Producer
|
Wines
|
Regions
|
Information
| Chianti DOCG |
Tasting Telegram
All wines tasted out of Chianti DOCG via e-mail? Activate your tasting telegram:
Statistics
Wines tasted: 26
The most important grape varieties
DOCG for dry red wines in the Italian region Tuscany , Which is named after the hills between Florence and Siena. Presumably, the designation of the name of a Etruscan Family originated. The first mention of a Chianti wine dates back to 1404, when a certain Francesco Datini - a merchant of Prato - in Vignamaggio bought a white wine. Initially this applied only to the areas around Radda, Gaiole and Castellina in the province of Siena in the south of today's Chianti Classico zone. The feudal lords of the Chianti Federal owned there in the 13th Century vineyards. On the Origin of the old boundaries are the following beautiful legend of that time: the citizens of the warring city-states of both Siena and Florence wanted to end their eternal border disputes and establish a competition, the impact areas. At the first cockcrow, two riders - one of Siena, one of Florence - break. Where would they meet, should be the final frontier. The Sienese had a white cock, she fed them so much that it was fat and lazy and slept a long time. The Florentines, however, had a black cock that she could go hungry so that it began to crow very early. So you could start much earlier and riders met at the village 15 kilometers from Siena Fonterutoli on his opponents. This gave Florence a large part of the Chianti region. Today's symbol of Chianti Classico Gallo Nero (Black rooster) and a reminder of this may not be quite truthful, but beautiful story.
A red Chianti is produced in the early Middle Ages, the varieties used have changed, but certainly at that time and were determined not so well rigorous and lack of control is not being followed. Probably introduced its Chianti wine each in accordance with the existing varieties in his vineyard ago. According to a document from 1773 was the then largely from Chianti Canaiolo Nero with smaller amounts of Sangiovese , Mammolo and Marzemino , That is consistently red varieties. But it is also the white varieties "Tribbiano and San Colombano" are mentioned. The legendary Baron Bettino Ricasoli (1809-1880) conducted in 1850, numerous attempts to find an optimal recipe. In a letter written in 1872, he summarized the results of his decades-long experiments. He recommended as the main grape variety Sangiovese (75%, for bouquet and strength) and to mitigate Canaiolo Nero (15%). The white Malvasia del Chianti is enjoyable for young wines mature proposed as an addition, but not recommended for longer shelf wines capable of it. The white variety is Trebbiano not considered at all in his recipe, but was only later (up to 10%). It also included are other varieties (up to 5%) allowed. But until the end of the 19th Century by most growers still using the old recipe with a high proportion of Canaiolo Nero, the Ricasoli recommendations sat down at the tradition-conscious wineries rather slowly.
Over the centuries, the vineyards of the Chianti area extended on a vast scale in all directions. This was done to the north up to San Casciano and Greve, east through the mountains to Arezzo, Florence, south to beyond Siena and Pisa to the west until very near the Tyrrhenian coast. The Grand Duchy of Tuscany under Cosimo III. (1642-1723) from the family of the Medici defined already in 1716 one of the first protected designations of origin for wine-growing regions. This affected the areas Carmignano, Chianti, Val d'Arno and Pomino di Sopra. By decree, the boundaries were defined and prohibited, that wines from other areas are called Sun This seems perhaps take for granted today, but was at that time a revolutionary innovation. That in the meantime grown today Chianti region is not an enclosed area, but overlaps with many other DOC zones, and may also invest in other DOC Chianti zones are produced. These include Carmignano , Brunello di Montalcino , Montepulciano , Pomino , Val d'Arbia , Valdichiana and Vernaccia di San Gimignano .
Today's Chianti region includes vineyards in the six provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena, with approximately 7,000 producers in over 100 communities. The total vineyard area of the Chianti area is 24,000 hectares, 7,000 hectares for the best quality as applicable Classico area. In addition, there is a closer description of origin with seven sub-zones which may be mentioned on the bottle label. These are Chianti Colli Aretini to Arezzo, Chianti Colli Fiorentini, near Florence, Chianti Colline Pisane to Pisa, Siena Chianti Colli Senesi, Chianti Montalbano to Carmignano, Chianti Montespertoli (only since 1997) and Chianti Rufina to Pontassieve. As the top three areas are Rufina, Colli Senesi and Colli Fiorentini. All other wines from the edges are simply referred to as Chianti. Its own DOCG zone since 1996, is the core area Chianti Classico Where grow the best Chianti. Both were 1967 and 1984, the DOC-DOCG classification.
