Chianti Classico
The wine-growing area for the production of Chianti Classico lies between Florence and Siena. Years of using rational agricultural management based on both traditional, as well as mechanized production methods, gave this exceptionally fertile terrain an extraordinary character and natural beauty. Chianti Classico area due to its climate, the geography and soil are ideal for producing the highest quality wines. The term Classico refers to wines from the original Chianti wine-producing area.
The production specification is the basis for distinguishing between Chianti Classico and Chianti wines, which imposes strict requirements on manufacturers. Its main element is the minimum permitted percentage of Sangiovese grapes, different for both appeals: 80% for Chianti Classico to 75% for Chianti. Besides the strictly defined production methods of Chianti Classico, there are also standards that define acceptable color, the taste and smell of wine.
Chianti Classico goes perfectly with meat dishes, such as: porchetta on a spit (rotisserie pork roast), Guts, Florentine steak (Florentine steak), Lardo di Colonnata (Lard from Colonnata), salami, finocchiona of Cinta Senese (salami flavored with fennel seeds). Chianti Classico can also be served with medium-mature pecorino toscano cheese and is the perfect accompaniment to such dishes., how: Tuscan crostini (croutons with chicken liver paste) and al fiasco beans (boiled beans). Wine should be served at a temperature of 16-18 ° C.
The rules of proper wine storage have also been defined. Chianti Classico bottles should be stacked horizontally on wooden shelves and stored in a dark place at a constant temperature of 10-16 ° C. The humidity in the room should remain at the level of approx. 70-75%, to prevent the cork from drying out.
Chianti Classico Wine Consortium
Via Scopeti, 155
50026 S. Andrea in Percussina San Cascian (FI)
ITALY