One of the many wines who made Italy famous in the world certainly is Chianti, belonging to the glories of Tuscany. This renowned wine takes its name from the Colline del Chianti (Chianti Hills), a hilly area of about 20 kilometers in the territories of the provinces of Siena, Arezzo and Florence. In past times, the Chianti area was referred to the territories in the communes of Gaiole, Radda and Castellina only - all of them located in the province of Siena - which together formed the ancient Lega del Chianti (Chianti League) which then become the Province of Chianti. According to an enological point of view, these three areas represent today the so called Chianti Storico (Historical Chianti), however the area defined as “Chianti Classico” is today larger and includes other areas in the province of Florence and Siena. The bottles of wine belonging to Chianti Classico - an area of Denominazione d'Origine Controllata e Garantita (DOCG, Denomination of Controlled and Guaranteed Origin) - are always marked with the famous symbol of the black rooster, the emblem of the ancient Chianti League.

 The production area of Chianti's wines was one of the firsts to be regulated and defined by a law. On September 24th, 1717, grand duke Cosimo III de' Medici issued a special law in which were defined the borders of the Chianti, Pomino, Carmignano and Val d'Arno di Sopra regions, in which was allowed the production of the famous wine. The grand duke also issued a decree with which was established a special institution for the control of production, trading and frauds. The production area of Chianti - defined by the Italian quality system as DOCG - is today larger and includes a generic area simply defined as Chianti, the seven subareas of Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli and Rufina, as well as the Chianti Classico area. Because of the many areas defined in the production disciplinary, Chianti is today subject of confusion among consumers. Many in fact define every wine from these areas with the generic Chianti name, whereas in other cases they use this name for the production from the classic area only.

 In past times Chianti Classico was produced with Sangiovese grape only. In 1840 baron Bettino Ricasoli created a blend which he believed to be good for making a pleasing wine and to be drunk early, by adding Canaiolo Nero and Malvasia Bianca grapes. Moreover, barone Ricasoli introduced the so called method of the governo alla Toscana, consisting in adding, at the end of primary fermentation, the must of slightly dried grapes, in order to restart fermentation and to give wine a higher structure. Later was also decided to add Trebbiano Toscano to this blend, therefore defining the so called Chianti formula, very popular up to about twenty years ago. Nowadays Chianti producers are mainly focused on Sangiovese, most of the cases alone and most of the cases blended to the traditional Canaiolo Nero grape or other varieties, such as Merlot and Cabernet Sauvignon.

	The three Chianti Classico of our comparative tasting

 In our comparative tasting we will consider the evaluation of three wines produced with different grapes and aging periods. The first wine selected is Dievole's Chianti Classico Riserva Novecento, produced with Sangiovese, Canaiolo Nero, Colorino and Malvasia Nera grapes, aged for 18 months in barrique. The second wine is Castellare di Castellina's Chianti Classico Riserva Vigna il Poggiale, obtained from Sangiovese, Canaiolo Nero and Ciliegiolo grapes, also in this case aged for 18 months in barrique. The last wine of our comparative tasting is Castello di Fonterutoli's Chianti Classico Castello di Fonterutoli, produced with Sangiovese, Cabernet Sauvignon and Merlot grapes, aged in barrique for 16 months. The three Chianti Classico wines will be tasted at the temperature of 18° C (65° F) and served - as usual - in three ISO tasting glasses.

 Color and transparency in Chianti Classico strongly depends on the quality and type of grapes used for its production. Chianti Classico is mainly produced with Sangiovese, a grape with a moderate content in polyphenols and which usually makes wines with a moderate transparency. Sangiovese makes wines with low transparency in case of low yield harvests, followed by proper wine making procedures, an essential condition for quality wines. Also color is affected by this factor and, in case of Chianti Classico, also by the coloring properties of the other grapes used in the production. In its first years of life, Chianti Classico is characterized by an intense and brilliant ruby red color, with a moderate transparency, in some cases being pretty low as well. As years pass by, colors in Chianti Classico follow the natural evolution which can be observed in other red wines, passing from ruby red to garnet red, then becoming, at the top of its evolution, brick red.