Mid-20th Century was taped to the mass of the Chianti wine and the typical, with bast Fiasco designated bottled and exported in large quantities. The DOC classification in 1967 did, in essence still the Ricasoli recipe, in which up to 30% white varieties were allowed. Also, the yield of 80 hl / ha and the minimum extract content was very generous. In 1984 he was awarded the Chianti DOCG status, which was associated with major changes. The two white Trebbiano Toscano and Malvasia were not necessarily provided, but were limited to a maximum of 10%, alternatively at Chianti and Chianti Classico at 6%. In addition, the yield per hectare was reduced and fixed the age of the vines for DOCG Chianti on at least five years. This resulted in significant quality improvements, which affected mainly the shelf life of wines. Furthermore, up to 10% also allows other red varietals, especially Cabernet Sauvignon, these were, Merlot and Syrah. In addition, also the Barrique permitted, but the still largely done with much larger barrels (100 liters). This transformed the austere style of the rather bright red Chianti to a dark, tannic red wine and stock performance, which is one of top producers to the best of Italy.
In 1996 an amendment to the regulations made with different rules for Chianti and Chianti Classico. For the Chianti, the requirements are regarding yield per hectare, alcohol content and acidity by subzone something different. The marketing should always earlier than 1 March of the year following the harvest. The grape blend is at least 75 to 100% Sangiovese, 10% Canaiolo Nero, more than 10% of other authorized red grapes and 10% white varieties Trebbiano Toscano and / or Malvasia. The maximum yield is 9,000 kg per hectare for the normal and 8,000 kg per hectare of Chianti for the seven sub-zones. The residual sugar should not exceed 4 g / l. The minimum alcohol content is normal for the Chianti Colli Aretini and subzones, Colli Senesi, Colline Pisane Montalbano and 11.5%, while for the subzones Colli Fiorentini, Rufina and Montespertoli and the Superiore 12% vol. For the Reserve are also 12% vol, vol, and for six sub-zones except Montespertoli 12.5%. The Reserve has at least two years to mature, of which at least three months in the bottle. In the entire Chianti region around 100 million liters of wine are produced, the proportion of the Chianti Classico is about a quarter. The earlier in the Chianti area of the widely used technique Governo is used only rarely. To give the possibility to produce other DOC wines, were the two DOC designations Colli dell'Etruria Centrale and Vin Santo del Chianti created.
A red Chianti is produced in the early Middle Ages, the varieties used have changed, but certainly at that time and were determined not so well rigorous and lack of control is not being followed. Probably introduced its Chianti wine each in accordance with the existing varieties in his vineyard ago. According to a document from 1773 was the then largely from Chianti Canaiolo Nero with smaller amounts of Sangiovese , Mammolo and Marzemino , That is consistently red varieties. But it is also the white varieties "Tribbiano and San Colombano" are mentioned. The legendary Baron Bettino Ricasoli (1809-1880) conducted in 1850, numerous attempts to find an optimal recipe. In a letter written in 1872, he summarized the results of his decades-long experiments. He recommended as the main grape variety Sangiovese (75%, for bouquet and strength) and to mitigate Canaiolo Nero (15%). The white Malvasia del Chianti is enjoyable for young wines mature proposed as an addition, but not recommended for longer shelf wines capable of it. The white variety is Trebbiano not considered at all in his recipe, but was only later (up to 10%). It also included are other varieties (up to 5%) allowed. But until the end of the 19th Century by most growers still using the old recipe with a high proportion of Canaiolo Nero, the Ricasoli recommendations sat down at the tradition-conscious wineries rather slowly.
