CHIANTI CLASSICO
Not all wine produced in Chianti is Chianti Classico. To get right to a name is not enough that they come from a particular territory, but they must be respected all the rules provided in the product. And only in 1996 that Chianti Classico gets the final consecration of its importance and birthright: the Ministerial Decree of 5 August, the Chianti Classico DOCG designation is granted autonomous enshrining once and for all its diversity and independence from other wine Chianti. Finally, with the recent changes made to regulate in 2002, were included new qualifying rules for the product and for the denomination. A salient news regards the base ampelographic (or types of grapes that can contribute to the creation of a wine). In the new disciplinary salt because the minimum use of Sangiovese (red grape variety, typical of the area) from 75 to 80%, of course, can also be used alone (up to 100%). Together Sangiovese may be other red grapes, such as those native Canaiolo and Colorino and other "international" as Cabernet Sauvignon and Merlot, with a maximum of 20%, while the white grapes, Malvasia and Trebbiano, can no longer be used from the 2006 harvest. The minimum alcohol content is 12 ° for the normal wine and 12.5 ° for the Reserve. But other inputs required are very important to a wine for defined Chianti Classico: the new vineyard comes into production after four years from, a hectare yield may not exceed 75 quintals (and this means 52.5 hectolitres of wine) The plant should produce up to three kilograms of grapes. To enable harmonious balance between all the different components of wine Chianti Classico placing consumption is permitted from 1 October following the harvest. While type Reserve, there is a mandatory minimum age of twenty-four months of which at least three of aging in bottle. In addition to alcohol content as we have said, the wine Chianti Classico must by law have features that are:
Color lively ruby tending to darken with age
Odour winy, with scent of violets and pronounced character of finesse in the process of ageing
Taste balanced, crisp, fruity, slightly tannic, which is refined over time the soft velvety Sugar maximum of 4 g / l of reducing sugars
Extract net minimum 23 ‰
Total acidity minimum 4.5 ‰
Last but crucial element, the specification requires that, in addition to wine making, the conservation operations, bottling and aging in the bottle should take place within the production area. The most important grape that helps to create the Chianti Classico wine with a percentage from 'reaches 80 to 100% is the Sangiovese. And 'This is the grape that today marks the most important red wines DOC and DOCG of central Italy. It 'a grape very sensitive to external factors, whether the terrain or climate, and its maturation is not early, and sometimes it is discontinuous. And 'however difficult to identify another vine that knows so well interpret the characteristics of a soil and change their perfumes depending on the terrain on which it was born: a bouquet of flowers so that leads to sandstone, the berries to limestone, tobacco Fresh tuff. But we must always find whatever the area of origin, that hint of violet that the same disciplinary production identifies as characteristic features and specific Chianti Classico. They can accompany other Sangiovese grapes red, typical of the area or international, but it is the Sangiovese the soul of Chianti Classico, so much so that as early as the product of 1996 is the possibility of using it alone.
Official Chianti Classico website: Chianti Classico
Color lively ruby tending to darken with age
Odour winy, with scent of violets and pronounced character of finesse in the process of ageing
Taste balanced, crisp, fruity, slightly tannic, which is refined over time the soft velvety Sugar maximum of 4 g / l of reducing sugars
Extract net minimum 23 ‰
Total acidity minimum 4.5 ‰
Last but crucial element, the specification requires that, in addition to wine making, the conservation operations, bottling and aging in the bottle should take place within the production area. The most important grape that helps to create the Chianti Classico wine with a percentage from 'reaches 80 to 100% is the Sangiovese. And 'This is the grape that today marks the most important red wines DOC and DOCG of central Italy. It 'a grape very sensitive to external factors, whether the terrain or climate, and its maturation is not early, and sometimes it is discontinuous. And 'however difficult to identify another vine that knows so well interpret the characteristics of a soil and change their perfumes depending on the terrain on which it was born: a bouquet of flowers so that leads to sandstone, the berries to limestone, tobacco Fresh tuff. But we must always find whatever the area of origin, that hint of violet that the same disciplinary production identifies as characteristic features and specific Chianti Classico. They can accompany other Sangiovese grapes red, typical of the area or international, but it is the Sangiovese the soul of Chianti Classico, so much so that as early as the product of 1996 is the possibility of using it alone.
Official Chianti Classico website: Chianti Classico
