Chianti

Often called a red wine hit from Tuscany. Well, if there is one wine that represents Tuscany, it is undoubtedly Chianti. After all, one in four bottles from this prestigious Italian region is actually Chianti. 

What is the difference between Chianti and Chianti Classico?

Chianti Classico refers to a historic wine-growing area, while Chianti is the larger zone that surrounds the Classico area. Nowadays, the two growing areas coexist peacefully. But it wasn't always like that. As early as 1716, Grand Duke Cosimo III defined the boundaries of Chianti Classico in Tuscany. It was thus the first official wine region in the world.

When Chianti became more and more successful at the beginning of the 20th century, there were many winemakers outside the official region who produced Chianti and also sold it under these names. This was because the wine sold like hot cakes – and they got more money for it. It goes without saying that the winemakers from the original area did not like this. They complained to the government, which immediately set up a commission. But in 1932, the commission surprisingly decided that the Chianti area should simply be enlarged. Since then, there has been the Chianti Classico as a historical region of origin, and the larger Chianti zone, of which the Classico area was part until 1996. Since then, however, it has been independent.

How is the Chianti region subdivided?

In addition to the Chianti Classico, the Chianti zone extends between Florence and Siena over 15,500 hectares of vineyards. In total, there are seven sub-zones in the Chianti region. The Colli Fiorentini, with its 900 hectares, extends along both banks of the Arno river. The soils here are sandy, stony and partly calcareous. With 1,400 hectares of vineyards and 500 producers, Colli Senesi is the largest Chianti zone. The growing area overlaps partly with those of Brunello and Vino Nobile di Montepulciano. Rufina, meanwhile, has the greatest reputation. Here there are altitudes from which particularly delicate and complex plants come. The Colli Aretini has no contiguous vineyard area, but consists of three spots that produce very light and extremely charming wines.

With only 154 hectares of vineyards, Colline Pisane is the second smallest enclave in the Chianti region. Red clay with a layer of sand dominates the soils here. Montalbano is twice as large, with a good 300 hectares, but is virtually unknown in this country. And for good reason. The wines from this Chianti region are enjoyed primarily by the locals. With only 57 hectares, Montespertoli is the Chianti region's runt of the litter – and yet it is still a big player. This is where the annual Chianti Festival takes place, where the new vintage is tasted in its entirety.

Who invented Chianti?

Until the 1870s, there were no production rules for Chianti. It was Baron Bettino Ricasoli, who was also Prime Minister of Italy for a time, who changed that when he created a ‘recipe’ for Chianti in 1872 that stipulated Sangiovese as the main grape variety at 70%. Added to this were 20% Canaiolo and 10% Malvasia. Yes, exactly. A white grape variety. This was to make the wine even more drinkable. Let's take a look at the situation regarding grape varieties in the Chianti region today.

How is a Chianti made?

In 2006, two different quality levels were introduced in the entire Chianti region: Chianti (Classico), also called Annata, and Chianti (Classico) Riserva. While Chianti must age for 12 months before it can be sold, the Riserva version must age for 24 months, with at least three of those months in the bottle. Since 2013, there has also been a third quality level with the Gran Selezione. Here, the grapes either come from a single vineyard or are a selection of the best grapes from a winery. In addition, the wine must mature for at least 30 months – three of which are in the bottle, as with the Riserva.

Incidentally, what is not allowed for any of the three quality levels in the Chianti Classico zone, but is allowed in the larger Chianti zone, is the Governo process. In this process, some of the grapes are not fermented immediately, but are dried beforehand (appassimento sends its regards). Once the other grapes have finished fermenting, the must from the raisined grapes is added to trigger a second fermentation. This makes the wine fuller and richer in alcohol. The two most famous producers in Chianti and Chianti Classico are without question Antinori and Frescobaldi.

What does a Chianti taste like?

Wines from the Chianti region are on a par with those from the Chianti Classico region in terms of quality. However, they are usually accessible much earlier and shine with a fresh fruitiness. Here, hints of juicy cherries and red forest fruits dominate. The tannins are rather slim, the acidity a bit higher. The wines from the Chianti Classico region, on the other hand, are usually somewhat more complex and profound, which is not least due to the fact that the vineyards are located at a higher altitude and are more specifically aligned. In other words, the grapes get more sun, but also benefit from the nightly temperature drop at higher altitudes. This allows the grapes to develop intense aromas while also retaining their freshness. Both Chianti and Chianti Classico are therefore ideal food companions.

What food goes well with a Chianti?

Chianti and Chianti Classico are particularly enjoyable with generously topped pizzas, pasta with hearty sauces or lasagne topped with lots of cheese. Thanks to their higher acidity, they cut through the fatty components perfectly and prevent a rich dish from seeming too heavy in the mouth. In general, the wines also go wonderfully with all dishes containing tomatoes, because the cherry aroma harmonises very well with them. Let us inspire you with these great Tuscan wines and discover Chianti at Best of Wines.