The Chianti

Located in the central region of Tuscany, the Chianti zone is Tuscany's largest classified wine region and produces over eight million cases a year. The region is split into two DOCG- Chianti and Chianti Classico.
The Chianti Classico zone covers the area between Florence and Siena, which is the original Chianti region, and where some of the best expressions of Chianti wine are produced. Originally this area included the cties of Radda, Gaiole and Castellina. This area was subsequently expanded significantly.
The larger Chianti DOCG zone is further divided in six DOC sub-zones and areas in the western part of the province of Pisa, the Florentine hills north of Chianti Classico in the province of Florence, the Siena hills south of the city in the province of Siena, the province of Arezzo and the area around the communes of Rufina and Pistoia.
Since 1996, Chianti is permitted to include as little as 75% Sangiovese, a maximum of 10% Canaiolo, up to 10% of the white wine grapes Malvasia and Trebbiano and up to 15% of any other red wine grape grown in the region, such as Canaiolo, Colorino or, more recently Cabernet Sauvignon or Merlot. This variety of grapes and usage is one reason why Chianti can vary widely from producer to producer. The use of white grapes in the blend could alter the style of Chianti by softening the wines with a higher percentage of white grapes, typically indicating that the wine is meant to be drunk younger and not aged for long.
In general, Chianti Classicos are described as medium-bodied wines with firm, dry tannins. The characteristic aroma is cherry but it can also carry nutty and floral notes as well.
The Chianti Classico region covers approximately 100 square miles (260 km2) and includes the communes of Castellina, Gaiole, Greve and Radda as well as parts of five other neighboring communes. The terroir of the Classico zone varies throughout the region depending on the vineyards' altitude, soil type and distance from the Arno River. The soils of the northern communes, such as Greve, are richer in clay deposits while those in the southern communes, like Gaiole, are harder and stonier.
Riserva Chianti is aged for at least 27 months, some of it in oak, and must have a minimum alcohol content of 12.5%. Wines from the Chianti DOCG can carry the name of one of the six sub-zones or just the Chianti designation.
The Chianti Superiore designation refers to wines produced in the provinces of Florence and Siena but not in the Classico zone.
For the Chianti Classico, we believe that the Cantina of Fonterutoli in Castellina produces one of the best wines in the area; we recommend also the Chianti Leonardo from the hills between Pisa and Florence, the Chianti Pomaio from the hills near Arezzo and the Chianti Guicciardini-Strozzi from the hills between Siena and San Gimignano. These wineries deserve a visit and will give you an unforgettable wine tasting experience.

Chianti Gallo Nero

The black cockerill or rooster (Gallo Nero) has for long been the emblem of the entire Chianti region and more recently of Chianti Classico wines.
With the creation of the "Consorzio per la difesa del vino tipico del Chianti,” the Chianti wine consortium founded in1924, Chianti began to
be the wine we know today. This Consortium began to regulate the production of Chianti wine, creating a name one could be proud of,
adopting the symbol of the black rooster or Gallo Nero that can be found on original doc bottles even toda
y.

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