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Table of Contents
Introduction
The ampelographic basis of Chianti dates back to 1870 and is due to Baron Bettino Ricasoli. According to his theory, the wine receives the primary dose of its aroma and a particular strength of sensation from Sangiovese; from Canaiolo, the amiability that tempers the hardness of the previous grape without taking away any of its scent; Malvasia tends to dilute the product of the first two grapes, enhances its flavor and makes it lighter and more ready for daily use.
Over the years, the recipe has changed slightly with the arrival of international vines such as Merlot, Cabernet Franc, Cabernet Sauvignon, and Syrah in Italy. As a rule, Chianti must contain a minimum of 70% Sangiovese. In comparison, the Cabernet sauvignon grapes and Cabernet franc varieties cannot exceed the limit of 15%. Any white grape varieties (especially Malvasia biancalunga) cannot exceed the 10% limit.
The Chianti DOCG includes various denominations, such as Chianti Classico, Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano, Chianti Montespertoli and Chianti Rufina.
Chianti Colli Aretini
Chianti Colli Aretini DOCG’s organoleptic characteristics include intense ruby red and garnet red. The olfactory profile of the Chianti Colli Aretini DOCG wine is delicate and floral, and on the palate, it is harmonious, savory, slightly tannic, and soft.
Chianti Colli Fiorentini
Simple and straightforward, Chianti Colli Fiorentini is a balanced wine suitable for everyday foods and occasions. The color is bright red and transparent but consistent, while the scent is flowery and spicy, vinous, intense, and persistent. On the palate, it is dry, full, and quite tannic. The minimum alcohol content is 12.5% vol., and it should be served at 16° C.
Chianti colli senesi
It has a lively ruby color tending towards garnet with aging. Intensely vinous on the nose, sometimes with a scent of violets and with a more pronounced character of finesse during the aging phase. It is harmonious, savory, and slightly tannic on the palate, which refines to become soft and velvety over time. Compared to other products in different areas, Chianti Colli Senesi is, on average, more fragrant and easy to drink, even by people not used to drinking wine. It is easy to pair with typical Tuscan dishes, even those that are not too elaborate or cooked for a long time. It should be drunk young to fully enjoy its freshness and its young, intense aromas.
chianti colli pisani
A classic full-bodied red wine with an intense ruby color and a strong aftertaste that enhances the flavors of the table. Its aromas are reminiscent of forest notes, and its balanced flavor goes perfectly with the food and wine routes throughout the area.
chianti montalbano
This wine has organoleptic characteristics common to all Chianti: the color is ruby red, and the aroma is vinous with hints of violets.
It pairs well with Tuscan cured meats, rabbits, first courses with wild boar sauce, red meats, and game.
chianti montespertoli
Montespertoli is one of the most attractive areas in Tuscany for producing Chianti wine. Produced exclusively in the territory of the Municipality, Chianti Montespertoli has a medium-intense aroma, and the taste is quite savory, has good acidity, and matures quickly.
chianti rufina
Produced in this small dedicated area, Chianti Rufina is ruby red with purple reflections. It smells of fresh fruit, blackberry, cherry, and, foremost, accompanied by a subtle spiciness. In the mouth, it is young and lively, vertical, fruity, and vinous, with a pleasant structure and perfect balance.
chianti classico
It has an intense ruby color. There are floral notes on the nose combined with a typical red fruit character. Delicate spicy and balsamic notes in some reserves and selections; on the palate, it is harmonious, dry, intense, and tasty.
