![]() Wines that age for a longer period of time in wood may show more warm notes of baking spice. Red wines from Chianti are generally dry and fruit-driven and marked by flavors of cherries, red fruits and tomato. ![]() Only wines from the Classico subregion of Chianti can showcase this illustration on the bottle, however. This indicates that the estate is part of the Chianti Classico Consortium, a local association of winemakers. Many Chianti Classico wines have a black rooster (gallo nero) illustration somewhere on the label or bottle neck. The seven subareas of Chianti are Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rufina. Wines labeled Chianti Superiore are produced from lower yields and have slightly higher alcohol percentages. ![]() For a wine to be labeled Riserva, the wine must be aged for at least 38 months prior to release. Chianti is most commonly vinified with some use of neutral oak.Īs of 1995, Chianti wines were permitted to be produced with 100% sangiovese, though most bottlings are still blends, dominated by a minimum of 80% sangiovese. The vast majority of wines coming out of this region are red and produced from monovarietal sangiovese or sangiovese-dominant blends.Ĭhianti is produced in a variety of styles, and the wines’ final flavor profiles are heavily dependent on the subzones in which the fruit is grown as well as the vinification techniques imparted on the liquid. Wine produced here is labeled and referred to as Chianti, Chianti Classico or Chianti, based on the subappellation, or specific area, from which it comes. These sangiovese-dominant wines are loaded with flavors of red fruit, cherries and tomato leaf, which make them come alive with all things pizza, pasta and beyond.Ĭhianti is a wine-producing area located in Italy’s Tuscany region. If pizza and pasta are the best-known and best-loved elements of Italian cuisine, then Chianti is their liquid counterpart.
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