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If today the Chianti DOCG production area includes six provinces of Tuscany, the original nucleus on which the great production of quality Chianti wines is based is represented by a limited number of municipalities: Greve in Chianti, Castellina in Chianti, Radda in Chianti, Gaiole in Chianti and partially the municipalities of San Casciano Val di Pesa and Tavarnelle. The Chianti Classico DOCG denomination refers to this production area.
The legend of the Black Rooster
The black rooster has always been the emblem and trademark of Chianti Classico black rooster, a symbol that makes the bottles highly recognizable everywhere.
The origins of this brand date back to the Middle Ages, when the famous black rooster was the symbol of the Chianti Military League. The territory of Chianti, on the border between the Republics of Florence and Siena, has always been disputed between the two cities, to the point that according to legend it was decided to resolve the dispute and assign the borders once and for all in a rather unique way. .
At the crowing of the rooster, a knight would leave Florence and one from Siena and the border between the two republics would be established at the point where they would meet. The Florentines would then have adopted a witty stratagem that would have allowed their knight to leave before the Sienese one: the rooster had been kept in the dark and without food for a few days, so at the moment of acquiring freedom he would have sang immediately, even if not yet dawn had come. The Sienese one, on the other hand, as is natural, would have sung at the first light of the day, starting the knight with a considerable delay on the Florentine.
This is the reason why the borders of Chianti would have come almost entirely under the control of the Republic of Florence.
Disciplinary Chianti Classico DOCG
In the Regulations of the Chianti Classico D.O.C.G. as for almost all the main denominations of Tuscan reds, Sangiovese dominates, which in Tuscany finds its highest expressions in both Chianti DOCG and Brunello di Montalcino DOCG, in Nobile di Montepulciano DOCG and in many other Tuscan denominations.
The grape variety, which must be present for at least 80% in the blend, is characterized by a rather light ruby color, the nose is dominated by the typical hint of violet and in the mouth it is austere and decisive.
Numerous other complementary red grape varieties allowed for the Tuscany Region are also allowed in the Chianti Classico DCG denomination, even if in most cases the blends are made either with other native vines such as Colorino, Canaiolo, or with international vines such as Merlot and Cabernet sauvignon.
Unlike the Chianti DOCG Disciplinary, the Chianti Classico DOCG one does not provide for the possibility of adding white grape varieties.
The denomination includes three types of Chianti Classico DOCG:
Chianti Classico DOCG (minimum 11 months of aging)
Chianti Classico Riserva DOCG (minimum 24 months of aging, at least 3 in the bottle)
Chianti Classico Gran Selezione DOCG (minimum 30 months of aging)Pairings Chianti Classico DOCG
As with the Chianti DOCG, traditional Tuscan cuisine offers many dishes that can be successfully combined with Chianti Classico. For vintage wines you can make a good combination with traditional soups, white meats and grilled meats. With the Riserva you can go further, towards prolonged cooking such as stews, braised meats, roasts, game and aged cheeses. With the Gran Selezione, which is usually made with the best grapes and which ages for a long time, it is advisable to combine foods that are equally intense in terms of flavor. Therefore, the same indications apply here for the Riserva, but the longer and more elaborate ones such as stews, braised meats, stewed game are preferred to quick cooking.
Characteristics of Chianti Classico in detail
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The Tuscan Vin Santo, also called Vinsanto, is a sweet wine whose history is as fascinating as it is ancient. It is produced practically everywhere in Tuscany (as well as in Umbria), from the large company to the small winemaker who makes wine for self-consumption. It has always been the worthy ending to family lunches, where it often happens to see bottles of Vin Santo produced in different vintages or by different producers (relatives and friends) appear on the table, thus triggering a pleasant game to compare the best or the one that favors everyone's taste more.
History of Vinsanto
In Vin Santo it has been part of the Tuscan wine tradition since time immemorial, but its origins go back much further. In fact, it seems that the name "holy" derives from a statement by the Greek Metropolitan Giovanni Bessarione, who, during the Council of Florence in 1431, would have praised wine by exclaiming "This is the wine of Xantos!", Or of Santorini, in Greece. Thus the conviction was created that wine had properties out of the ordinary. It was thus called holy wine.
