The rules for making Chianti Classico
Chianti Classico
The categories and production rules for Chianti Classico might seem a bit unclear at first glance. Here's a quick, simple overview of the legally defined production regulations. Chianti Classico, Chianti Classico Riserva, Chianti Classico Gran Selezione: Specific rules apply to these three categories within the Chianti Classico wine region. Not every red wine produced in the Chianti Classico area can actually be called that. Just coming from a certain region isn't enough. A comprehensive list of criteria and strict production rules are there to help guarantee the authenticity, terroir, and high quality of these wines. In 1996, Chianti Classico DOCG was recognized as an independent designation of origin, which finally established its distinctiveness and independence from other Chianti wines. These production rules were revised again in 2002 and 2013.
The Grape Varieties for Chianti Classico
at least 80 to 100% Sangiovese
max. 20% other red grape varieties (native or international) allowed.
Examples of such native, or indigenous, grape varieties include: Canaiolo, Colorino, Malvasia nera, Pugnitello, Mammolo. But international varieties can also be used. Examples include: Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah.
The Alcohol Content of Chianti Classico Quality Levels
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
More rules for making Chianti Classico
Vineyards start producing grapes four years after they're planted.
The maximum yield per hectare is 7,500 kg of grapes (that's about 52.5 hl of wine).
Each vine can only produce a maximum of three kilos of grapes.
Making the wine, storing it, bottling it, and letting it age in the bottle all have to happen right here in the production area.
What Chianti Classico is like (how it looks, smells, and tastes)
Color: a bright ruby red that turns more garnet as it gets older.
Smell: smells like wine, with hints of violet, and gets a really refined character as it ages.
Taste: balanced, dry, tasty, a little bit tannic, and becomes super smooth and velvety as it ages.
Minimum dry extract: 23 g/l
Minimum total acidity: 4.5 g/l