Chianti Classico is one of the most popular red wines in Italy and throughout Europe. It can be found on wine lists at many restaurants and sold by retailers of fine wines. organic Chianti wine (vino chianti biologico) is also produced within Tuscany, a region known for its beautiful landscapes and rich history.
Process of producing Chianti Classico Wine:
Wine grapes are harvested during September. The harvest is important because it determines how much sugar and acidity will be in the wine.
Harvesting takes place by hand, with workers carrying boxes to collect produce from vineyards all over Tuscany. During this time, many people come together to help pick grapes for the wineries.
The grapes are then crushed, and the resulting juice is fermented in built-up tanks called “tini.”
The fermentation process happens at low temperatures to allow for a slow release of sugar. This helps create complex flavours that make Chianti Classico wines different from other types of wine while also contributing to their dry taste.
At the end of this process, the wine is separated from grape skins and seeds.
The winemaker tastes the juice to decide when fermentation has finished. It takes approximately 15 days to ferment a Chianti Classico wine.
Proper storage conditions are crucial for wines that will develop well over time: temperature control helps preserve aromas and flavours, while humidity keeps corks from drying out.
Bottles are stored on their side, with the bottle’s neck pointing down to avoid wine sediment becoming trapped inside.
When a new batch is ready for production, some bottles may be set aside and used as part of a blend in later years – this is called “solera” ageing.
Over 100 wineries are producing Chianti Classico wine.
Many of them have websites where you can learn more about their history, production process and wines. Also, keep an eye out for the “DOCG” seal on bottles that let you know your purchase meets strict standards set by Italy’s Ministry of Agriculture and Forestry.