According to another version, the holy name derives from the fact that the grapes are left to dry until Holy Week.
Still another wants that the wine owes its name to the fact that it was used for Holy Mass.
Vin Santo: how to make it
Part of the charm of this wine also derives from the particular method with which it is produced. Vin Santo Toscano is produced with two of the most historically popular grape varieties in Tuscany: Trebbiano and Malvasia. The grapes are harvested and left to dry in Vinsantaia, a dry and ventilated place, in order to avoid mold and rot. Here they are placed on "racks" - mats made of thin reeds - or hung with hooks. The berries then begin to slowly dehydrate, increasing the sugar content of the must that will be extracted.
The must is then placed in "caratelli", small wooden barrels of about 50 liters, on the bottom of which rests the "mother", a yeast mush that has been handed down in some cases for countless years and which is responsible for starting the fermentation, as well as the peculiar character of the cellar.
Here the Vin Santo rests for at least two years, but wineries that, to offer an even more valuable product, bottle it even after ten years are not uncommon.
The charm of Vin Santo also lies in the uncertainty of production. When the kegs are opened it can happen to find them partially or totally empty, due to a too tumultuous fermentation that may have cracked the keg and made the liquid escape, even if it must be said that in the larger and equipped this inconvenience is now averted.
Vinsanto types and denominations
Dry, sweet, with infinite nuances between one extreme and another, to satisfy everyone's taste.
In addition to the endless homemade productions, there is also a more restricted production of quality Vin Santo. The quality Vin Santo is protected by two denominations: the Vin Santo del Chianti DOC, and the Vin Santo del Chianti Classico DOC (or Vinsanto del Chianti Classico). Both must be aged in casks for a minimum of 3 years, 4 for the Riserva. For both denominations there is also the version of Vin Santo Occhio di pernice, produced with Sangiovese and other permitted grapes.
Pairings: Cantucci and Vin Santo, a must
"Cantucci and Vin Santo" is almost a unique noun, this combination is so strong in tradition. In every self-respecting Tuscan tavern, among the desserts at the end of the meal, this pairing of Tuscan gastronomic excellences cannot be missing, which, among other things, also share the fact that their paternity is disputed between many cities in the region. Cantucci, dry biscuits whose hometown seems to be Prato, but even on this, as mentioned, not everyone agrees, they are found in many versions: with hazelnuts, with pieces of chocolate ... the classic version, and also the one that best matches the Tuscan Vin Santo, however it is the one with almonds.
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Chardonnay is a white grape variety originally from Burgundy but now grown all over the world, both for the production of still white wines and, above all for that of classic method sparkling wines. It owes its diffusion both to its ability to adapt well to any terroir, and to the vigor that allows abundant productions.
Listed among the so-called "international vines", precisely for its global diffusion, it is famous for the great still whites of Burgundy but above all for being one of the great vines with which classic method sparkling wines are produced, first of all Champagne.
History
The origins of the Chardonnay grape, whose name derives from the homonymous village in Mâconnais (southern Burgundy), are as often happens for many vines uncertain. One tradition wants it as a vine of Middle Eastern origin, while another sees it as a native of the Balkan region. In any case, the most certain historical information attest to it since the Middle Ages in Burgundy, where, passing through the care of the Cistercian monks of the Abbey of Pontigny, it reached us and spread almost everywhere in the world.Characteristics of the Chardonnay grape
In addition to the high level of production, Chardonnay is a grape variety appreciated for its high acidity, a characteristic for which it is used to produce above all classic method sparkling wines. The Chardonnay also has a good alcohol content, which, accompanied by strong acidity, make it suitable for long aging even in barrique, where the already not slender structure is further expanded.
The typical color of Chardonnay is a straw yellow, which gains intensity both with aging and in the more "warm" expressions that are produced in southern Italy. On the nose, delicate notes of tropical yellow fruit stand out, especially pineapple. In the mouth it is elegant and balanced.
