| Avanti Chianti-and make mine Classico please | | | | By: Subhash Arora | << back  Page 2 of 3 next >> |
In addition to the alcohol level already indicated, Chianti Classico wine must have some predefined characteristics of colour, aromas, flavour, sugar (must be dry at less than 4 gms/lt. sugar), min. extraction and total acidity.
The famous Black Rooster has become the Chianti Classico emblem since 2005, irrespective of whether the producer is a member of the all powerful Chianti Classico Wine Consortium or not, although the 612 members represent most of the growers and producers in the appellation-Antinori is the most notable exception.
So what makes the Chianti Classico special? Characteristics of the soil in which it grows, and bouquet which evolves according to the terrain, is one reason. Sandstone is responsible for the wine's flowery bouquet; calcareous soils produce scents of wild berries. Volcanic soils yield fresh aromas of tobacco.
But a perfume of violets, which is a characteristic and specific element of Chianti Classico, is always present no matter where the vines grow. Wines are more complex, concentrated and generally longer maturing.
The passion with which the producers have taken to the new technology and improved wine making techniques by visiting Bordeaux, Burgundy and even US speaks in the glass.
Talk to Marco Pallanti, President of the Consorzio Vino Chianti Classico, who is also the President of Castello di Ama, a premium quality producer , and he says,’ we are proud of our tradition, our soil, our advantages of 200-500 meters high sun facing vineyards. But we are not tied to tradition either and are constantly looking for change and modernisation.’
‘After all, Venice is today basking in the glory of action taken by their forefathers 400-500 years ago. We must do our best to keep on innovating so our children and grand children can have the benefits,’ he adds.
Baron Francesco Ricasoli, the CEO of Castello di Brolio agrees. ‘We are co-operating in a 4-year viticulture research project financed by the Italian government, in collaboration with various Italian universities.’ Sensors are placed on the vines, sending millions of bits of data daily, in an effort to find different ways of cultivating the vines for producing quality grape. Antinori is involved with the vinification part of the project. Similar projects are going on at other wineries as well.
Filippo Mazzei, owner of Fonterutoli, and Andreas Cecchi of Cecchi are just two of the owners who are busy making state-of-the-art wineries looking at future and the benefits of new technology that can help them further improve the quality of the Chianti Classico or super Tuscan wines.
The constant improvement in quality of Chianti Classico wine has been helping it win many laurels. L’Espresso proclaimed the Chianti territory as the most honoured wine-producing area in Italy last year. The number of zone wines recognised was 20, only one less than those awarded to the whole of Piemonte.
Gambero Rosso, through one of the Italy’s most revered wine guides, Vini d’Italia 2007 lists Tuscany winning 55, the highest number of Tre Bichhieri, the top wine award, pipping Piemonte by 3.
Out of 55 Chianti winners, 9 are Chianti Classico while 14 of the C.C. wine producers have won this recognition for their Super-Tuscans, making it a total of 23, or 40%. This is an improvement over last year when out of the 42 top medals, 6 were won for the Chianti Classico and 9 were awarded the Tre Bichhieri for their Super Tuscans, making it 36% for the Chianti Classico appellation.
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