Chianti Classico is one of Italy's best-known red wines, produced from at least 80% Sangiovese grapes and a small percentage of other grape varieties, such as the native Colorino, Ciliegiolo, and Canaiolo, or international varieties such as Merlot and Cabernet Sauvignon.
Chianti has three classifications: vintage Chianti Classico, Chianti Classico Riserva, with a minimum of 24 months of aging, and Chianti Classico Gran Selezione, produced from a single vineyard or a selection of an estate’s best grapes and aged for a minimum of 30 months. Its characteristic aromas are those of slightly sour cherry and violet (when the wine is young), which are gradually enriched with spicier aromas with the passage of time.
The history of the rooster
For centuries, the symbol of Chianti Classico has been a black rooster. Legend says that during the Middle Ages. the republics of Florence and Siena fought continually to prevail over one another. The Chianti region, located right between the two, was the subject of heated dispute. To end the dispute and establish a border, the two cities decided to have two knights set off toward each other at dawn, when the rooster crowed. The border would be drawn at the exact point where the riders met.
But the sneaky Florentines locked up a black rooster a few days before the event, keeping it in a dark space with no food. When they set the rooster free, it began singing well before dawn, which gave the Florentine a head start on his Sienese rival. Subsequently, the black rooster came to represent the territory, and it's depicted on every bottle of Chianti Classico. Renaissance painter Giorgio Vasari even depicted one on the ceiling of Florence's Palazzo Vecchio.
The heart of Tuscany
The Chianti region comprises 270 square miles (nearly 40 of which are vineyards) between the cities of Florence and Siena. It includes the towns of Castellina, Gaiole, Greve, and Radda as well as part of of the municipalities of Barberino Tavernelle, Castelnuovo Berardenga, Poggibonsi, and San Casciano in Val di Pesa. These hilly towns with beautiful landscapes have been immortalized in dozens of films. Hundreds of foreigners have fallen in love with them, even relocating to start producing their own wine.
Chianti Classico's production zone borders were established in 1716 by the Grand Duke of Tuscany, Cosimo III. Back then, the wine was only called Chianti. The word “Classico” was added in 1932. At the beginning of the 20th century, the wine was so successful that producers outside the established boundaries began producing “Chianti.”
Today there are various types of Chianti. Chianti Classico is produced in the historical territory. Chianti can be produced in the areas, and it's always indicated on the label: Rufina, Colli Senesi, Colli Aretini, Colli Pisani, Colli Fiorentini, Montalbano, and Montespertoli.
The best labels
Chianti Classico Riserva Badia a Coltibuono:
Made with the Sangiovese, Canaiolo, Ciliegiolo, and Colorino grape varieties; aged for 24 months in oak barrels and four months in bottles.
Chianti Classico Caparsino Riserva Caparsa:
Made only with Sangiovese grapes; aged in 18-hectoliter barrels (1 hectoliter = 26.42 gallons) for one year and at least two years in bottles.
Chianti Classico Castell’in Villa:
Made only with Sangiovese grapes; aged in large barrels for about two years and then in bottles for a few months.
Chianti Classico Rancia Riserva Fèlsina:
Made only with Sangiovese grapes; aged in new small casks for 18-20 months, then for 6-8 months in bottles.
Chianti Classico Gran Selezione Vigna del Sorbo Fontodi:
Made only with Sangiovese grapes; aged for two years in oak casks (50% new).
Chianti Classico Isole e Olena:
Made with Sangiovese and Canaiolo; aged for a year in wood barrels of various sizes.
Chianti Classico Gran Selezione Vigneto di Campolungo Lamole di Lamole:
Made with Sangiovese and Cabernet grapes; aged in barrels and casks for two years.
Chianti Classico La Selvanella Riserva Melini:
Made only with Sangiovese grapes; aged for 30 months in large barrels and one year in bottles.
Chianti Classico Retromarcia Monte Bernardi:
Made only with Sangiovese grapes; aged for 18 months in barrels and casks and three months in bottles.
Chianti Classico Il Campitello Riserva Monteraponi:
Made with the grape varieties Sangiovese, Canaiolo, and Colorino; aged in large barrels for at least 26 months, then at least 3 months in concrete.
Chianti Classico Riserva Querciabella:
Made only with Sangiovese grapes; aged for 14-16 months in barrels and casks (20% new).
Chianti Classico Riserva Riecine:
Made only with Sangiovese grapes; aged for 20 months in large oak barrels.
Chianti Classico Gran Selezione Sergio Zingarelli Rocca delle Macie:
Made with the grape varieties Sangiovese and Colorino; aged in casks for 18 months, then at least one year in bottles.
Chianti Classico Gran Selezione Villa Rosa:
Made only with Sangiovese grapes; aged in 5- to 7-hectoliter casks for 15 months, then for a few months in concrete and finally in bottles for a year.
Chianti Classico Volpaia:
Made with the grape varieties Sangiovese and Merlot; aged in 30-hectoliter barrels for one year.
Pairings
Chianti pairs well with a variety of foods. Vintage Chianti Classico bottles go well with pasta with meat sauce and rich soups, white meats, medium-aged cheeses, and spicy ethnic cuisine. Chianti Classico Riserva is excellent with the classic bistecca alla fiorentina, grilled meats, and roasts. Chianti Classico Gran Selezione pairs very well with game dishes such as wild boar, braised meats, and flavorful stews.