Chianti (wine)

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Chianti Riserva (DOCG)
Chianti in a traditional bast bottle ( fiasco )
Coat of arms of the Chianti League with the black rooster

Chianti [ ˈki̯anti ] is a red wine from Tuscany , which essentially consists of the Sangiovese grape. It is produced in an area that encompasses much of central Tuscany. Chianti used to be synonymous with Italian wine and was traditionally sold in straw-braided bottles ( fiasco ). Two important red wines ("Chianti DOCG " and "Chianti Classico DOCG") and two dessert wines (" Vin Santo del Chianti DOC " and " Vin Santo del Chianti Classico DOC") are produced with the name Chianti . The red wines both received their "controlled and guaranteed designation of origin " (Denominazione di Origine Controllata e Garantita) on July 2, 1984, after they had previously been certified as DOC wines since 1967. The "Vin Santo del Chianti" received its controlled designation of origin (DOC) on August 28, 1997. The "Vin Santo del Chianti Classico" has had a "Denominazione di origine controllata" since October 24, 1995.

history

Wine was already being grown in Tuscany in Etruscan times. Cultivation and trade have been well documented since the Middle Ages because of the economic importance of Tuscany at the time. Chianti was first mentioned as the name of a wine in 1398 in a correspondence from the merchant Francesco Datini , but as a white wine.

The name Chianti was probably derived from an Etruscan family name and originally referred to the hilly landscape between Baliaccia and Monte Luco. The name was later extended to the villages of Castellina , Radda and Gaiole and formed the territorial core of the medieval Chianti League (Lega del Chianti in Italian). This was a political and military alliance under the rule of the city-state of Florence for the administration and defense of the Chianti area. This zone now forms the southern part of the Chianti Classico area. The black rooster as the heraldic animal of the Chianti League later became the symbol of the Chianti Classico. In 1716, by decree of the Grand Duke of Tuscany, Cosimo III. de 'Medici one of the first wine laws. In this he defined a protected designation of origin for the Chianti and certain rules for marketing and production. This step can be seen as a forerunner of today's DOC and DOCG production regulations.

Expansion of the production area

With the growing popularity of Chianti and important political decisions, the expansion of its production area went hand in hand. In the early 1930s, the Dalmasso Commission was sent from Rome to Tuscany to redefine the Chianti production area. The final report of the commission formed the basis for the significant expansion of the production area decided in 1932. The historic Chianti area, now called Chianti Classico, was expanded by six zones. From 1932 the cultivation area consisted of the zones: Classico, Montalbano, Rufina, Colli Fiorentini, Colli Senesi, Colli Aretini and Colline Pisane. In 1997, Montespertoli was recognized as the last sub-area. From the original core zone, the cultivation area had spread north over the Florentine Mountains, east to Arezzo , south far beyond Siena and west to Pisa on the Thyrrhenian coast. In the Chianti growing area, 1 million hectoliters of DOCG wine were produced on around 21,000 hectares in 2014 .

Furthermore, the Dalmasso Commission defined Chianti as a generic wine without hierarchical differences, as a good but not first-class table wine for a wide audience. This approach, which was reflected in the later DOC and DOCG regulations , was intended to transfer part of the prestige of the historical core zone to the expanded cultivation area for the broader benefit of all producers.

Over time, Chianti's identity was lost. Last but not least, it was once tied to a specific image of a region of origin - the gentle hilly landscape between Florence and Siena - and now stands for a type of red wine from a huge, non-homogeneous area. Growing areas in the high locations of Chianti Rufina and hot areas just above sea level as they occur in the Maremma, offer the grapes very different conditions and thus cause great variations in quality and style.