Over the centuries, the vineyards of the Chianti area extended on a vast scale in all directions. This was done to the north up to San Casciano and Greve, east through the mountains to Arezzo, Florence, south to beyond Siena and Pisa to the west until very near the Tyrrhenian coast. The Grand Duchy of Tuscany under Cosimo III. (1642-1723) from the family of the Medici defined already in 1716 one of the first protected designations of origin for wine-growing regions. This affected the areas Carmignano, Chianti, Val d'Arno and Pomino di Sopra. By decree, the boundaries were defined and prohibited, that wines from other areas are called Sun This seems perhaps take for granted today, but was at that time a revolutionary innovation. That in the meantime grown today Chianti region is not an enclosed area, but overlaps with many other DOC zones, and may also invest in other DOC Chianti zones are produced. These include Carmignano , Brunello di Montalcino , Montepulciano , Pomino , Val d'Arbia , Valdichiana and Vernaccia di San Gimignano .
Today's Chianti region includes vineyards in the six provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena, with approximately 7,000 producers in over 100 communities. The total vineyard area of the Chianti area is 24,000 hectares, 7,000 hectares for the best quality as applicable Classico area. In addition, there is a closer description of origin with seven sub-zones which may be mentioned on the bottle label. These are Chianti Colli Aretini to Arezzo, Chianti Colli Fiorentini, near Florence, Chianti Colline Pisane to Pisa, Siena Chianti Colli Senesi, Chianti Montalbano to Carmignano, Chianti Montespertoli (only since 1997) and Chianti Rufina to Pontassieve. As the top three areas are Rufina, Colli Senesi and Colli Fiorentini. All other wines from the edges are simply referred to as Chianti. Its own DOCG zone since 1996, is the core area Chianti Classico Where grow the best Chianti. Both were 1967 and 1984, the DOC-DOCG classification.
Mid-20th Century was taped to the mass of the Chianti wine and the typical, with bast Fiasco designated bottled and exported in large quantities. The DOC classification in 1967 did, in essence still the Ricasoli recipe, in which up to 30% white varieties were allowed. Also, the yield of 80 hl / ha and the minimum extract content was very generous. In 1984 he was awarded the Chianti DOCG status, which was associated with major changes. The two white Trebbiano Toscano and Malvasia were not necessarily provided, but were limited to a maximum of 10%, alternatively at Chianti and Chianti Classico at 6%. In addition, the yield per hectare was reduced and fixed the age of the vines for DOCG Chianti on at least five years. This resulted in significant quality improvements, which affected mainly the shelf life of wines. Furthermore, up to 10% also allows other red varietals, especially Cabernet Sauvignon, these were, Merlot and Syrah. In addition, also the Barrique permitted, but the still largely done with much larger barrels (100 liters). This transformed the austere style of the rather bright red Chianti to a dark, tannic red wine and stock performance, which is one of top producers to the best of Italy.
In 1996 an amendment to the regulations made with different rules for Chianti and Chianti Classico. For the Chianti, the requirements are regarding yield per hectare, alcohol content and acidity by subzone something different. The marketing should always earlier than 1 March of the year following the harvest. The grape blend is at least 75 to 100% Sangiovese, 10% Canaiolo Nero, more than 10% of other authorized red grapes and 10% white varieties Trebbiano Toscano and / or Malvasia. The maximum yield is 9,000 kg per hectare for the normal and 8,000 kg per hectare of Chianti for the seven sub-zones. The residual sugar should not exceed 4 g / l. The minimum alcohol content is normal for the Chianti Colli Aretini and subzones, Colli Senesi, Colline Pisane Montalbano and 11.5%, while for the subzones Colli Fiorentini, Rufina and Montespertoli and the Superiore 12% vol. For the Reserve are also 12% vol, vol, and for six sub-zones except Montespertoli 12.5%. The Reserve has at least two years to mature, of which at least three months in the bottle. In the entire Chianti region around 100 million liters of wine are produced, the proportion of the Chianti Classico is about a quarter. The earlier in the Chianti area of the widely used technique Governo is used only rarely. To give the possibility to produce other DOC wines, were the two DOC designations Colli dell'Etruria Centrale and Vin Santo del Chianti created.