Chianti Classico wine

The Chianti Classico Wine Consortium has safeguarded since 1924 the world’s best known wine, promoting the denomination, its territory of origin and its history.
Its trademark, which stands out because it displays the unmistakable image of the Black Rooster which guarantees the real Chianti Classico: authentic, because it uniquely originated in the territory of Chianti; certified because its production is controlled from the vine to the bottle; inimitable because its quality and identity are protected in Italy and throughout the world.

The DOCG regulations. Not all the wine produced in the Chianti zone is Chianti Classico.
To have the right to a denomination is not sufficient. In fact, the provenance refers to a given territory but also all the rules stipulated in the production regulations must be respected. Those rules determine the conditions and the requisites that permit a wine to be decked out with the name Chianti Classico DOCG.
Chianti Classico wine In addition, other fundamentals and other requisites concern the ampelographical base—or the types of grapes that can be used in the preparation of the wine. The rules provide for a minimum ratio of 80% for Sangiovese, the typical red variety of the zone. Along with the Sangiovese, other red grapes of the area can be used in a maximum percentage of 20%. These grapes include natives like Canaiolo and Colorino as well as “international” varieties like Cabernet Sauvignon and Merlot, all recommended and/or authorized for the production zone. Among the principal sensory characteristics indicated by the production rules, there is the ruby red color that can become at times intense and profound, depending upon the wine’s origin.
The odor offers floral notes of violets and irises combined with a typical character of red fruit. The flavor is harmonious, dry and sapid with a good level of tannin that fines in time, becoming soft and velvety. Other requisites requested include a minimum alcohol level of 12 degrees for young wines and 12.5 degrees for the Riserva. Minimum net dry extract amounts to 24 g/l, while total minimum acidity is registered at 4.5 g/l. In addition, the production rules require important factors. For example, it is stipulated that the yield of grapes per hectare cannot exceed 75 quintals four years after the vines are planted and that the yield of wine from grapes cannot exceed 70% or 52.5 hectoliters per hectare. In addition, the regulations note that the processes of vinification, preservation and bottling must occur exclusively in the production zone. And the wine may not be released for consumption before October 1. Minimum required maturation for the Riserva is 24 months including three months of bottle fining.
As far as the label is concerned, the regulations contain some terms that are added to those already stipulated by the specific rules in effect in the sector. In the first place, the label must contain the indication “Chianti Classico” with the more specific identification, Denominazione di Origine Controllata e Garantita and display the year when the grapes were produced (vintage). The name of the wine can be identified in connection with that of the estate or with a brand name or it can be a fantasy name or indication of the name of the vineyard of provenance. In any case, terms like extra, fine, select, selected, superiore, old and similar may not be used.