Once upon a time, wine from Chianti was associated with candles and straw wrapping. Savvy wine connoisseurs today know that the quality of wine from the Chianti region of Italy—and the specific D.O.C.G. region of Chianti Classico — has soared. Yet many consumers wonder what makes Chianti Classico different than ‘regular’ Chianti? And where is this Chianti Classico region, exactly?
The Chianti Classico zone includes the territories of the communes of Castellina, Gaiole, Greve, and Radda and parts of those of Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano Val di Pesa, and Tavarnelle Val di Pesa – over 70,000 hectares. Altitudes range from 200 to 800 meters, the climate is continental overall, and the stony, shallow soil and steep slopes make for a quality wine producing area. Wines with the familiar Black Rooster logo – symbol of an official D.O.C.G. Chianti Classico – must satisfy a series of regulations stipulated in the production of this wine, namely 80% Sangiovese and up to 20% maximum of other red varieties including Canaiolo, Colorino, and even international varieties such as Cabernet Sauvignon and Merlot. Trebbiano and Malvasia (white grapes) were once part of the official mix, but have been outlawed as of the 2006 vintage.
To help students of wine better understand the region, the Wine and Spirits Educational Trust organized a study trip for students and graduates in mid-June of 2009. It would prove a whirlwind of two and a half days of touring eight wineries, yet it would prove a fantastic opportunity to meet the producers and get a real feel for the region.
After an early morning flight and train ride to Florence, we were whisked off to the town of Gaiole and the first of several wineries, Checchi – Castellina. We enjoyed an extensive tour of the property and learned a bit about its history. The winery was founded by Luigi Cecchi in 1893 when the accepted recipe for Chianti was 70% Sangiovese, 15% Canaiolo, and 15% Malvasia Blanca. The Canaiolo gave the wine tannic strength, and the white grapes softened the blend. The mix also gave winemakers the tools to overcome flaws that are now avoided by this winery’s shiny new equipment and viticultural savvy. Andrea Cecci, co-proprietor with his brother Cesare, were getting ready for VinExpo but greeted us at a reception in a gorgeous space overlooking the vineyard where we had the opportunity to taste select vintages.
Article comments
1 - Mongo
Thanks Marisa, your article are great, I enjoy them all.