Feature Region - Chianti
Feature Region Chianti
Stretching from Firenze to Montalcino and Montepulciano, Chianti is the second-biggest grower of wine grapes in Italy. It produces incredibly food-friendly Sangiovese-dominant red wines with medium body, ruby hues and smoky tannins, not unlike Nebbiolo. The region was once best known for the straw-wrapped wines found at red-sauce restaurants, but an overhaul by the Consorzio and a new-wave of forward-thinking, quality-first producers means it’s now home to some of Italy’s most exciting elegant reds.
A TUSCAN POWERHOUSE WITH A PR PROBLEM
In the 60s and 70s, Chianti had a PR problem. It found itself as the totemic table wine — oft wrapped in straw (called fiaschi) — for red-and-white gingham tableclothed Italian restaurants. This was all thanks to the Consorzio responding to high demand for Chianti wines by introducing rules that allowed for blending with white grapes, encouraging the use of high-yield clones and banning 100% Sangiovese wines. In the 80s, however, they did an about-face. An in-depth study into clones, elevations and soil and a makeover of the classifications, as well as a new breed of producers with a focus on quality over quantity, led to a considerably better quality of wine being produced — and the wider world of wine drinkers learning once again the true power of this Tuscan region.
CLASSICO RULES THE ROOST
Chianti was first proclaimed a region by Medici Grand Duke Cosimo III in 1716, became a DOC in 1967 and then a DOCG, with seven different sub-regions, in 1984. Chianti Classico, Chianti’s equivalent to Langhe’s Barolo, was granted its own DOCG status in 1996 and is where the highest-quality Chiantis are found.
With the black rooster (or gallo nero) symbol emblazoned on many bottles, Chianti Classico wines are grown at higher elevations and known for their juicy cherry, spice and violet notes and firm tannins. Containing at least 80% Sangiovese, with many producers choosing to use 100%, they may also contain up to 20% of 49 different red varieties. Colorino, Canaiolo Nero and Cabernet Sauvignon, Merlot and Syrah are most oft used.
With the black rooster (or gallo nero) symbol emblazoned on many bottles, Chianti Classico wines are grown at higher elevations and known for their juicy cherry, spice and violet notes and firm tannins. Containing at least 80% Sangiovese, with many producers choosing to use 100%, they may also contain up to 20% of 49 different red varieties. Colorino, Canaiolo Nero and Cabernet Sauvignon, Merlot and Syrah are most oft used.
Outside of Classico, Chianti Rufina — the furthest inland Chianti sub-region, with some of the highest elevation — and Chianti Colli Senesi, which sits right next to the famed Brunello di Montalcino DOCG, are both producing well-made and incredibly interesting Sangiovese wines.
Home to the oldest operational winery in Italy, Barone Ricasoli which was founded in 1141, Chianti has many historic, traditional houses — but it’s also home to modern, forward-thinking producers that have helped make the region’s wines what they are today. Silvio Messana took over the Montesecondo estate from his father in the late 90s, converted the vineyard to certified organic and is producing charming, fresh Chianti aged in extremely old barrels, while Brancaia, run by Swiss couple Brigette and Bruno, blends tradition with trailblazing techniques to produce fascinating wines from organic vines.
Home to the oldest operational winery in Italy, Barone Ricasoli which was founded in 1141, Chianti has many historic, traditional houses — but it’s also home to modern, forward-thinking producers that have helped make the region’s wines what they are today. Silvio Messana took over the Montesecondo estate from his father in the late 90s, converted the vineyard to certified organic and is producing charming, fresh Chianti aged in extremely old barrels, while Brancaia, run by Swiss couple Brigette and Bruno, blends tradition with trailblazing techniques to produce fascinating wines from organic vines.
Chianti Classico, Chianti’s equivalent to Langhe’s Barolo, is where the region's highest-quality wines are found. With the black rooster (or gallo nero) symbol emblazoned on many bottles, Chianti Classico wines are known for their juicy cherry, spice and violet notes and firm tannins.