Bettino Ricasoli

The Chianti production area was territorial by the decree of Cosimo III. de 'Medici was first determined by law. The grape varieties to be used were only to be determined in the 19th century by the statesman and Tuscan landowner Baron Bettino Ricasoli . After decades of research, he developed the so-called “Chianti recipe”: 70 percent Sangiovese , 20 percent Canaiolo , 10 percent Malvasia (white). This was the result of over 25 years of work in the vineyard and cellar. From today's perspective, it is noticeable that only Tuscan varieties were used. International grape varieties were very well known at this time and were taken into account in viticulture in Tuscany. In 1851 Ricasoli went on an educational trip to the leading wine-growing regions of France, Bordeaux , Beaujolais , Burgundy and Languedoc . He then had vineyards with foreign grape varieties on his winery Castello di Brolio on a trial basis, e.g. B. Grenache , Cabernet Sauvignon , Pinot Noir , Carignano . The fact that he stuck to indigenous grape varieties in his recipe after more than 25 years of attempts was an expression of his conviction that these gave the best results. In a letter he described the characteristics of the grape varieties: “The Sangioveto gives the wine the basis of its fragrance (which I am particularly aiming at) and a certain expressiveness; although he has some himself; the Malvasia, which you can do without with lager wines, dilutes the wine from the first two types, enhances its taste and makes it lighter, so that it is more suitable for the daily table. ”So the use of the repeatedly controversial white wine types was already there Recommended for Ricasoli only for everyday wines and not absolutely necessary for higher quality wines.

The starting point of his work at the beginning of the 19th century was the need to open up sales markets outside of Tuscany for the surplus wine. The Chianti brand should become internationally marketable through an increase in quality. It was also necessary to improve the shelf life of the wines and thus their transportability.

Super Tuscans

Although the wines called Super Tuscans are not officially Chianti, their appearance has greatly influenced the development and international attention that Chianti received. In 1971 the Marchesi Antinori winery revolutionized Tuscan viticulture with the Tignanello . The then owner Piero Antinori was convinced that he could produce a great red wine outside of the DOC regulations of the time . He renounced the then obligatory share of white grapes, used the French grape varieties Cabernet Sauvignon and Cabernet Franc , let his wine mature in barriques and thus followed a model that was shaped by Bordeaux . Since this wine did not comply with the DOC production rules , it was marketed as a simple table wine, today IGT . Due to the great commercial success and the great journalistic sensation, many wines were created that established an "international" type of wine in the Chianti wine world. Since then, a variety of wine styles have been produced in Chianti, with the result that at the top of the price and quality hierarchy of many wineries there is no DOCG wine, but an IGT wine.

The Chianti area with its sub-zones

The different sub-zones of the Chianti area

There are eight sub-zones within the DOCG area, but they do not cover the entire Chianti area. Wines that are not produced in one of these sub-zones, or that do not meet the stricter production rules that apply there, only bear the Chianti DOCG label.

The sub-zones are indicated on the label and the banderole:

  • Classico DOCG: this zone includes the area of ​​origin of Chianti until 1932 and some vineyards to the north and south of it.
  • Colli Fiorentini DOCG (Hills around Florence ): hilly landscape on both sides of the Arno south of Florence.
  • Colli Senesi DOCG (hills around Siena ): southernmost Chianti zone, which partially overlaps with the growing areas of Brunello and Vino Nobile di Montepulciano .
  • Rúfina DOCG: small zone (approx. 600 ha) northeast of Florence around Pontassieve , parts of the Rufina already belonged to the Chianti area, which by decree of Cosimo III. de 'Medici (see above).
  • Colli Aretini DOCG (Hills around Arezzo ): west of Arezzo, between Pontassieve and Cetona
  • Colline Pisane DOCG (hills around Pisa ): westernmost sub-zone, located south of Pisa
  • Montalbano DOCG: Zone in the provinces of Prato and Florence , named after the Montalbano mountain .
  • Montespertoli DOCG: the youngest and smallest Chianti area (since 1998), between Empoli and the Elsa Valley. The municipality of Montespertoli gave this area its name

production

Comparison of the production regulations

Comparison of the production regulations of the Chianti DOCG and the sub-zones (Superiore in brackets), [Gran Selezione in square brackets]
DOCG Classico Colli Aretini Colli Fiorentini Colli Senesi Colline Pisane Montalbano Montespertoli Rùfina
Yield per hectare (t / ha) 9.0 7.5 8.0 8.0 8.0 8.0 8.0 8.0 8.0
Maximum yield hectoliters (hl / ha) 63 (52.5) 52.5 56 (52.5) 56 (52.5) 56 (52.5) 56 (52.5) 56 (52.5) 56 (52.5) 56 (52.5)
Minimum alcohol content (%) 11.5 (12) 12 (12.5) [13.5] 11.5 (12.5) 12.0 (12.5) 12 (13) 11.0 11.0 11.0 11.0
Minimum extract (g / l) 20 (22) 23 [26] 21 (22) 21 (22) 21 (23) 21st 21st 21st 21st
Minimum Sangiovese (%) 70 80 70 70 75 70 70 70 70
White wine grapes allowed (up to%) 10 No 10 10 10 10 10 10 10
Minimum storage (months from January 1st after harvest) 2 9 (24) [30] 2 8th 2 2 2 5 8th