Wines from Chardonnay
Chardonnay is the vine with which the greatest still white wines in the world are produced in southern Burgundy, but it owes its fame even more to the production of Champagne, of which it is one of the varieties admitted together with Pinot noir, Pinot Meunier - both red grapes - and other minor grape varieties.
In Italy too, production is widespread from north to south, with productions that also reach excellent levels of quality. In Italy the still whites from Chardonnay are produced mainly in the north, in Tuscany, Umbria and Sicily.
The other great expression of this extraordinary grape is found in classic method sparkling wines. When we say Champagne, we cannot help but think of the great Crus of the Côte des Blancs, where Chardonnay develops its great acidity by enriching itself with mineral notes in a predominantly chalky soil.
But also in Italy great classic method sparkling wines from Chardonnay are not lacking. The most suitable areas are undoubtedly those that fall under the denominations of Franciacorta DOCG, Trento DOC and Oltrepò Pavese Metodo Classico DOCG, where the vine is blended with Pinot nero and Pinot bianco.
Even in Tuscany, however, as in other Italian regions, for some years there have been excellent productions of Chardonnay, both in the still version and in the classic method sparkling wine.
Chardonnay and food pairings
As for the ideal combinations with Chardonnay, it can be said that the marked acidity that distinguishes it makes it perfect to accompany dishes with a good fat component. It is excellent with slightly aged cheeses, shellfish, fatty and tasty fish such as salmon.
This is undoubtedly true for younger and simpler wines, but if you have in your hands a wine that has aged in wood, the greater structure and olfactory and gustatory intensity must be accompanied by more important dishes such as lasagna and risotto with mushrooms and vegetables, meats white and baked fish.
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One of the most widespread grape varieties in Italy (it is grown in Tuscany, Romagna and Campania), Sangiovese is undoubtedly the king of Tuscan vines. It is from this vine that most of the most important Tuscan wines and some of the most prestigious Italian wines are produced: Chianti Classico DOCG, Chianti DOCG, Brunello di Montalcino DOCG, Carmignano DOCG, Montecucco Sangiovese DOCG, Morellino di Scansano DOCG, Suvereto DOCG, Vino Nobile di Montepulciano DOCG.
History
It seems that the Etruscans already cultivated it 2000 years ago, but the first written testimony we have of the vine dates back to 1590, when Soderini, in his "Treatise on the cultivation of vines and the fruit that can be extracted", spoke of it in these terms: "Sangiocheto or Sangioveto is a remarkable vine for its regular productivity".
Historically quality productions are also counted in the Apennine side of Romagna, testifying to a versatile vine but at the same time changing in territorial expressions.
Characteristics of the Sangiovese vine
Looking at the numerous variations that can only be counted in Tuscany, more than Sangiovese one could almost speak of Sangiovese grape varieties. in the region we can identify two great families, that of Sangiovese Grosso, historically known as Brunello in Montalcino and Prugnolo Gentile in Montepulciano and Sangiovese Piccolo, much more widespread in the rest of Tuscany.
The expressions of the vine vary from area to area, corresponding to different soils and altitudes, however some general characteristics of the vine can be traced back to the high acidity and a good presence of tannins, the rather light color and the typical hint of violet on the nose.
Not easy to grow, Sangiovese requires a long maturation capable of making the tannins gentler.
Given its austere character, Sangiovese also lends itself to long refinements, which traditionally take place in large barrels in Chianti. However, it can be aged in barrique, where more powerful expressions of the vine are desired.
Sangiovese food pairings
The ideal combinations with Sangiovese clearly depend on which of the many expressions that can be found we are going to combine with our dishes.
Based on the always valid rule of pairing wines with regional dishes, we can however give some general indications.
For younger wines, Sangiovese pairs well with soups (one above all the famous ribollita), white meats, grilled or grilled meats (such as the famous Florentine steak), slightly seasoned cheeses and why not, with preparations of tomato-based fish (one above all the cacciucco alla livornese).
