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Chianti Classico
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Classification: DOCG (Denominazione di Origine Controllata e Garantita - Controlled and Guaranteed Denomination of Origin)
Color: Ruby red tending to garnet with aging
Production zone: Tuscany
Minimum alcohol content: 12%
Varieties used: Sangiovese (75-100%), Canaiolo nero (0-10%), Trebbiano toscano and/or Malvasia bianca lunga (0-6%), other red-grape varieties (0-15%) |
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To talk about Chianti is to talk by implication about Tuscany. This concept is understood throughout the world seeing as this wine has come to symbolize a region celebrated globally for its artistic and gastronomic achievements.
Chianti is produced in over 100 municipal areas of Tuscany and for this reason Italian lawmakers have permitted the establishment of subzones in order to underline the characteristics of the various wines. Amongst these, "Colli Aretini", "Colli Fiorentini", "Colli Senesi", "Colline Pisane", "Montalbano", "Montespertoli" and "Rufina" all belong to the superiore category. But here we want to talk about Chianti Classico, the wine produced in the oldest production zone and thus subject to special regulations. The intention is to encourage maximum pursuit of quality and diversify as far as possible the link between Chianti and the various production areas.
Chianti Classico has a lively ruby red color that tends towards garnet with aging, while the nose is described in governing laws as vinous with a fragrance of violet. The palate is harmonious and crisp, slightly tannic.
It becomes riserva when the minimum alcohol content reaches 12.5% after a period of aging of at least 2 years, although in optimum conditions this aging period can quite easily be stretched to over 10 years.
The more character and substance a dish has, the more Chianti Classico will compliment that dish, making it a consummate choice for all feathered and furred game.Barilla can recommend it as accompaniment to Lasagne with mushrooms and gorgonzola. Uncork it at least an hour in advance and serve at a temperature of 16-18°C.
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