This video is a follow-up to our look at Chianti DOCG. In the prequel, I was keen to point out that Chianti was not a basket case (there’s a pun there) but was, indeed, a sprawling, hit-and-miss appellation. The wine I chose, from Corzano e Paterno, was a lovely example grown near the border of the Classico zone.
Today, we dive head first into a region has long been known to be special. As early as the 15th century there were laws to preserve quality and reputation here. Though not known as such back then, Chianti Classico’s boundaries were drawn way back in 1716 by Grand Duke of Tuscany Cosimo III, and the past century has seen a progression of regulations to protect, exalt and raise its quality. In 1924, Italy’s first wine consortium was born to look after the interests of the original area, with the term "Classico" appended to this specific region in 1932.
From 2010, all wine grown in Chianti Classico is labelled as such, i.e. no standard Chianti is produced here! All phases of production for wines carrying the Gallo Nero (black rooster) trademark-from vineyard to bottle-must take place within the boundaries of the Chianti Classico territory, between the cities of #Florence and #Siena at the heart of Tuscany.
The wine I use to explore the terrain is the 2020 from @montecalvi. It was supplied by James Drake, whose family has owned Montecalvi since 2017. He got in touch after chancing upon a Vininspo! video online. He was quite flattering, and I won’t pretend for a second that I’m averse to a compliment. Putting that to one side, I was very taken with the wine. I have to confess that Montecalvi, which is imported into Australia by Negociants, hadn’t been on my radar despite having a wine-growing history dating back-as part of the Castello di Uzzano estate-to the 1400s.
This wine hails from the Montecalvi vineyard in Greve and comes with an RRP of $51.50. It’s made up of 95% Sangiovese with a 5% cameo from the relatively common indigenous grape Canaiolo and the increasingly rare Canina Nera. The grapes are grown at 250 metres’ altitude on sandstone over clay. It was vinified with 25% whole bunches and spent at least 90 days on skins, followed by 18-month aging in third use French oak tonneaux.
Негізгі бет Know your étiquette: Chianti Classico DOCG
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