Chianti - the history of a wine
Its name derives from the Etruscan Clante-i, and it can be found mentioned for the first time in VIII century documents to define the territories of the Ancient Alliance, an administrative constituency including the present day towns of Radda, Gaiole and Castellina. From the XIX century the region extended as far as the valley of Greve and the valleys of the Pesa and the Arbia; in 1924 an "Association for the defence of typical Chianti wine and its mark of origin" was established which chose the coat of arms of the Ancient Alliance as its symbol: the Black Cock in a golden field.
processes have not changed considerably over the years. Chianti is
the result of a masterly blend of black and green grapes coded as follows
by the founder of modern Chianti ecology
The grapes were crushed for three or four days and then after being left to settle for about twenty days, the wine was poured into the butts where it was refermentated with the addition of small quantities of selected and clean grapes which had been left to dry out on mats and wicker work trays; this operation increased its effervescent tone, colour, dry taste and alcohol degree.
The unity of the vine and the field maple (the Tuscan "loppo" tree), the latter which from time immemorial served as the vine's support and protected it from the summer heat and absorbed any excess dampness during prolonged rainfalls, now belongs to the past. Replacing the of the rows of vines supported by "loppo" on the borders of the fields are solid cement stakes.
of viticulture has not however negatively influenced its production. It
has probably improved its quality also thanks to the introduction of the
obligation of the Designation of Controlled and Guaranteed Origin (DOCG).
No more are the times in which the flasks were closely stacked onto a slimly
built cart, as Imberciadori wrote: "almost to form a high pyramid
of 600-800 flasks
. and when the horses moved it looked like they
were carrying a monument around" . Now the typical flask