Chianti blend

Blend Chianti, is already an established and became a classic blend (blend) of grapes used in the production of wines of Tuscany, in the first place, of course, in the Chianti area.

A dominant role in the blend plays a favorite of Tuscan Sangiovese. Him accompany less well-known Tuscan varieties, Canaiolo (Canaiolo), Colorino (Colorino), chiledzholo (Ciliegiolo) and Mammolo (Mammolo).

A typical wine from this blend has aromas of red fruits, violets, dried herbs and bitter cherries.

Varietal composition Chianti has varied throughout history, adapting to the changes in technology of winemaking and consumer preferences.

Serious contradictions arose when the laws of the appellation was officially allowed the use of red Bordeaux varieties Cabernet Sauvignon, Merlot and Cabernet franc in the production of Chianti (up to 15% of the blend). The purists took this regret to see in these assumptions a threat to identity. Others welcomed the opportunity to complement Chianti aromas of dark fruit and deep color which can give the wine Bordeaux varieties.

Until 2006, the composition of the blend Chianti, widely used white grapes (mostly Trebbiano and Malvasia).

Varietal composition in the historic recipe of Baron Bettino Ricasoli (19th century) was: Sangiovese, Canaiolo and Malvasia in a percentage ratio 70/15/15.

From 2015, the use of white grapes in Chianti wines is prohibited.

Today, the Chianti wine by law must contain at least 70% Sangiovese. For a more prestigious appellation of Chianti Classico, this minimum is 80%.

Some manufacturers make their Chianti solely from Sangiovese.