For wines with a medium and long aging such as the Riserve and the Gran Selezione, in addition to grilled meats, you can also easily go for stews, roasts and braised meats, as well as the many and remarkable game dishes that traditional Tuscan cuisine offers.
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Malvasia del Chianti, or Malvasia Toscana, is an aromatic white grape variety very common in Tuscany, where it has always been used together with Sangiovese and other native red grape varieties, in the "recipe" of Chianti and together with Trebbiano to produce Holy wine. From an agronomic point of view, Malvasia del Chianti corresponds to Malvasia Bianca Lunga, one of the most interesting variants of the grape, which combines a not too marked aroma with a good freshness that can certainly facilitate drinking.
History and origin
Malvasia is a grape variety that has an incredible amount of regional variants: Istrian Malvasia, Tuscan Malvasia (or Malvasia Lunga), Malvasia del Lazio (called Malvasia Puntinata), Malvasia Bianca di Candia, aromatic Malvasia ... just to name a few of the 17 variants that can be counted. To complicate the picture, it must be said that the regional names often overlap with those of the vine (as in the case of Malvasia del Chianti to be precise). The Malvasia family, in addition to white grape varieties (almost all), also includes some red grape varieties, whose production is however restricted to some limited areas. The vine comes from the area of Istria and in general from North East Italy, however it seems that its most remote origin is to be found in the Mediterranean islands, between Malta (it seems that the name derives from that of the island) and Greece . From here it would spread to Sicily - Malvasia delle Lipari - with the Greek conquests, and to Venice through the dense commercial networks that the Serenissima had developed in the East.
Wines from Malvasia
Already in the Middle Ages Malvasia was appreciated for the sweet and aromatic passito wines that were produced in Malta and in the Greek islands with this grape. Over time, production has extended to the most disparate types of production, so much so that today Malvasia is by far one of the most versatile vines, with which almost every type of wine is produced: still dry, sparkling, passito. In Tuscany it is used to produce still dry white wines to be drunk young to better enjoy their delicate aroma and freshness. As required by the traditional "recipe" of Chianti by Bettino Ricasoli, Malvasia can also be used to a maximum of 10% for the production of Chianti D.O.C.G., while for Chianti Classico D.O.C.G. is not allowed. Finally, Malvasia del Chianti is used, as mentioned above, for the production of Vin Santo, where together with Trebbiano, the other white grape variety that has always been cultivated in Tuscany, it participates in the creation of this extraordinary passito wine.
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History and origin
The history of Cabernet Sauvignon, as the name suggests, tells us about a spontaneous crossing that took place in its territory of origin, the Gironde (the area of the great Bordeaux), between Cabernet Franc and Sauvignon Blanc. Only a recent DNA analysis has allowed us to certify this crossing, which is actually thought to have occurred around the seventeenth century.
Characteristics of the vine
Cabernet Sauvignon is a grape variety that has had great success in the Bordeaux area - and later in the world - thanks to some of its important characteristics. From an agronomic point of view it is a rather easy vine to grow; it suffers from excessive humidity - which is why it prefers draining soils - but thanks also to the thick skin it is very resistant. The clusters are small, red to blue in color, similar to blueberry.
Wines from Cabernet Sauvignon
Also from the enological point of view, Cabernet Sauvignon has very interesting characteristics that make it suitable for producing both young wines but also wines with long aging.
The marked acidity, combined with a generous presence of tannins and polyphenols, ensure that wines of great structure and longevity are born from this vine. The tannins, which in young wines are marked and with pungent vegetal notes, evolve into subtle and elegant textures when the wine ages in wood, giving wines of great power destined to give their best over time.Pairings with food
The best combinations of Cabernet Sauvignon with food, with an eye to the great Tuscan culinary tradition, are found in dishes with a strong gustatory intensity. With a wine as important as Cabernet Sauvignon, especially when aged in barriques, the capacity must be equally important. Therefore, roast meat, especially game (it is impossible not to think of stewed wild boar, emblem of Tuscan cuisine and of Central Italy). But also semi-seasoned and seasoned cheeses.