Tuscany - Denominations, wine law and regulations - Chianti Classico DOCG

5 important questions on Tuscany - Denominations, wine law and regulations - Chianti Classico DOCG

What is the best location for Chianti Classico and why?

  • The hilly area between Florence and Siena, best wines typically from 200–500m above sea level.
  • The elevation contributes to cool nights, lengthening the growing season and promoting full ripeness and high acidity.
  • Soils here are schistous, crumbly rock with clay, and marl (known as galestro), calcareous soils with clay (known as alberese) and sandstone and sandy soils.
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Chianti Classico DOCG has Galestro and Alberese soils, what is so special about this?

  • Galestro soils are schistous, crumbly rock with clay, and marl (known as galestro),
  • Alberese is calcareous soil with clay
  • Other soils are sandstone and sandy soils.


Benefits:
  • The soils combine good drainage with sufficient water-holding capacity.
  • Galestro is said to give aromatic wines with the potential to age.
  • Soils with more clay are said to give wines with more structure and body.
  • Some work on the hillsides has to be done by hand, raising costs.
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What are the legislations for DOCG Chianti Classico?

  • From the hilly area between Florence and Siena
  • Min 80% Sangiovese
  • No whites permitted
  • Max. 52,5/hl
  • Release October year after harvest (cost)
  • Riserva 2 years ageing
  • Not allowed to call it DOCG Chianti.
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What is the traditional style of Chianti Classico?

  • Paler colour, sour cherry fruit from dominant Sangiovese grapes, restrained new oak.
  • The wines are typically medium flavour intensity, with some pronounced examples. Prices range from mid-price to premium, with quality ranging from very good to outstanding.
  • There are numerous significant producers including Fontodi and Castello di Ama.
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What does Chianti Classico Gran Selezione promote?

  • The top tier of Chianti Classico
  • a new designation set in 2013,
  • Single vineyard or an estate owned by the producer.
  • Aged for a minimum of 30 months (no requirement to age in wood).
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