The regulations for the production of Chianti Classico
Chianti Classico
At first glance, the categories and production rules for Chianti Classico may not seem entirely clear to some. Here is a brief, simple overview of the production regulations laid down by law.Chianti Classico, Chianti Classico Riserva, Chianti Classico Gran Selezione: certain rules apply to these three categories of the Chianti Classico wine region. Not every red wine produced in the Chianti Classico wine region can be called Chianti Classico. Origin from a specific area alone is not enough. An extensive catalog of criteria and strict production regulations are intended to help guarantee the originality, terroir and high quality of these wines. In 1996, the DOCG Chianti Classico was recognized as an independent designation of origin, establishing its distinctiveness and independence from other Chianti wines once and for all. This production disciplinary was revised again in 2002 and 2013.
The grape varieties for Chianti Classico
at least 80 to 100 % Sangiovese
max. 20 % other red wine grape varieties (indigenous or international) possible.
Examples of such autochthonous, i.e. original grape varieties are: Canaiolo, Colorino, Malvasia nera, Pugnitello, Mammolo. However, international varieties can also be used. Examples of these are: Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah
The alcohol content of the quality levels of Chianti Classico
at least 12.0% for Chianti Classico DOCG
at least 12.5% for Chianti Classico Riserva DOCG
at least 13.0% for Chianti Classico Gran Selezione DOCG
Further provisions for the production of Chianti Classico
The vineyards are used for production four years after planting.
The maximum yield per hectare may not exceed 7,500 kg of grapes (approx. 52.5 hl of wine).
A vine may yield a maximum of three kilos.
Vinification, storage, bottling and refinement in the bottle must take place within the production area.
Sensory characteristics of Chianti Classico
Color: vivid ruby red, tending towards garnet red with ageing
Aroma: vinous, violet scent, pronounced fine character with age
Taste: harmonious, dry, tasty, slightly tannic, becomes velvety soft with ageing
Minimum net dry extract: 23 g/l
Minimum total acidity: 4.5 g/l