The Story

Ruby red in color, full-bodied and recognizable on the palate. Chianti is the basis of the Tuscan table, of its love for tradition and beautiful things to experience together with the people we love while toasting to life. Regarding the name it is speculated that it may derive from the Latin word “clangor” meaning noise, to indicate the many hunting parties, or from the Etruscan “clante,” the Etruscan name of some grouped families or intended in the sense of “clante” but with the intent to mention water. Its more recent and detailed origins are found as early as the 13th century with the “Lega del Chianti” of Florentine origin formed to regulate the territories of Radda, Gaiole and Castellina rich in Sangiovese-based wine. In the Middle Ages the chianti culture was already in force and the territory of Florence was working in its development and tradition. In 1398 in a notarial document listing the nomenclature of Chianti was used to refer to the wine produced in this area.

About 300 years later wine exports, especially to England were no longer occasional.

Chianti was conquering Europe.

Grand Duke Cosimo III de’ Medici in 1716, with the production of the “Bando Sopra la Dichiarazione dé Confini delle quattro Regioni Chianti, Pomino, Carmignano, e Val d’Arno di Sopra,” indicated the boundaries of the areas within which wines could be produced by establishing bodies to control the production of wine in order to prevent fraud during production and shipment. In 1932 modern legislation and greatly expanded production needs led the government to include other terriors in the Chianti production area and it was thus divided into seven terriors:

Classico (including the old Chianti), Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano, Rùfina, and in the 1990s the Montespertoli area was established in the Province of Florence.

In 1924 a group of 33 producers formed the Consortium for the defense of Chianti wine and its brand of origin. And in 1932 “Chianti Classico” became the brand name of the original and historic vineyards of production. Regarding its composition we can say that in the 1700s Chianti was based solely on the vinification of Sangiovese grapes. The real epochal change came with Baron Bettino Ricasoli’s specifications in 1840: 70% Sangiovese, 15% Canaiolo, 15% Malvasia. Currently vine used Sangiovese (min. 70%). Grapes from the Cabernet sauvignon and Cabernet franc grape varieties together may not exceed the 15% limit, while any grapes from white grape varieties (especially long white Malvasia) may not exceed the 10% limit.
The wine can qualify as “reserve” after two years of aging.