Governo procedure

Governo (also: Governo all'uso toscano ) describes a cellar technique typical of Chianti, through which the wine is subjected to a second or extended fermentation. After the harvest, part of the grape material is not used for immediate vinification, but is dried to achieve a higher sugar content in the berries. The rest of the grapes are processed in the traditional way. After the alcoholic fermentation is complete, the must of the grapes, which were previously partially rosinated, is added to the wine. The wine becomes fuller, richer in alcohol and has a rounder, softer taste. The origins of the Governo process go back to the Middle Ages and was later even prescribed in Baron Ricasoli's “Chianti recipe”. In times when it was not yet possible to control the temperature during winemaking, this technique represented the possibility of allowing a wine to ferment completely or of initiating malolactic fermentation .

Today, the governo process is no longer necessary from a cellar point of view, but rather has been criticized for its flavor-changing effects. If it is used today, marking on the label is mandatory. A similar technique is used to make Ripasso della Valpolicella .

Chianti Classico DOCG

Growing area

The Chianti Classico - the wine whose grapes were grown in the area between Florence and Siena - has a special position within the sub-zones. It is the "historical" Chianti, which is often confused with the Chianti DOCG, but both are considered separate wine categories. The “Chianti Classico” consortium, based in Tavarnelle Val di Pesa, has decided on numerous conditions in order to differentiate itself from the rest of the Chianti region.

In 2016, 286,388 hl of Classico wine were produced from 5455 hectares of vineyards.

particularities

  • The own trademark "Gallo Nero", the black cock, which is on the bottle neck and banderole.
  • The Chianti Classico has the strictest regulations regarding maximum yield, extract content and maturation time.
  • Chianti Classico demands the highest minimum proportion of Sangiovese.
  • It is the only Chianti that does not allow the addition of white grape varieties.
  • Chianti DOCG may no longer be produced in the Chianti Classico area. This eliminates the possibility, if the stricter production regulations are not adhered to, to downgrade the wine.
  • In 2013 the consortium introduced a new top quality level for Chianti Classico, the Gran Selezione .
  • The use of the governo procedure is not intended for the Chianti Classico.

Production regulations

According to Denominazione:

  • Minimum proportion of Sangiovese grapes: 80%
  • other red grape varieties (indigenous e.g. Canaiolo , Colorino ; international e.g. Cabernet Sauvignon , Merlot ) up to a maximum of 20%
  • White grape varieties (e.g. Trebbiano and Malvasia Bianca Lunga ) may no longer be used from the 2006 harvest.
  • Sale: Chianti Classico: no earlier than October 1st, one year after the harvest; “Riserva”: 24 months after the harvest year at the earliest , of which at least three months in the bottle; "Gran Selezione": no earlier than 30 months after the harvest year, of which at least three months in the bottle.

description

  • Color: Chianti Classico: ruby ​​red, more or less intense; “Riserva”: intense ruby ​​red, with aging tendency to garnet red
  • Smell: Chianti Classico: intense, flowery, characteristic; “Riserva”: intense, fruity, persistent
  • Taste: Chianti Classico: dry, fresh, fruity, slightly tannic, which increases over time; "Riserva": dry, balanced tannins
  • Volume percentage of alcohol : for Chianti Classico: at least 12%; Riserva: at least 12.5%
  • Dry extract : at least 23 g / l
  • Acid : at least 4.5 g / l
  • Total sugar content : max. 4 g / l

Chianti DOCG

According to Denominazione:

Growing area

"Chianti DOCG" and "Chianti Superiore DOCG" are produced in all wine-growing areas within Chianti that are not in the "Chianti Classico" area. If it was grown and produced in one of the sub-zones, this must be stated on the label, e.g. B. "Chianti Colli Senesi DOCG".

