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Food and Wine

Chianti wine

The Tuscan wine par excellence

When you think of Tuscany, its territory and its wines will automatically think of Chianti. It is no coincidence if the word "chianti" is one of the best known outside of Italy. The Chianti today is among the world's most famous red wines, for centuries its production is divided between Chianti DOCG and Chianti Classico DOCG.

By the early 1700 the Chianti was the first wine in history to be regulated. Was Cosimo III, Grand Duke of Tuscany, to enact in 1731 of the rules establishing the boundaries of the area of origin of Chianti and the arrangements for its production. In 1924, a group of wine-growers formed the Consortium for the defence and protection of Chianti wine, choosing as a picture the Gallo Nero, historic symbol of Antica Lega Militare del Chianti.

In 1967 Chianti wine gained its claim DOC (Denomination of Controlled Origin) and in 1984 the coveted DOCG (Controlled and Guaranteed Denomination of Origin). The Chianti DOCG is produced in the provinces of Arezzo, Firenze, Pisa, Pistoia, Prato and Siena with different subareas known as Montalbano, Rufina, Colli Aretini, Colli Fiorentini, Montespertoli, Colline Senesi and Colli Pisani.

While for wine Chianti DOCG are used Sangiovese grapes for at least 75% of the total, followed by black Canaiolo (up to 10%) and other varieties like Trebbiano Toscano and Malvasia (both at 10%), for the Chianti Classico DOCG are used Sangiovese grapes that must be at least 80% of the total of the blend, you can add other local vines to a maximum of 20%.

The color of Chianti wine is a nice Ruby and the smell reminds hints of violets and purple, while the taste is dry and slightly tannic. Goes well with roast meats and game and enhances the flavor of cheeses and savory such as pecorino toscano.

albero detail
from the same territory