History of Chianti

The History of Chianti

The History

Chianti has an intense ruby red color, a robust body and an unmistakable flavor on the palate.

Chianti is the cornerstone of the Tuscan table. It embodies a love of tradition and sharing good times. Friends and family toast to life with this fine wine.

There are several theories about the origins of the name. It may derive from the Latin "clangor" (noise), referring to hunting parties. Another theory links the name to the Etruscan "clante," referring to local families or water sources.

In the 13th century, we find more precise documentation. The Florentine "Chianti League" was established to regulate the territories of Radda, Gaiole, and Castellina. These areas produced rich wines based on Sangiovese.

During the Middle Ages, Chianti culture flourished in the Florentine territories. A notarial document from 1398 already used the name "Chianti" to identify the local wine. About 300 years later, exports to England became regular.

Tuscan wine was rapidly conquering Europe.

In 1716, Grand Duke Cosimo III de' Medici published the "Bando Sopra la Dichiarazione dé Confini delle quattro Regioni Chianti, Pomino, Carmignano, and Val d'Arno di Sopra". This document officially defined the boundaries of the production zones. He also established control bodies to prevent fraud.

The Italian government expanded the production areas in 1932. Chianti was divided into seven territories:

Classic (the original area)
Colli Aretini
Colli Fiorentini
Colline Pisane
Colli Senesi
Montalbano
Rùfina

In the 1990s, Montespertoli in the Province of Florence was also added.

In 1924, 33 producers founded the Consortium for the Protection of Chianti Wine. Eight years later, in 1932, "Chianti Classico" became the official brand of historic vineyards.

In the 1700s, Sangiovese was the only grape used in production. Baron Bettino Ricasoli revolutionized the composition in 1840 with his formula: 70% Sangiovese, 15% Canaiolo, and 15% Malvasia.

Today, the production regulations require at least 70% Sangiovese. Cabernet Sauvignon and Cabernet Franc combined cannot exceed 15%. White grapes, primarily Malvasia Bianca Lunga, are limited to 10%.

The "reserve" qualification is awarded after two years of aging.