Tuscany’s Key Sub-Region

The Chianti wine region may be Italy’s most famous. It is the star sub-region of Tuscany, sitting in the northwest edge of central Italy. With no actual town of Chianti, the origin of the name is a mystery. The Etruscans were the first to beat back the wilderness and start civilized agriculture including growing grapes. (Later on, Romans brought up olives from the south.)

Going into the 1970s, broad classification rules for Chianti production led to a flush of low quality, mass produced wine. Thus, at the time, when we talked about “a Chianti,” it was code for a cheap, ubiquitous, Italian red. However, regulatory changes have increased confidence in the quality of a Chianti, and today they are prized wines.

The region goes all in with the most planted red grape in Italy, Sangiovese. Most probably originating in southern Italy, Sangiovese is now the dominant grape of Central Italy in general and Tuscany (and Chianti) in particular. Since 1996, Chianti DOCG wines must be at least 75% Sangiovese. Winemakers frequently blend it with native grapes Canaiolo and Colorino. However, appellation regulations also allow them to blend with foreigners like Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah. Rules also allow using up to 10% of the white grapes Trebbiano and Malvasia.

Chianti has various sub-regions that spread out through the center of Tuscany, brushing against (from west to east) the cities of Pisa, Florence, Siena, and Arezzo. The most highly regarded wines come from the Chianti Classico zone in the center, between Florence and Siena.

This Wine Wednesday is dedicated to this prized Italian sub-region. Please join guest pourer Jose Perea from distributor Le Storie anytime between 5:00 and 6:30 PM.