Chianti Wine Regions

Chianti — the name says 'wine'.  A mere 300 square km (115 square mi), in the center of Tuscany between Siena and Florence, Chianti overlooks the Elsa Valley. Hilly, the terrain varies from green forests to stony meadowland. The rows of wine grape vines share the land with olive groves and the occasional oak tree.

The Phoenicians introduced winemaking to the area and it became known as 'Oenotria', the 'land of wine'.

The sun and mountain air attracted Greeks, Etruscans and Romans who in their turns introduced new vine species and growing techniques. Italy during the decades after the turn of the millennium was known for having the largest harvests and the finest vintages in the Mediterranean.

But beginning in the 18th century, the perceived quality of Chianti wines dipped to a low. In the 1880s, phylloxera —an insect that feeds on the roots and leaves of vines— destroyed many of Europe's vineyards. But, the vintners of Italy struggled heroically to recover from the loss of indigenous varieties.

In 1968, land in Chianti was, as the saying goes, 'dirt cheap'. The situation has come full circle. Visionaries took advantage of the low land values and have rebuilt the vineyards and the wine into product that rivals the best in the world.

The Continental climate in Chianti favors grape production with stable, consistent, moderate weather. The stony and dry soil infused with limestone rock provides ample light and warmth to the vines. Irrigation is allowed only in emergencies so vines naturally delve deep to acquire water and nutrients.

The eight sub-regions, Chianti Classico, Colli Arentini, Colli Fiorentini, Colli Senesi, Colli Pisane, Montalbano, Rufina and Montispertoli, all have their own distinctive techniques and products. Like the French AOC (Appellation d'Origine Contrôllée) designation, Italy has its own classification methods for ensuring quality product: DOCG (Denominazione di Origine Controllata e Garantita) which specifies requirements for growing grapes and winemaking.

Today, Italy grows more than 100 official varieties of vitis vinifera, the vine species that forms the starting point of 99 percent of the world's wines. The noble reds of Chianti have become known throughout Europe as fine wines, of which there's no better expression than the Classico.

Out of a total of 10,000 hectares (~24,700 acres), two-thirds are registered for the production DOCG Chianti Classico, produced by using at least 80 percent of Sangiovese.

Varieties other than the Classico include Sangiovese blended with Canaiolo (up to 20 percent) and Colorino. For whites, a Trebbiano or Malvasia are used. Yields are limited by law to nine tons/hectare in an effort to keep quality high.

There are no legal requirements, though, dictating aging in oak, but many vintners prefer it for their Riserva wines with 12% alcohol content by volume.

The Chianti red is a deep ruby, which tends to pomegranate when aged. The flavor is dry, slightly tannic, with an intense aroma, sometimes hinting of violet.

As Italian vintners, in traditional style, continue to work around restrictive regulations, the Chianti's world reputation increases apace.