Chianti wine: history and overview of the drink

Chianti is called the "Italian Bordeaux", which already suggests that this type of wine is the pride of Italian winemakers. The drink has a long and interesting history. Chianti Classico is easily recognizable by its bubbly, low bottle, braided with a lime basket - premium class. There are cheaper Chiantis, they are sold in ordinary wine glasses.

History of the Chianti brand

The wine first appeared in Florence at the end of the VIII century AD. Merchants of three villages united in a league and began to produce wine from the Sangiovese variety, which is used to create Chianti even now. Since then, this wine has become very popular, and the recipe has been constantly changing: they experimented with other varieties of berries, added white grapes, but eventually returned to the traditional recipe, which has been tested by time.

Chianti was originally produced only in Tuscany, but the demand for this wine grew, so its production was allowed in other municipalities of Italy. However, only the original Chianti was allowed to have a unique label, in the form of a black rooster on a yellow background.

The prototype of this sticker was a beautiful legend about a black rooster that helped expand the borders of the state. The parable says that the heads of Siena and Italy could not resolve the land issue for a long time, and then the sovereigns decided to release roosters from both sides in the morning and send riders after them. Where the riders meet, there will be a border. Luckily for the Florentines, their black cock woke up before the state could get additional land.

Production method

Today, recipes are used that allow both the addition of white grape varieties and their omission, provided that the content of sangiovese must be at least 80%.

Chianti producers adhere to a strict framework to confirm the quality of their drink. All the grapes used for Chianti are grown only in Tuscany, in vineyards at an altitude of no more than 700 meters above the sea.

Growers are not allowed to stimulate the growth of the vine with fertilizers and additives: interaction with the vine is available only through irrigation, which must also be maintained in the established norms.

Wine in Tuscany is produced by the classical method, subjecting grapes to secondary fermentation in clay vessels in cellars. For an unusual taste, it is allowed to slightly dry the grapes under the warm Italian sun before fermentation.

Quality standard

Chianti Classico must contain at least 85% Sangiovese. The minimum ageing period for this wine is 11 months.

Some labels may contain the inscription "reserva" - this means that the wine has been aged for at least two years.

Usually the alcohol content in this red wine is from 12% to 12.5%.

It is recommended to serve chilled to cellar temperature - about 10-12 degrees in "tulips". Classico exquisitely complements red meat and wild poultry with its pleasant, rich, velvety fruit and berry flavor with a subtle spice.

Update: 24.08.2018

Category: Wine and Vermouth