CHIANTI CLASSICO: from the vineyards to the Chianti Classico
Chianti Classico is one of the noblest wines in the world and boasts the name of the land from which it comes, in compliance with strict regulations that protect and guarantee its quality.
It is produced in 70 thousand hectares of territory between the cities of Siena and Florence, in an area that embraces 8 municipalities: Greve in Chianti, Barberino Val d’Elsa, Tavarnelle Val di Pesa and San Casciano in Val di Pesa in the province of Florence; Castellina in Chianti, Gaiole, Radda, Castelnuovo Berardenga and part of the Municipality of Poggibonsi in the province of Siena.
The production of Chianti Classico is regulated by the latest production specification (18 September 1996) with the publication in the Official Journal of the ministerial decree relating to the recognition of the Controlled and Guaranteed Denomination of Origin – D.O.C.G.
Characteristics
The Chianti Classico DOCG wine has a brilliant ruby colour, tending towards garnet and a deeply vinous aroma. The taste is dry, savory tending to soft velvety over time.
The maximum quantity of sugar must be 4 grams per litre of reducing sugars, the total dry extract minimum 2.3% and the total acidity minimum 5 per thousand.
Chianti Classico must be aged for at least 11 months (it can only be allowed for consumption starting from 1 October of the year following the harvest) and have a minimum alcohol content of 12%.
The alcohol content rises to 12.5° for the Riserva, which requires a minimum aging of 24 months, of which at least 3 of bottle refinement. Compared to Chianti Classico, Riserva is a more noble wine, has greater finesse, a prolonged aroma and a cleaner taste.
Thanks to the selected grapes that compose it and the aging. It depends both on the vintage and on the harvest and cultivation of the vineyard. Only 20% of Chianti Classico becomes Riserva: the best grapes will be destined for it.
Dark red tending towards garnet, it has a scent of spices and berries, an important and velvety structure. The best grapes are destined for the Riserva from the beginning and are aged in small oak barrels which release their aromas to the wine.
It stays there for a period that varies depending on the size of the barrel, before proceeding to refinement in the bottle
The Riserva pairs perfectly with roasted red meats, game and great cheeses: classic foods of the gastronomy of this area since ancient times.
The vines
The undisputed protagonist of Chianti Classico is the superior quality Sangiovese, present in percentages that can range from 80 to 100%.
Other red grapes are allowed for a total amount of up to 20%: Canaiolo, Colorino, Cabernet Sauvignon and Merlot.
Finally, two white grapes such as Malvasia and Trebbiano are allowed, which alone or together can reach a total maximum of 6% (only until the 2005 harvest).
Cultivation and winemaking
For Chianti Classico to maintain its characteristics, the 1996 specification regulates not only the production of wine but also the cultivation of vineyards: each hectare of land can produce a maximum of 75 quintals of grapes equivalent to approximately 52.5 hectoliters of wine; each plant can produce a maximum of 3 kg of grapes and 5 years must pass from the last harvest to plant new vineyards.
The vineyards must be located on land located at an altitude no higher than 700 meters above sea level.
The traditional training form is represented by the Tuscan bow, derived from the Guyot technique. In recent years, the “spurred cordon” has spread, a form that lends itself to mechanization without sacrificing quality.
Between May and June the vines flower and in mid-June the flower turns into fruit, a process that goes by the name of “fruit setting”.
The grape gradually begins to colour between July and August, starting the ripening phase, which will bring the grapes the substances necessary for the production of wine and reduce the acidity content.
In September, thanks to the fluctuating temperature variations, the process ends, making the harvest possible in October.
Once in the cellar, the grapes are pressed and destemmed to obtain the must. It will rest in barrels where alcoholic fermentation takes place for about 2 weeks: the carbon dioxide produced by the yeasts pushes the skins upwards which form the so-called “cap”.
By stirring the cap several times, the polyphenols that give colour and resistance to the wine, as well as aroma, are released from the skins. The “drawing off” then separates the pomace from the wine, which is subjected to “malolactic fermentation”.
This is followed by decanting, the last of which coincides with the flowering of the vine.
At this point the Riserva is sent for maturation in oak barrels, while the Chianti intended for sale remains in barrels for a few more months.
How to drink Chianti Classico
Medium-bodied Chianti Classico with low tannins, is most suitable for accompanying grilled red meats. More elaborate dishes, however, such as game, require the more structured Riserva.
Chianti must be oxygenated before tasting: the bottle must be opened a few hours before, otherwise, it must be decanted and it must be served at a temperature of 16/18° to enhance it, a tulip glass is necessary.