![]() They must be a minimum of 70% Sangiovese (known locally as Prugnolo Gentile) with the balance made up of native varieties like Canaiolo, Colorino and Mammolo, as well as the international varieties Cabernet Sauvignon and Merlot. All these wines are produced around the township of Montepulciano in Tuscany. Quality can vary widely, but the best wines are truly majestic and can offer good value for money. This is a classic Italian red wine with a history going back centuries. It is worth noting that some Riserva wines are also bottled and sold as Chianti Classico Gran Selezione. There has been some criticism of this new designation as the wines are “Selected” by a tasting panel, who may be subjective, and are therefore not representative of any specific terroir. To qualify for this classification all wines must also be assessed and passed by a panel of top winemakers, which is independently monitored. Like Chianti Riserva, the minimum proportion of Sangiovese must be 80%, although some winemakers release pure varietal Sangiovese wines. The wines have to be aged for a minimum of 30 months, with at least three months in bottle. The focus here is on quality and all grapes must be sourced from properties under the same ownership. This classification was introduced in 2013 as the highest level in the Chianti Classico region and is therefore officially positioned above Chianti Classico Riserva. Some Chianti Riserva wines are labeled Chianti Classico Riserva. All Riserva wines must be aged for a minimum of 2 years (in oak) and 3 months (in bottle), although most are aged for much longer. Wines labeled Chianti Riserva can be pure Sangiovese, but are usually a blend dominated by Sangiovese with the balance (up to 20%) made up of native varieties Canaiolo and Colorino or international varieties Cabernet Sauvignon, Merlot or Syrah. While the difference between individual wines can be significant, Riservas are generally a considerable step up in quality. Up to recently, Riserva was the highest quality classification for a Chianti wine and all of the best wines carried this designation, and many still do today – see Chianti Classico Gran Selezione section below. These classic, bigger, more powerful wines include the following: They are full bodied with high acidity and tannin and must be aged in bottle or cask before release. Intense and concentrated, they have flavors of black cherry, plum, blackberry and redcurrant together with herbs, truffles, licorice and spice, and develop great complexity with age. These are some of the finest wines made in Italy and have a world-class reputation. However, in the best areas of Tuscany it is used to make more serious wines, which are a significant step up in quality. Sangiovese (san-joh-VAY-zeh), when used in the production of everyday Chianti, makes medium bodied wines – see Sangiovese (Everyday) in the Smooth style. The finest wines need more time to reach maturity and have great longevity. Develops great complexity with age.Īge: Require a minimum of between 2 to 5 years aging before release. Taste: Intense and concentrated with flavors of black cherry, plum, blackberry and redcurrant together with herbs, truffles, licorice and spice.
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