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Chianti is an official DOCG appellation of Tuscany, Italy.
Chianti has always been the dominant strength of Tuscany, due to its universal appeal and distinctive personality. It's a diverse appellation at the heart of the Italian wine tradition.
Chianti covers a large territory around the original Chianti Classico appellation, in seven distinct production zones that are often indicated on Chianti labels:
- Colli Aretini
- Colli Fiorentini
- Colli Senesi
- Colline Pisane
- Montalbano
- Montespertoli
- Rufina
The eigth zone, Chianti Classico, has its own official DOCG appellation. Its producers differenciate themselves using the emblema of a black rooster (Gallo Nero), symbolizing rivalry between Florence and Sienne who fought over the region in the Middle Ages.
edit Tasting
Chianti wine has long been derided as a cheap wine, due to the proliferation of lower-quality Chiantis around the world, typically sold in straw-covered bottles.
These bottles have largely been abandoned today, and the quality of Chianti wines has hugely improved.
The range of Chianti aromas and tastes is very large, due to many variations in soil and climate in this appellation. Some Chiantis are very accessible and young, while others are very rich and complex and can benefit from aging. This can lead to confusion when choosing a bottle of Chianti. However, Chianti offers today one of the best quality-price ratios on the European market.
Red Chiantis typically deliver bright aromas of cherry, dark berries and plum, sometimes with hints of wildflowers and mineral scents. They usually possess a firm structure, due to the natural acids and tannins of Sangiovese, the dominant varietal in the blend.
edit Facts and figures
- Main varietals: Sangiovese, Canaiolo, Malvasia
- Average production: 100 million liters per year
edit History
The Chianti production zone was officially enlarged beyond the Chianti hills as early as 1716, by decree. The official DOCG appellation we know today was made into law in 1932.
Wines of Chianti have been around for many centuries, and started to appear under the name "Chianti" in texts written during the 14th century.
With the extension of trade and exports in the 1600s, the name of Chianti was widely adopted to designate this terroir.
Two major events have lead to the success of Chianti.
First, in 1927, a Chianti Consortium was created to regulate wine production methods in the region.
Around 1930, influential work was done by a major Chianti producer, Baron Bettino Ricasoli, then prime minister in the Kingdom of Italy and minister in Tuscany. He extensively tested the best varietal blends and winemaking methods, resulting in a recommended blend of 70% Sangiovese, 15% Canaiolo and 15% Malvasia. This blend was widely adopted by Chianti producers until today -- except for Chianti Classico producers who often use 100% Sangiovese.
edit Geography
The many variations in soil and climate help vintners to express individuality and personal styles.
Chianti soils are tough, which is perfect for making quality wines. Like in Bordeaux, the vines have to fight for nutrients, sending the roots deeper and improving the quality of the grapes yielded.
edit Climate
The climate of Chianti consists of long summers and bitter winters. Summer days are commonly very hot, with cooler nights as the end of summer approaches - a crucial variation in the development of the grapes.
edit Viticulture
Cutting of the vines is done when in "sleeping" state, from the end of november to late February. Traditional methods are used, such as the Guyot cut as well as a local method known as "capovolto" (arch cutting). The cordon de Royat is now widely used in Tuscany, especially in the newest vineyards. It allows an easier mechanization while ensuring a good product quality.
Grass planting in the vineyard is currently on the rise, especially on steep hillsides. This ensures a better drainage to fight erosion.
Around mid-April, vines start to grow again and blossom. Sangiovese starts flowering in the first days of June, with small, very smelly white flowers that remind the shape of snowflakes. These flowers turn into fruits at the end of the month.
The Sangiovese fruit is green at first, then turns dark by the end of August. Ripening begins at the turn of September, bringing sugar and reducing acidity. The temperature variations of September, between sunny days and cool nights, are essential for a perfect ripening.
Sangiovese is usually harvested in October, or in late September in low-altitude vineyards.
The grapes are then sorted and pressed, and the juice is transferred into fermentation vats for around two weeks. During this process, grape skins are forced to the surface under the action of gases produced by the transformation of sugars into alcohol. These grapeskins form a "hat" that has to be broken down to release polyphenols which will give the wine its color, complexity and longevity.
The juices then go through a malolactic fermentation for several months, and are filtered many times in March and April. The last filtering is traditionnally applied at the time of the first vine flowering. The wine is transferred into barrels for a short time before it's released to the market - except for Chianti Classico which undergoes a longer aging in wooden barrels.
edit See also
- http://www.chiantisuperiore.it/ -- Chianti Wine Producers Association
