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About Chianti
Despite the growth of international varietals, the classic wine of Toscana and Italy as a whole remains Chianti.
Today, Chianti does not represent one definitive concept. Over the years, significant changes in regulations, appellation, and style have transpired. While the formula of Chianti is still dominated by Sangiovese, 15% of the composition may represent other varietals. The traditional white grapes Trebbiano and Malvasia create a lighter, more approachable wine, while Cabernet Sauvignon and Merlot realize a more substantive wine. Generalizations are also precluded by the individuality of each subzone’s terroir, producer style, vintage variation, normale or riserva designations, and cru or cuvée bottlings.
The Chiantis of yore actually derive from the area now known as Chianti Classico, which profited from its central location in the Grand Duchy of Toscana. The modern Chianti appellation comprises eight distinct subregions that may be classified into two groupings: Chianti Classico DOCG and Chianti DOCG. The latter is comprised of Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli, and Rùfina. The last of these was known historically as Pomino (a name that lives on in the form of an independent DOC, situated wholly within Chianti Rùfina) and was prized as one of Toscana's great wine zones. Montalbano has transformed its production style, replacing its light, frivolous wines with more substantial undertakings, and the vast Colli Senesi zone, which abuts Montalcino, San Gimignano, and Montepulciano, is renowned for its full-bodied wines. Chianti Classico, which is nestled between Siena and Florence, is home to Greve, Radda, Gaiole, and Castellina, as well as parts of several other zones. This historic area supplies well under 40% of all Chianti produced, but is relatively reliable.
Many of the historic estates continue to function today just as they have for hundreds of years: seven centuries before Opus One became Napa's trophy, the Frescobaldi Castle was built and the family helped to establish the backbone of Toscana's viticulture. Medieval hamlets like that of Castell'in Villa date back to the 1200s and remain among Chianti's top quality estates. In addition, one derives insight from the rare and aged Chianti of Castello di Monsanto, the classic form of Querciabella, and the traditional riservas of Castello di Cacchiano.
Many wine producers of the world today are seeking a formula that will merit desired ratings. However, the Super-Tuscans, Chianti, and Sangiovese monovarietals discussed herein do not follow a prescription. Rather, they reflect a terroir that is truly Toscana.
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