Although Chianti Classico is one of the most appreciated and well known red wine in the world it seems that the word Chianti comes in fact from the Etruscan “clante” -water- which throughout the centuries was one of the elements that encouraged the cultivation of the vine in this territory.

So we are taking about a land of ancient traditions that was civilized in remote periods first by the Etruscans, who left many traces of their activity in the wine sector, and then by the Romans. In the Middle Ages, the cities of Florence and Siena battled for control over the zone. Villages and monasteries, castles and fortresses appeared during that period and many of them were later converted into villas, country residences and in more recent times in holiday homes. In that period parts of the forests of chestnuts and oaks were cleared in order to give impulse to the cultivation of vines and olive trees, an activity that progressively assumed major economic importance and conquered an international reputation.

There are written documents dating back to 1398 that witness the production in Tuscany of a wine called Chianti but it was in 1716 under the Granduke Cosimo III of the Medici family that a wine area called Chianti was defined. It was the so called “Lega del Chianti” and it included the villages of Gaiole in Chianti, Radda in Chianti and Castellina in Chianti.

Cosimo III also created a special commission that supervised the wine production, the shipments and the trading activities with the main aim of preventing possible frauds.

The Chianti wine-producing area was delimited in 1932 and this territory has remained unchanged since then. It is that part of Tuscany that is bordered to the North by the suburbs of Florence, to the East by the Chianti Mountains, to the South by the city of Siena and to the West by the valleys of the Pesa and Elsa rivers.The decree described the district where Chianti Classico is produced as the "the oldest zone of origin," thereby recognizing its primacy and granting its own identity. For this reason Classico stands for "the first" or "the original."

In 1967 Chianti became a DOC wine and then in 1984 it acquired the DOCG recognition.

Since 1996 the Classico sub-area has separate rules of production, with stricter quality parameters than the rest of Chiantis.

Till the whole 18th century the wine produced in the Chianti region was obtained from 100% Sangiovese grapes. During the first years of the 19th century the wine makers started to blend it with other grapes in order to improve the wine’s quality, however in 1840 Baron Bettino Ricasoli, important wine producer and Prime Minister at that time, managed to impose his ideas stating that Chianti should have been produced with 70% Sangiovese, 15% Canaiolo (red grape) and 15% Malvasia Bianca (white grape).

Starting from the 1970s the use of white grapes was gradually reduced and 1995 it was then allowed to produce Chianti with 100% Sangiovese or at least without white grapes.

Nowadays the rules for the production of Chianti Classico DOCG state that a minimum of 80% Sangiovese is used. Other red grapes of the area can be used in a maximum percentage of 20%. These grapes include natives like Canaiolo and Colorino as well as “international” varieties like Cabernet Sauvignon and Merlot.

Sangiovese, literally “blood of Jupiter” is also the main grape variety for all Tuscan quality red wines like Brunello di Montalcino, Vino Nobile di Montepulciano, Carmignano, Morellino di Scansano and the Supertuscans like Tignanello, Ornellaia

The harvest takes place in October, at different times depending upon the type of grape and the fruit’s maturation. In zones at lower altitudes, harvesting can begin at the end of September, while ripening is slower at higher altitudes.

In the first years of its life, Chianti Classico is odorous, fruity and rounded and it has a brilliant ruby red colour. But Sangiovese is a grape of medium-long aging capacity and it is used in extremely high percentages or alone as it is foreseen for Chianti Classico. This allows the production of full bodied wines with substantial complexity that can age for several years.
Of the entire production of Chianti Classico, about 20% is dedicated to Riservas, which feature dark red colours tending to garnet and aromas of spices and wild berries. They also offer imposing structures and are elegant and velvety. The best grapes are selected at the time of the harvest for the production of Riservas. Their qualities are further enriched when they are exposed to wood during maturation. Huge casks of chestnut and oak were once used but today producers prefer containers of oak with smaller dimensions, which accelerate the evolutionary processes and permit greater transference of their aromas to the wines. The wine matures in the wood for a more or less prolonged period, depending upon the dimensions of the container. There is, then, a further pause for bottle fining before the wine is sent to the market

Once acquired, Chianti Classico is a wine that must be carefully preserved. The ideal setting is a cellar that is not humid and where temperatures are constant. However, the wine can be laid down in nearly any place that is not exposed to light, noise or sources of heat. It must not be forgotten that this wine is a product that continues to live a slow evolution after fermentation during which it develops further finesse. It is also necessary to place the bottle in a horizontal position so that the cork, moistened by the wine, maintains its elasticity, which is necessary to block oxygenation due to the infiltration of air. The bigger its structure—as in the case of the Riserva—the longer the period of waiting before consumption of the wine can begin.

Chianti Classico makes a fine accompaniment for the flavours of Tuscan cuisine but it can also be teamed up with a large number of dishes. In particular, red meats cooked on the grill can be matched by wines with medium bodies and limited tannins, while more elaborate meat dishes require more structured wines. The great Riservas are ideal for dishes of game and aged cheeses. Preserved in the bottle for months if not years, the wine needs to be oxygenated before being served; that’s especially true of a Riserva. For this reason the bottle must be opened several hours before consumption. If this is not possible, the wine can be decanted. It is poured slowly into a carafe and it quickly absorbs oxygen.

The ideal serving temperature is 16-18 degrees C. (61-64° F.). If the temperature is too high, it risks suffocating the alcohol in the bouquet; if it is too low, the acidity will lose its equilibrium. No less important is the choice of the correct goblet. To exploit a Chianti Classico wine to the maximum and exalt the bouquet, a tulip shaped goblet is necessary. The rim should taper slightly inward. A young wine requires a smaller goblet, while a Riserva needs a more ample glass.