/ Our magazine / Chianti, the origins of a world-famous wine.
/ Our magazine / Chianti, the origins of a world-famous wine.
When imagining the Tuscany, its territories, and its wines, one cannot help but think of Chianti. The word “Chianti” is, not by chance, one of the most well-known Italian terms in the world. Of course, it is not the only red wine that has made Italy famous worldwide. Just think of other Tuscan wines like Brunello di Montalcino, Montepulciano, or the Bolgheri Doc with its Bordeaux grape varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot. The history of Chianti wine is fascinating and deserves to be told. Discover with us the origins of this fine red wine, the distinction between Chianti and Chianti Classico, and what the best food pairings are.
Did you know that the first notarial document in which the name Chianti appears regarding the wine produced in this area dates back to 1398? And already in the 1600s, exports to England were no longer occasional.
In 1716, Grand Duke of Tuscany Cosimo III established the boundaries of the Chianti production area in a decree, an area between the cities of Florence and Siena where the namesake wine was produced, which was already very popular at that time.
At the beginning of the 20th century, as the popularity of Chianti wine grew year by year and the production area could no longer meet the increasing national and international demand, wine began to be produced outside the Chianti area defined in 1716, still calling it "Chianti."
In 1924, its producers founded the “Consortium for the protection of typical Chianti wine and its brand of origin” to safeguard its production. The symbol chosen from the very beginning was the Gallo Nero, the historic emblem of the Ancient Military League of Chianti, reproduced among other things by the painter Giorgio Vasari in his “Allegory of Chianti” on the ceiling of the Salone dei Cinquecento in Palazzo Vecchio in Florence.
In 1932, through a specific ministerial decree, the suffix “Classico” was added to distinguish Chianti produced in the origin area. Since then, Chianti wine is that produced outside the geographical area called “Chianti” (in different zones that often add to the name: Chianti Rufina, Chianti Colli Senesi, Chianti Colli Aretini, Chianti Colli Pisani), while Chianti Classico is the wine produced in the origin area called “Chianti.”
Even today there is some confusion between what is Chianti and Chianti Classico, a difference that from the consumer's perspective is often overlooked. In reality, the suffix Classico is very important: it distinguishes Chianti Classico wine from Chianti wine: two different Controlled and Guaranteed Designations of Origin (DOCG), each with its own regulations, production area, and protection Consortium.
The regulations provide for the following subzones of designation: Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli, Rùfina, and two types: Superiore and Riserva.
Chianti Classico is one of the noblest wines in the world, produced in 70,000 hectares in an area that spans 8 municipalities: Greve in Chianti, Barberino Val d’Elsa, Tavarnelle Val di Pesa, and San Casciano in Val di Pesa in the province of Florence; Castellina in Chianti, Gaiole, Radda, Castelnuovo Berardenga, and part of the Municipality of Poggibonsi in the province of Siena.
It has a bright ruby color, tending towards garnet with a deeply vinous aroma. The taste is dry, savory, tending over time to become soft and velvety.
Chianti Classico must be aged for at least 11 months (it can be released for consumption only from October 1 of the year following the harvest) and have a minimum alcohol content of 12°.
The alcohol content rises to 12.5° for the Riserva, which requires a minimum aging of 24 months, at least 3 of which must be in bottle. Compared to Chianti Classico, the Riserva is a nobler wine, with greater finesse, prolonged aroma, and a cleaner taste.
The characteristics of Chianti are those attributable to the most important grape variety in its blend, namely Sangiovese. Aging in wood, in containers of various sizes depending on the "style" desired by the producer, helps to round out the drinking experience. Chianti, whether Classico or not, is a structured and harmonious red wine.
Generally, it is advisable to open your bottle of Chianti at least an hour before tasting. Even a few hours more in the case of a Chianti with a longer aging process or one that has spent a long time in the cellar. Use a medium-large glass, balloon, or wide bowl to allow the aromas to diffuse; the ideal temperature ranges between 16-18°C depending on the type being tasted.
Chianti is a wine that pairs well with important first courses and grilled or roasted meat dishes. Indeed, it goes well with the dishes of Tuscan tradition, from vegetable-based soups (Ribollita) to grilled and roasted red meats. The “Riserva” versions express the best in terms of structure and aromas and can be easily paired with game such as wild boar.
Francesco Scuderi
S&M
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