Where Does Chianti Wine Comes From

The region of Chianti is a tiny area in the heart ofwine making with specific requirements for growing
Tuscany between Siena and Florence and overlooksand making the wine. DOCG, which stands for
the Elsa Valley. The land is fertile with olive groves,Denominazione di Origine Controllata, and is similar to
green forests, and those delicious grapes just waitingthe French AOC. These government standards
to be picked off the vine and smashed into the mostcontrol the techniques from each of the eight regions
heavenly of drinks-Chianti wine.of Chianti, keeping the regions wine making unique.
For many years, Italians have enjoyed the prestigeThe regions of Chianti are Chianti Classico, Colli
of being recognized for having the largest harvest ofArentini, Colli Fiorentini, Coli Senesi, Colli Pisane,
grapes and the finest vintages of wine in theMontalbano, Rufina, and Montispertoli.
Mediterranean. The present day farmers can thankChianti Classico is the most widely known wine of the
the Phoenicians for bringing vines to this area. Theyregion, not only for its name, but also for the superb
named the area, 'Oenotria', the 'land of wine.' The ripequality. This wine comes from the vines species called
fields, combined with the sun and Tuscan air ledvitis vinifera, which is the starting point for 99% of
many others to this area to cultivate the grapesthe wines in the world. Of this vine, Italy grows more
including, the Greeks, Etruscans, and Roman. In manythan 100 official varieties.
cases, these cultures brought their own vines toIn the Chianti region, of which there are roughly
mingle with the originals.25,000 acres, two thirds of the land is given to the
A plague of insects, called phylloxera, swept throughproduction of the Chianti Classico, and uses at least
Europe in the18th century effectively halting wine80% of the Sangiovese grape. In the other 20% of
production in the area. The insects were known tothe region other wines are made using Sangiovese
feed on the roots and leaves, destroying the vines.blended with Canaiolo and Colorino. For the white
Eventually Italian vintners triumphed over the insectwines a Trebbiano or Malvasia are used. Again, the
and recovered from the loss.government controls the yields to nine tons in order
In the late 1960's the land of the Chianti area was into maintain a premium wine.
a down cycle and parcels of land were sold for veryThe lush red wine of the Chianti that pours into a
little. Visionaries, seeing the obvious advantages ofglass like pooling velvet grows darker when aged.
such beautiful countryside and fertile soil, rebuilt theThe flavors that wash across the tongue are dry,
vineyards to become some of the most creditedslightly tannic, with an intense aroma, sometimes
vines in the world.hinting of violet. The vintners have no requirements
What makes the land unique in the area is the climatemandated by the government regarding the aging
of the region. The warmth which is constant, lastsprocess, but most use aged oak casks for their most
much of the year with little rain fall. The soil is drysavory bottles of wine called Riserva wines. They are
and full of stones infused with limestone providing12% alcohol content by volume.
many nutrients and minerals for the grapes. InLike the Romans, the Chianti has stormed the land
addition, the clever vintners of the area only allow amaking it known to all points of the world. Yet it is
limited amount of irrigation through the fields;the humble vintner creating this amazing wine under
therefore the vines have to delve deep into thestrict regulations that has the wine world at their
ground to acquire water and nutrients.feet.
The Italian government has its own classification for