DOCG area for red wine in the Italian region of Tuscany. The wine is named after the hilly landscape between the two cities of Florence and Siena and is probably one of the best known from Italy. The name probably originated from the name of an Etruscan family. The first mention of a Chianti wine dates back to 1404, when the famous merchant Francesco Datini (1335-1410), who came from Prato, bought a white wine in Vignamaggio. Originally, Chianti only applied to the areas around Radda, Gaiole and Castellina in the province of Siena in the south of the classic core area of Chianti-Classico. The feudal lords of the Chianti confederation owned vineyards there as early as the 13th century.
Origin of the borders
There is a beautiful legend about the origin of the old borders. The hostile citizens of the city states of Siena and Florence wanted to put an end to their eternal border disputes and determine the spheres of influence by means of a competition. At the first cockcrow, two horsemen - one from Siena, one from Florence - were to set off. Where they would meet was to be the final border between the two cities. The Sienese had a white cock, which they fed so much that it became fat and lazy and slept for a long time. The Florentines, on the other hand, had a black cock which they starved so that it began to crow very early. Therefore, their rider could start much earlier and met his opponent 15 kilometres before Siena at Fonterutoli. This gave Florence a large part of the Chianti region. The emblem of Chianti-Classico is Gallo nero (black rooster) and reminds of this event.
Old rules of production
A red Chianti was already produced in the early Middle Ages. However, the grape varieties used have certainly changed and were not so rigorously prescribed at that time, or were not followed due to lack of control, and were used very individually. Probably each winegrower produced his Chianti according to the varieties available in his vineyard. According to documentation from 1773, Chianti at that time consisted largely of Canaiolo Nero with smaller amounts of Sangiovese, Mammolo and Marzemino, i.e. all red varieties. But the white varieties "Tribbiano and San Colombano" are also mentioned (a Trebbiano variety and the Verdea).
Ricasoli recipe
The legendary Baron Bettino Ricasoli (1809-1880) carried out numerous experiments from 1850 onwards to...