In 2016, 835,089 hectoliters of wine were produced from 14,266 hectares of vineyards.

Production regulations

  • Minimum proportion of Sangiovese grapes: 70%
  • Cabernet Franc and Cabernet Sauvignon , individually or together, may not contain more than 15%
  • White grape varieties may be added to a maximum of 10%, individually or together
  • Sale: Chianti: no earlier than March 1st in the year following the harvest; Riserva (with indication of a sub-zone): no earlier than 2 years after harvest

description

  • Color: lively ruby ​​red with a tendency to garnet red as it ripens
  • Smell: sometimes intensely vinous, sometimes aromas of violets, acquires a more pronounced character and finesse as it matures
  • Taste: balanced, fruity, slightly tannic, which becomes soft and velvety when ripe. Wines that have been subjected to the Governo process are lively and round.
  • Volume percentage of alcohol : for Chianti: at least 11.5  % by volume ; for "Riserva" and "Superiore": at least 12.0% by volume
  • Acid : at least 4.5 g / l
  • Dry extract : at least 20 g / l; for "Superiore": at least 22 g / l
  • Total sugar content : max. 4 g / l

The dessert wines

The dessert wines, which have a very long tradition in Tuscany, have only had a "controlled designation of origin" (DOC) since the mid or late 1990s.

Vin Santo del Chianti Classico

The grape varieties used are: at least 60% Trebbiano Toscano and Malvasia and a maximum of 40% other white and red grape varieties that are approved for cultivation in the Tuscany region. If at least 80% Sangiovese grapes are used for the production, the designation “Occhio di Pernice” (“Eye of the Partridge” - pink variant) may be added.

Vin Santo del Chianti

The grape varieties used are: at least 70% Trebbiano Toscano and Malvasia Bianca Lunga and a maximum of 30% other white and red grape varieties that are approved for cultivation in the Tuscany region. If at least 50% Sangiovese grapes are used for the production, the designation "Occhio di Pernice" ("Eye of the Partridge" - pink variant) may be added.

literature

Web links

Individual evidence

  1. ↑ a b Disciplinare di Produzione della Denominazione di Origine Controllata (production regulations and description of Chianti DOCG). (PDF) In: ismeamercati.it. November 27, 2017, accessed July 8, 2018 (Italian).
  2. ↑ a b c Disciplinare di Produzione della Denominazione di Origine Controllata (production regulations and description of Chianti Classico). (PDF) In: ismeamercati.it. November 27, 2017, accessed July 8, 2018 (Italian).
  3. ↑ a b c d Jancis Robinson : The Oxford Wine Lexicon . Hallwag, Gräfe and Unzer, Munich 2003, ISBN 3-7742-0914-6
  4. ↑ Merum magazine 5/08, ISSN  1660-8062
  5. ↑ consorziochianticollisenesi.it
  6. ↑ a b page of the Chianti Consortium (except Chianti Classico)
  7. ^ Burton Anderson: Atlas of Italian Wines . Hallwag, Gräfe and Unzer, Munich 1990, ISBN 3-444-10372-7
  8. ↑ a b c Viticulture in figures 2017. (PDF) In: VQPRD d'Italia 2017. federdoc.com, accessed on June 21, 2018 (Italian).
  9. ↑ Merum magazine 6/08, ISSN  1660-8062
  10. ↑ Letter quotation in the production regulations , page 42 (PDF)
  11. ↑ Production Regulations
  12. ↑ changed production regulations for Chianti Classico
  13. ^ A b page of the Chianti Classico consortium
  14. ↑ Disciplinare di Produzione della Denominazione di Origine Controllata (production regulations and description of Vin Santo del Chianti Classico). (PDF) In: ismeamercati.it. November 27, 2017, accessed July 8, 2018 (Italian).
  15. ^ Provvedimenti generali relativi ai Disciplinari consolidati dei vini DOP e IGP italiani. (PDF) politicheagricole.it (Italian Ministry of Agriculture), November 27, 2017, accessed on June 26, 2018 (Italian, download page with all consolidated specifications of Italian DOP and IGP wines).