Tuscany

DOGC for dry red wine in the wine-growing region of Tuscany in Italy. This wine is considered to be a step up in quality from the “regular” Chianti, and is produced in the classical growing region first defined in 1716 by grand-duke Cosimo III. (1642-1723), although the zone was much smaller at that time. Further areas and communes were added in 1932, completing the area as it is defined today. The region is densely wooded, and only around 7.000 hectares of a total of 70.000 hectares is used for viticulture. The borders are made up of the suburbs of Florence in the north, the Chianti hills in the east, the Pesa and Elsa rivers in the west, and Siena in the south. The „Via Chiantigiana“ wine route,which is 70 kilometres long, connects the cities of Florence and Siena. The zone includes the entire area of the communes of Castellina, Gaiole, Greve and Radda, as well as parts of the communes of Barberino Val d´Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano and Tavarnelle Val di Pesa. The vineyards at medium altitudes located to the south of Greve, north of Radda and Castellina as well as thos on the slopes that strecth south from Gaiole to Castelnuovo in the direction of the Arbia valley are considered to be the best sites. Unlike the regular Chianti zone there are numerous vineyards on hillside slopes wat altitudes of between 250 and 600 metres above sea level, on warm, dry soils. The typical soil types for ChiantiaClassico are Galestro (loose marl and limestonel) and Alberese (decomposed sandstone), which do not become excessively waterlogged even after heavy rainfalls. Galestro soil also gave its name to a type of IGT white wine. The symbol of the region, as well as of the „Consorzio del Marchio Storico Chianti Classico“ association is the gallo nero (a black cock), the use of which dates back to a legend described in the entry on Chianti. As is the case with Chianti, there is also an own DOC for Vin Santo del Chianti Classico.

In the past, Chianti Classico found it increasingly difficult to distinguish itself from its „little brother“ Chianti, the two wines were often confused with each other. For this reason, the Consorzio has issued a number of standards, intended to manifest the differences. The basic statement is that, while these are two categories of wine that are fairly similar in terms of the method of production, the environmental conditions and the general characteristics, they are inherently different. The two wines can therefore be regarded as separate, independent entities, even though, for historical reasons, they both relate back to the single protected designation of origin Chianti. Following an phasing-in period of several years, the new regulations came into force as from the 2006 vintage. This means that no regular Chianti may now be produced in the Chianti Classico region. In the past, there was an option of declassifying wines produced in the Chianti Classico region to regular Chianti if they did not comply with the regulations on meaximum yields or minimum alcohol content, this is now no longer the case. The wine must be bottled in the region of production, this is unique in Italy, and is a requirement not prescribed for any other Italian wine. The wine may only be released ofr sale on the 1st of October of the year following the vintage. The minimum content of Sangiovese was increased from 75% to 80%, with pure varietal wines also being permitted. Other permitted red varieties may be included up to a maximum of 20%. In most cases this will be Canaiolo Nero, as well as Cabernet Sauvignon, Merlot and Syrah. Trebbiano and Malvasia, the previously permitted white varieties, are now prohibited. Permissible maximum yields are prescribed both at a maximum of three kilogrammes per vine and at 7.500 kilogrammes per hectare (which works out at a maximum of 52,5 hectolitres of wine); the maximum recovery of must is 70%. The minimum alcohol level specified is 12% vol, and residual sugar may not exceed 4 g/l. If the wine has a minimum alcohol level of 12,5% vol, and has been matured for 24 months (of which a minimum of three months in bottle), it may be called a Riserva. The top producers will produce Riservas only in exceptionally good vintages. The best recent vintages are 1985, 1988, 1990, 1993, 1995 und 1997, 1999, 2001 and 2004.

Well-known producers include Antinori, Antica Fattoria dei S. Andrea di Niccolò Machiavelli, Badia a Coltibuono, Bianchi Bandinelli, Brancaia, Cantine Leonardo da Vinci, Carobbio, Casa Emma, Castellare, Castello Banfi, Castelli di Grevepesa, Castello dei Rampolla, Castello del Trebbio, Castello di Ama, Castello di Brolio (Ricasoli), Castello di Fonterutoli, Castello di Lucignano, Castello di Monsanto, Castello di Monterinaldi, Castello di Querceto, Castello di Verrazzano, Castello di Vicchiomaggio, Cennatoio, Collolungo, Dievole, Donatella Cinelli Colombini, Fattoria Casaloste, Fattoria di Fèlsina, Fattoria Le Fonti, Fattoria Viticcio, Fontodi, Frescobaldi, Guicciardini, Il Mandorlo, Isole e Olena, La Massa, Le Filigare, Mannucci Droandi, Melini, Monte Vertine, Nittardi, Paneretta, Panzanello, Podere Casanova, Podere Il Palazzino, Podere Perseto, Quercia al Poggio, Querciabella, Ricasoli, Riecine, Ruffino, Tenuta Fontodi, Terre di Melazzano, Valiano, Vecchie Terre di Montefili, Vigna al Sole, Villa Branca, Villa Cafaggio, Villa Calcinaia, Villa Casale and Villa Montepaldi.