Vinismo is written by its readers -- Internet users like you -- and we need your help! Try our getting started guide to learn how.
Chianti Classico is an official DOCG appellation of Tuscany, Italy.
Classico is the eight official production zone of Chianti, the only one with 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 Classico occupies the historical boundaries of the Chianti appellation, as defined in 1716 by decree of the Duke of Tuscany. Its main difference with Chianti wines is its dominant use of Sangiovese, from 80% to 100%, whereas Chianti is a blend of Sangiovese and other varietals.
Chianti Classico generally delivers bright fruity notes, which can greatly vary depending of the soil, elevation and climate. Its aromas can vary from wildberries to violet or tobacco.
Producers can blend Sangiovese with other indigenous winegrapes such as Canaiolo and Colorino, or international varietals like Cabernet Sauvignon or Merlot. However Sangiovese is always the dominant grape, composing at least 80% of the blend.
edit Facts and figures
- Main varietals: Sangiovese (at least 80%), Canaiolo, Colorino, Cabernet Sauvignon, Merlot
- Winegrowing area: 72,800 hectares (180,000 acres)
edit History
The territory of Chianti Classico has been officially recognized and delimited as early as 1716, by decree from the Duke of Tuscany. This actually was the first officially defined vineyard boundaries in the history of winemaking.
In 1932, the government reaffirmed the territorial boundaries, making it clear that the Classico zone remained a privileged viticultural area.
The emblema of a black rooster (Gallo Nero) printed on Chianti Classico wine labels refers to a highly symbolic event (which may only be legend) in the region's history.
As an effort to end the never-ending wars between the rival cities of Florence and Sienne over Tuscan territory, it was decided that the boundary would be set at the meeting point of two horsemen who departed from their respective cities when the rooster sang at dawn.
Sienne chose a white rooster known for its reliable singing schedule. Florence, however, chose a black rooster who was starved in order to start singing long before dawn. This allowed the Florentine horseman to ride a far greater distance and claim a large territory for the city of Florence.
edit Geography
Chianti Classico vineyards are separated by woodlands, pastures and olive groves. Their elevations vary considerably, from 500 to 2,000 feet in altitude. Soils and exposure are also very diversified, from sandstone to clay and marl.
edit Climate
Climate 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
The Sangiovese winegrape predominantly used in Chianti Classico is highly sensible to external factors such as soil and climate, and always ripens at different times from one plot to another. However, Sangiovese is the best suited to express the character of this terroir.
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 then transferred into wooden barrels for aging.
edit See also
- http://www.chianticlassico.net/ -- Chianti Classico Tourism website (in English)
