Wine In Chianti

Italy has produced wines since Ancient times and today its total production levels are amongst the highest in the world. On top of this background, Tuscany belongs to the group of best organised wine-producing areas in the country.

In 1992, a new system of wine classification took effect in Italy; "lowest" in order of quality are simple table wines (Vino Rosso or Vino Bianco) of non-specified vintage or area of production. Above this comes table wine from a specific region (e.g. Vino Rosso Toscano) and highest the DOC- and DOCG-wines ('Denominazione di Origine Controllata e Garantita' - tested and certified guarantee of origin). Before sale, DOC- and DOCG-wines must be tested both analytically and for taste. This newer system also allowed for a more specific classification of the area the wine was produced, be it sub-region, district, village, part of a village or microzone to be placed on the label. As a general rule, the smaller the area that is being represented, the stricter the testing process. As there is a cost involved in the process, and many families just make a small quantity of wine, it is not uncommon to discover hidden gems, modestly described merely as Vino da Tavola - and testing and discovering them is half the fun.

Red Wines
Tuscany produces one of the most famous red wines of the world: the Chianti. It's produced from dark Sangiovese and Canaiolo grapes, together with a small amount of the white varieties Trebbiano and Malvasia. From the region directly around Florence comes Chianti Colli fiorentini, a light, fresh wine that makes a perfect Tischwein. From the landscapes between Florence and Siena comes Chianti Classico, which can be instantly recognised by the black hen on the bottle label. This soft, light, slightly bitter wine is normally ready to drink after 2 - 5 years, although good years can be cellared for over a decade. The Chianti Putto, whose labels carry a cherub are not dissimilar in quality. There are, however, distinct qualitative differences between Chiantis as the traditional, core areas have expanded for mass production to the point that some bon vivants now ignore the area totally. However, some wines offer (at a price) dependable quality e.g. Brunello di Montalcino. An excellent and more sensibly priced alternative is the Vino Nobile di Montepulciano - a dry wine with a light Veilchenbukkett.

White Wines
Increasing demand has led to a rebirth of Tuscan white wine production. Technically, only red wine can be produced under the label 'Chianti', but this region is producing increasing amounts of white Chianti using Trebbiano and Malvasia grapes which are generally light and dry. Particularly good is the dry, fresh and fruity Galestro which has a maximum alcohol content of 10.5%; Bianco della Lega has similar qualities.