Chianti wine: history of creation and features of modern production

The words "wine", "Italy" - are inseparable, because this country has an old wine history. In its modern territory there used to be the most famous Ancient Rome, in which this art was very well developed. Traditions were passed on to the next generations. Italian winemaking has been around for about three thousand years.

The most famous and popular drink of Tuscany is the wine "Chianti". It is made on the basis of the Sangiovese grape variety . The result is a bit tart, but delicate and sour taste, in which there are special flavors of violets, wild cherries and forest berries. Drink can be made easy and simple, but also - valuable and expensive, having an excellent aging potential.

A bit of history

The wine "Chianti" became famous only in the late nineteenth century. The reason for his creation was family history. Baron Ricasoli (Minister of Tuscany, and later - Italian Prime Minister) at the ball jealously followed his wife. Anna danced for a long time with the same gentleman. As a result, her husband's patience "burst", he grabbed his wife's hand and retired with her from the ball. The coachman shouted: "We are leaving for Broglio forever!" The wife was from this decision in horror.

The fact is that it was a castle of the XII century, in which no one had lived for a long time. The couple found themselves far from the temptations of the noisy capital. They rarely went out and spent the rest of their lives there. Anna was engaged in children, but her husband, besides his political career, had another occupation - a huge farm. Among other things, he became an excellent and talented gardener, who managed to make a fabulous and unique bouquet, distinguishing the wine "Chianti".

Drink to the present time is prepared by the very same recipe. At its core is a must from the Sangiovese grapes, which is rich in tannins. Blessed for this sort of grapes, the wine "Chianti" has a special character. But the fragrance and color gives a variety of Canajolo. In the blend must necessarily include autochthonous varieties Malvasia Bianca, Trebbiano, Malvasia Nera, Mammolo, Colorino. In addition, it is recommended to add varieties of Syrah, Merlot and Cabernet-Sauvignon. This bouquet will make up the wine "Chianti Classico".

It is enough now to withstand several years of it in bottles and barrels, and get a natural and unique drink. For a faster recipe, it is recommended to add a small amount of Trebbiano or Malvasia Bianca (white grapes) to the young wine. As a result, the wine "Chianti" will be ready quickly. Modern manufacturers always accelerate the process in this way.

Usually they stand the future wine in oak barrels. In the first year, it is poured at least three times, and then every six months to remove excess sediment.

Particular attention was paid to the design of bottles. Thus, the wine "Chianti" from the very beginning was bottled only in traditional for Tuscan wines 2-liter pot-bellied bottles, which were called "fiasks". They had a straw braid, because they were very fragile. The second reason for the necessity of "straw support" was that glassmakers of that time could not make a stable and ideal bottom of the tank. That's why the base is not blow, but weave.

From the top, olive oil was poured into the bottle so that the drink would not spoil, but would be closed with a paper dust. The fact is that the throat of the bottles could not stand the corking up because it was very fragile.

At present, one must bear in mind that bottles with Italian wine with straw braid are bait for tourists. Since all serious and successful manufacturers have been able to solve the problem with the fragility of utensils for a long time. Therefore, the wine "Chianti" is sold in ordinary bottles.