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What and Where is Chianti Classico Wine? |
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Marco Mucciarelli, based in Castellina-in-Chianti, knows more than most about the Chianti area and its wines. This photo was taken during a fascinating tour de force of wine history from the days of the Gods of Wine (Dionisos - Greek; Fufluns - Etruscan; Baccus - Roman), the vineyards of the Castello di Fonterutoli (one of the top Chianti Classico vineyards located just South of Castellina, and the place where in 1555 the Sienese formally signed the peace treaty acknowledging that they had lost out to Florence for good), and a wine and olive oil tasting. After the session, we strolled through the village to the Trattoria to practice our newly honed sensibilities over a long degustation lunch. A most enjoyable day, but sadly Marco has now taken up another role. However his website ( www.tuscanpleasures.com ) lingers on. |
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Chianti Classico is a blended red wine, the blending rules for which were originally laid down in 1874 on his "retirement" by Barone Bettino Ricasoli (1809-1880), Prime Minister of Italy after Cavour during the unification, and owner of Brolio Castle and estate. The present day Chianti Classico Consortium dates from 1924, and encompasses nearly 7,000 hectares of DOCG vineyards. The total area that can be planted is fixed, so when you pass a sign like that on the right (well actually they have a new one now but we think this was smarter!), be aware that the land prices have just escalated dramatically! (Location Map)
Chianti Classico DOCG wine is made from a blend of two reds and one or two whites - Sangiovese (75-95%), Cannailo (5-10%), Malvasia and/or Trebbiano (2-5%). The Riserva is made from the better grapes and kept in small French oak barriques for an extra year. In recent years the rules have been relaxed, and this has encouraged the emergence of "Supertuscans" alongside classicos. Supertuscan is a canny marketing term which may produce "better" wines, and certainly is used to justify astronomic prices for cab savs etc.
And where to buy your Classico stock? - well, for value avoid the vineyards for anything but tasting fun and the odd bottle purchase. The town bottle shops sometimes have good value specials. Best of all, our old friend the Poggibonsi Coop has a big stock of Classicos and is often 10 to 30% better priced than elsewhere! Also be aware that there is a wide variation in wine quality that does not always correlate to price! |
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On the left - An Autumn view of Badia in Passignano and the surrounding Antinori Vineyards (their website, incidentally, includes an interesting recipe section). |
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Link to Photos of Chianti Classico Vineyards Link to "Around Chianti" Photos" Right: Map of the Chianti Classico Production Area
The Chianti Classico vineyards lie on both sides of the via Chiantigena (SS222) which winds from Florence in the North to Siena in the South through some of the most beautiful countryside (particularly around Panzano - it's well worth taking an East or West detour here along the ridges, and there's a lunch spot at Lamole with one of the world's great views).
If you are doing more than just driving through, go to a news stand and get a copy of "The Black Rooster Roads" - a large scale map showing all the roads, towns and wineries - good for restaurant navigation as well.
The trade mark of Chianti Classico is the Gallo Nero or Black Cock - which used to be the emblem of the Chianti League - Castellina, Radda, Giaole - front line garrison towns (for Florence) in the Florence v Siena wars of the early centuries of the second millennium. Their Sienese opposite numbers included Monteriggione and Quercegrossa.
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An Autumn view looking south towards Siena from the sweeping terraces of Brolio Castle, home of Barone Bettino Ricasoli (1809-1880), who laid down and enforced then first blending rules for Chianti Classico. Before this most attempts at red wine in Italy and elsewhere had been literally undrinkable - red wine is very much a product of the past 150 years! |
| WHAT ABOUT GRAPPA ?? | |
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Nothing is wasted .... at the end of fermentation, the grape skins are pressed to remove the last of the wine, then shovelled into the back of a truck and taken to the Grappa distillery where another alcoholic masterpiece is produced. |
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Links to More Chianti Classico Vineyards Links to other pages in Paradoxplace:
All original material on this site © Adrian Fletcher 2000-08 - The contents may not be hotlinked, or reproduced without permission
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