Chianti Classico
- Tastings.com
Chianti is surely Italy's most famous wine name. This 70,000 hectare region in Tuscany around the cities of Florence, Pisa and Siena was established as a wine region in the 18th century.
Such was the success of the wines, that many areas made 'Chianti' even though they lay outwith the zone. So in 1932, seven very specific sub areas where created in an attempt to tighten-up the classification. The seven sub-areas are: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Sensei, Montalbano and Rufina. Of these, Chianti Classico has become the best known and today boasts around 7,000 hectares of vineyard and over 600 growers. Other well known Sangiovese-based Tuscan wines such as Brunello di Montalcino and Vino Nobile di Montepulciano could be bottled and labeled under the most basic designation of "Chianti" if their producers chose to do so.
Chianti is characterized by its red and black cherry character, intermingled with notes of wild herbs, mint and spice, supported by a racy acidity and mellow tannins. It must be aged for a minimum of four months; if it has been aged for 38 months may be labelled as Riserva, with those that meet more specific requirements (aged for 7 months, higher alcohol content and lower yield) may be labelled as Chianti Superiore.
The soils vary quite a bit, and it's not easy to make a link between the geology and the way the wines taste. This is partly because the geological map of the areas doesn't correspond to the administrative boundaries of the region. Some of the names you might come across are:
- Galestro: a friable marl of layered limestone and sandstone
- Macigno: a hard grey/blue sandstone
- Alberese: compact clay and limestone
- Calcareous tufa: porous, sedimentary rock
The climate is of a continental type, with relatively low temperatures in winter and dry, hot summers. Temperatures do not vary substantially in the course of a day, which is partly due to altitudes that range from 250 to 600 meters and exceed the 800 meters in the Chianti Mountains. As to meteorological conditions, annual rainfall measures about 700-800 mm. Rain falls principally in the late autumn and spring.
Premier Producers
- Antinori (Tenuta Marchese Antinori Riserva)
- Badia a Passignano (Riserva)
- Villa Cafaggio (Solatio Basilica Riserva)
- Carobbio (Riserva)
- Casaloste (Riserva)
- Castello di Bossi (Berardo Riserva)
- Castello la Leccia (Riserva)
- Castello dei Rampola (Riserva)
- Castello di Verrazzano (Riserva)
- Cennatoio (O Lenadro Riserva)
- Fattoria di Felsina (Berardenga Vigneto Rancia Riserva)
- Fontodi (Vigna del Sorbo Riserva)
- Le Miccine (Don Alberto Riserva)
- Monsanto (Il Poggio Riserva)
- Ruffino (Riserva Ducale Gold Label)
Sources:
- Decanter
- wine-pages
- wine-searcher
- wineanorak
- Consorzio Vino Chianti Classico
- Tastings.com
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