Chianti

The "Chianti" Protected Designation of Origin, which falls within the category of DOCG, is reserved for two types of wine: Chianti and Chianti Superiore. Chianti can be accompanied by the following sub-zones: Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano, Chianti Montespertoli and Chianti Rufina.

Grapes

At least 70% of the grapes used for production come from the Sangiovese grape variety. The remaining part may be contributed by other varieties suitable for cultivation in the Region of Tuscany, with some limitations. Specifically, the white grapes, alone or in combination, may not exceed 10%, while the vines Cabernet Franc and Cabernet Sauvignon, may not exceed 15%.

Physicochemical and Organoleptic properties

The "Chianti" wine has a lively ruby color, which tends to garnet as it ages. The aroma is intensely vinous, sometimes accompanied by the scent of violet, and over time it reveals a character of finesse. The taste is harmonious, savory, slightly tannic and with aging becomes softer and velvety. The minimum alcohol content is 11.50% vol., but for some sub-areas it can even reach 12.00% vol.

Grape production area

The production area is located in central Tuscany, straddling the provinces of Arezzo, Florence, Pistoia, Pisa, Prato and Siena. A large hilly area that is part of the chain of the Apennines.

Specificity and historical notes

The area where "Chianti" originated has an ancient winemaking tradition. According to the most accredited studies, it was the Etruscans who introduced the cultivation of the vine and the production of wine in this region. Some fossil discoveries, however, suggest an even older origin, even millions of years ago. The great development of viticulture, however, came from 1400, with the Medici family.