The most famous wine from Florence is undoubtedly Chianti, particularly Chianti Classico. This wine is produced in the historic Chianti region, located between Florence and Siena.
The Chianti Classico is recognizable by the characteristic black rooster label on the bottle.
Chianti Classico
- Production Area: Between Florence and Siena, in the heart of Tuscany.
- Main Grapes: Sangiovese (at least 80%), with the addition of other local varieties like Canaiolo, Colorino, and international varieties like Cabernet Sauvignon and Merlot.
- Characteristics: A dry red wine known for its aromas of cherry, berries, spices, and sometimes herbal and tobacco notes. It has a good tannic structure and acidity, making it ideal for aging.
- History: The Chianti Classico region has a long winemaking tradition dating back to at least the 13th century. In 1716, Grand Duke Cosimo III de’ Medici officially delineated its boundaries, making it one of the world’s first protected wine regions.
Brunello di Montalcino
- Production Area: Montalcino, south of Florence, in the province of Siena.
- Main Grapes: Sangiovese Grosso (locally known as Brunello).
- Characteristics: A robust and complex red wine with aromas of red fruits, spices, tobacco, and leather. It has great aging potential due to its tannic structure and acidity.
- History: Produced exclusively with Sangiovese Grosso, Brunello di Montalcino has become one of the most appreciated and prestigious wines in Italy. Its production is strictly controlled to ensure the highest quality.
Unique Terroir
The terroir of the Chianti region consists of rolling hills, soils rich in galestro (a type of marl) and alberese (limestone), and a Mediterranean climate with hot summers and mild winters. These conditions contribute to the distinctive characteristics of Chianti Classico and Brunello di Montalcino wines, offering elegance, complexity, and longevity.
In summary, while Chianti Classico is the wine most closely associated with Florence, Brunello di Montalcino, produced nearby, is also one of Tuscany’s and Italy’s most famous and renowned wines.
Wine Tastings in Italy: What to Know
The cost of a wine tasting can vary significantly, mainly depending on whether it includes a meal or an aperitif box. Generally, prices range from €15 to €50 per person.
What Wine is Drunk in Florence?
Chianti Classico Among the best wines of the Tuscan city, Chianti Classico stands out. This DOCG wine is known for its very strict production regulations.
Wine Tasting
In wine tasting, we will examine the visual, olfactory, and gustatory-olfactory components of the product in order, considering the importance of each aspect for the overall evaluation.
For instance, when tasting a Chianti, we will keep in mind:
- The visual and gustatory-olfactory characteristics of Chianti wines.
- The average quality level of Chianti in the general context of wine.
- The specificities of the product under examination within this category.
The above will lead to the issuance of a judgment, often expressed in points, according to a scale (e.g., 0-100), and a series of considerations and evaluations on the individual aspects examined and the wine’s properties in terms of pairing with dishes that the wine can enhance.
Phases of Wine Tasting
As previously mentioned, wine tasting includes the following phases:
- Visual Analysis
- Olfactory Analysis
- Gustatory-Olfactory Analysis
Additionally, we will evaluate the evolutionary state of the wine, meaning its temporal development, which will result in a scale “from young to old” where the best drinkability is found in the middle of the scale. Finally, from the tasting, we will derive an idea of the best pairings of the wine with various types of foods or dishes.
For a proper evaluation, we will use appropriate tasting techniques, which will be explained later. Some preliminary precautions will help us perform our task correctly. The environment should be sober to facilitate concentration. There should be no strong colors, especially on the tasting bench, to avoid influencing the color evaluation, and there should be no kitchen or other odors to avoid disturbing the olfactory perception of the wine. It is also advisable not to use perfumes or scented cosmetics that could influence the perception of the wine’s aromas. The wine should be tasted at its correct serving temperature to better perceive its olfactory and gustatory-olfactory characteristics. Furthermore, as our senses are subject to habituation and/or fatigue, especially if not very trained, it is advisable not to taste more than a dozen samples per session. To ensure the alcohol does not alter our evaluative capacities, it is always good to evacuate the excess wine from the oral cavity using the appropriate container.
For a wine tasting, the amount of wine poured should be approximately 50-100 ml. This volume is optimal to allow tasters to properly evaluate the wine’s visual, olfactory, and gustatory characteristics without consuming too much, thus maintaining the concentration and sobriety necessary for an accurate assessment.