Chianti Classico

Chianti Classico is set in a mountainous area between Siena and Firenze. Known as Chianti Storico (Historic Chianti), it’s the birthplace of Chianti. This wine has been produced here since 1398 and, in 1716, it became the first appellation in the world to be defined by law.

Chianti Classico wines offer firm tannins and flavours of red cherry, raspberry, balsamic vinegar, leather, tobacco and liquorice. Wines from high-elevation vineyards (400-550 m) are more perfumed and structured, while those from lower sites have more depth. The mountain climate of Chianti Classico, with its stark difference between day and night temperatures, helps the Sangiovese grapes retain a high level of acidity. It also extends the period of ripening so flavours can slowly develop. This ultimately produces wines of higher quality, with serious ageing potential.

Read our Guide to Chianti Classico…

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Guide to Chianti Classico

Map of Chianti Classico Production Areas

Chianti Classico wine in the Official Registry

First historical record: 1398 – the first wine named Chianti recorded

Official registration: 1924 - Italy’s first consorzio is formed

Consorzio: Consorzio Vino Chianti Classico

Region: Toscana (Firenze and Siena municipalities)

Area under vine: 5,269 hectares

Annual production: 33.8 million 75cl bottles (equivalent) [2019, 2]

Key Chianti Classico wine rules

Ageing and Chianti Classico quality levels

Chianti Classico wine can be produced in three styles, ranging from fruity and fresh to savoury after aging for a long time in oak. Though these production methods are often referred to as “quality levels”, some consumers do prefer juicy acidity and red fruit flavours. So it should be considered a matter of personal taste, rather than an indication of what is the best Chianti Classico.

Quality Pyramid of Chianti Classico DOCG wines — Quality Pyramid of Chianti Classico DOCG wines

Chianti Classico DOCG Annata, or vintage wine (for example: Chianti Classico DOCG 2017) is aged for the shortest length of time. It offers fruity and fresh flavours of cherry, red fruits, herbs and spices. Chianti Classico Annata can be released after October 1 of the year following the harvest. Effectively it could be aged for slightly less than one year, as the harvest usually takes place at the end of September or beginning of October.

Chianti Classico Riserva DOCG is a more structured wine with firm tannins. “Riserva” must be aged for 24 months, of which three months are spent in bottle. The rest of the time is spent in oak. Producers may use botti (large oak barrels) or barriques (small 225 litre barrels). The latter impart stronger tastes of vanilla, wood and spices.

Chianti Classico Gran Selezione DOCG is produced from the best grapes of the estate. This wine has to be aged for at least 30 months, including three months in bottle. Gran Selezione can be enjoyed immediately after release, or kept in the cellar for many years.

Gran Selezione was only introduced in 2013. It is very highly regarded, and the best examples are collectible – thus commanding very high prices.

Which grapes are allowed in Chianti Classico?

The disciplinare (winemaking regulation) requires Chianti Classico to be made from 80-100% Sangiovese, allowing winemakers to develop their own unique house style by blending with up to 20% of other permitted grapes. The list of 49 varietals includes Italian natives like Colorino and Malvasia Nera, as well as international grapes such as Merlot, Cabernet Sauvignon and Syrah.

Ripe Sangiovese grapes before harvesting in a vineyards of La Castellina in Chianti Classico — Sangiovese grapes, Castellina in Chianti. Credit: author

Up until the 18th century, Chianti was produced mainly from Canaiolo. Baron Bettino Ricasoldi took responsibility for improving the blend. He believed that adding a white grape was essential to take the edge off the harsh tannins of Sangiovese and Canailo. In 1872 he wrote a letter summarising the best formula for Chianti: 70% Sangiovese, 15% Canaiolo Nero and 15% white Malvasia. This “Ricasoldi formula” became the basis for Chianti wine for over a century. As rules allowed for the addition of white grapes, this led to the over-production of wine with dilute flavours.

Since the 1990s, Chianti Classico growers made a radical shift towards high quality. In 1996, Chianti Classico was awarded the prestigious DOCG status based on much tighter regulations. Ultimately, in 2006, white grapes were forbidden in the blend. Today’s high-quality Chianti Classico is made almost entirely from Sangiovese, possibly with a small addition of Cabernet Sauvignon or Merlot.

Where Chianti Classico wine is made

Territory

Chianti Classico is a land of outstanding beauty. It lies in the mountains between Firenze (Florence) in the north and Siena in the south. It has Monti del Chianti to the east, and the Elsa river valley to the west.

The southern part, in the province of Siena, includes the villages of Castellina in Chianti, Gaiole in Chianti, Radda in Chianti, Castelnuovo Berardenga and a small part of Poggibonsi.

The northern part, in the province of Firenze, consists of the villages Greve in Chianti, San Casciano in Val di Pesa, Tavarnelle Val di Pesa and Barberino Val d’Elsa.

Climate

Mountains protect the Chianti Classico area from the moderating influence of the sea. As a result, its climate is dry and continental. Winters are freezing cold, and summers are hot and dry. Historically, all villages were set on hilltops. Vineyards are planted as high as 400-550 metres above sea level. Thanks to the high elevation, the sharp difference between day and night temperatures helps grapes to develop complex aromas and retain acidity.

Soils

In Chianti Classico, the best vineyards are planted on galestro and alberese soils. Galestro is dark (almost black) schist, or metamorphic rock. It is made from mineral grains compressed by huge natural forces. It’s flaky, and easily splits into pieces. Alberese is a fine-grained calcareous marl, formed from compressed clay and mineral granules. Sandstone – locally called macigno - is also present.

Dr Tommaso Bojola showing Galestro soil on his hand, Sangiovese vineyard near Castellina, Chianti Classico — Galestro soil, Chianti Classico

A brief history of Chianti Classico

1384 - Firenze establishes a defensive alliance – the Lega del Chianti – on its mountainous border with Siena. It includes the villages of Castellina, Radda and Gaiole.

1398 – first document published mentioning a wine named “Chianti”.

1716 – Cosimo III de’ Medici, Grand Duke of Toscana, issues a law defining the Chianti winemaking area. It includes Castellina, Gaiole, Radda, Panzano and Greve. This makes Chianti the world’s first officially delimited appellation.

In 1924 – A group of 33 wine producers forms the first consorzio to combat fraudulent Chianti wines from elsewhere in Tuscany. Black Rooster (Gallo Nero), the original coat of arms of the Lega del Chianti, is used as its logo.

Chianti Classico Black Rooster statue in Castellina in Chianti, Chianti Classico, Toscana — Black Rooster statue in Castellina in Chianti. Credit: author

1932 – Despite the efforts of the consorzio, the government officially expands the Chianti zone. It now includes another part of Tuscany also marketing “Chianti” wines. The original Chianti area is given the Classico designation.

1967 – Chianti DOC is created, with Chianti Classico as a subzone.

1984 – Chianti DOC is promoted to DOCG.

1996 – Chianti Classico becomes a separate DOCG, adopting a tighter disciplinare to promote higher quality.

2006 – White grapes are forbidden in Chianti Classico DOCG.

2013 – a new wine style, Gran Selezione, is introduced (starting from the 2010 vintage).

Don't forget Vin Santo del Chianti Classico

Vin Santo del Chianti Classico is a separate denomination, which shares the same production area with Chianti Classico red wine. Vin Santo is a fascinating sweet wine. It’s made by locking grapes in tiny barrels, where fermentation and ageing continues for many years.

This is just a quick mention, but you can visit our dedicated page to learn more about Vin Santo.

Sources

[1] MiPAAF (1970-2010)

[2] ISMEA (2019)

[3] Wine Scholar Guild

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