Chianti is called “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 pot-bellied low bottle, braided with a bast basket – premium class. There are cheaper Chiantis, they are sold in ordinary wine glasses.
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History of the Chianti brand
Wine first appeared in Florence, at the end of the XNUMXth century AD. The merchants of the three villages united in a league and began to produce wine from the Sangiovese variety, which is used to create Chianti today. Since then, this wine has gained great popularity, and the recipe has been constantly changing: they experimented with other varieties of berries, added white grapes, but in the end they still returned to the traditional recipe, which was time-tested.
Chianti was originally produced only in Tuscany, but the demand for this wine grew, so its production was also allowed in other Italian municipalities. 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, which helped to expand the borders of the state. The parable says that the leaders 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 the border. Fortunately for the Florentines, their black cockerel woke up before he contributed to the state with additional lands.
Mode of production
Recipes are now being used that allow both the addition of white grapes and not adding them at all, provided that the Sangiovese content must be at least 80%.
Chianti producers adhere to strict limits in order to confirm the quality of their drink. All grapes used for Chianti are grown only in Tuscany, in vineyards at an altitude of no more than 700 meters above the sea.
Vine growers are prohibited from stimulating the growth of the vine with fertilizers and additives: interaction with the vine is available only through irrigation, which must also be maintained within the established norms.
Wine in Tuscany is produced by the classical method, subjecting the grapes to secondary fermentation in clay vessels in the 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 aging period for this wine is 11 months.
Some labels may contain the inscription “riserva” – this means that the wine has been aged for at least two years.
Typically, the alcohol content of this red wine is between 12% and 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.
Relevance: 24.08.2018
Tags: Wine and vermouth, Wine brands