 Let's begin appearance analysis of our wines from Dievole's Chianti Classico Riserva Novecento. By holding the glass tilted over a white surface - a sheet of paper will be enough - let's observe the color of the wine at the base of the glass: it will be noticed a dark and deep ruby red color, with a pretty low transparency. Let's now observe the edge of the liquid mass, towards the opening of the glass, in order to appreciate nuances. It will be observed a garnet red color, a sign of the development of wine aging. Let's now pass to the observation of the second wine of our comparative tasting: Castellare di Castellina's Chianti Classico Riserva Vigna il Poggiale. The color of this second Chianti Classico is intense ruby red, also in this case, with a pretty low transparency. Also in the nuance will be observed a ruby red color. The color of the third wine - Castello di Fonterutoli's Chianti Classico Castello di Fonterutoli - is characterized by an intense ruby red, with a pretty low transparency, whereas in the nuance will be observed a garnet red color.

 The aromatic profile of Chianti Classico is strongly characterized by the aromatic qualities of its main protagonist: Sangiovese. Despite in Chianti Classico are frequently used other grapes - such as the traditional Canaiolo Nero as well as the more recent Cabernet Sauvignon and Merlot - will be the qualities of Sangiovese to be noticed from the glass, to which will follow the qualities of other grapes and the complex aromas given by the aging in wood and time. The world of aromas of Chianti Classico is mainly characterized by red and black berried fruits as well as by flowers. Among the most common aromas which can be found in Chianti are mentioned black cherry, plum, blueberry and blackberry, whereas in flower aromas, violet is the one to play the main role. Thanks to the aging in wood, in Chianti Classico will also be perceived spicy aromas such as vanilla, licorice, cinnamon, nutmeg and black pepper, as well as balsamic hints of menthol and eucalyptus. Among other typical aromas in Chianti Classico are mentioned tobacco, leather, cocoa and chocolate.

 The evaluation of aromas of our comparative tasting will begin from Dievole's Chianti Classico Riserva Novecento. By holding the glass in vertical position and without swirling, we will do a first smell in order to perceive opening aromas, that is the ones made of light molecules and requiring a small quantity of oxygen to volatilize. From the glass will emerge clean and intense aromas of black cherry, plum and violet, three typical and identifying qualities of Sangiovese grape. Let's now proceed by swirling the glass in order to favor the oxygenation and volatilization of other aromatic substances, therefore completing the olfactory profile of this first Chianti Classico. By tilting the glass and by doing a second smell, we will perceive aromas of blueberry, vanilla, tobacco, cinnamon, cocoa, licorice and eucalyptus, to which will follow pleasing hints of lavender and black pepper.

 Let's now pass to the aromas evaluation of the second wine of our comparative tasting: Castellare di Castellina's Chianti Classico Riserva Vigna il Poggiale. The opening of this Chianti Classico reserve is characterized by black cherry, plum and violet, also in this case very typical in Sangiovese grape. After having swirled the glass, we will do a second smell which will complete the olfactory profile of the wine with aromas of blueberry, raspberry, licorice, vanilla, chocolate, tobacco and menthol with hints of leather. Also the opening of the third wine of our comparative tasting - Castello di Fonterutoli's Chianti Classico Castello di Fonterutoli - is characterized by aromas of black cherry, plum, blackberry and violet, therefore confirming the dominant presence of Sangiovese. The second smell, done after having swirled the glass, will allow the perception of the aromas of black currant, blueberry, vanilla, cyclamen, tobacco, licorice, cocoa and eucalyptus, as well as hints of cinchona and leather.

 The tasting of Chianti Classico is characterized, just like the olfactory evaluation, by the organoleptic qualities of Sangiovese which, according to production disciplinary, must represent at least 80% of the grapes used for the production of this wine. Sangiovese is a grape with an average content of polyphenolic substances and an appreciable acidity. The aging in wood will allow wines produced with Sangiovese to smooth crispness, while contributing to increase structure. The “harshness” of Sangiovese in Chianti Classico is also mitigated by Canaiolo Nero, as well as by Merlot, a presence which is becoming more and more frequent in this famous wine. Crispness and astringency of Chianti Classico require a proper quantity of alcohol in order to reach balance, which in this case is generally equal to 13.5%.

 The first wine we will taste is Dievole's Chianti Classico Riserva Novecento. The attack of this wine is characterized by an appreciable astringency, well balanced by roundness and alcohol, completed by the pleasing crispness of Sangiovese and a definitely robust body. It should be noticed the excellent correspondence to the nose, in particular the flavors of black cherry and plum. Let's now pass to the evaluation of the second wine of our comparative tasting: Castellare di Castellina's Chianti Classico Riserva Vigna il Poggiale. Also in this wine the attack is tannic with a pleasing roundness which mitigates astringency, balanced by the presence of alcohol and a full body. The attack of the third wine, Castello di Fonterutoli's Chianti Classico Castello di Fonterutoli, is characterized by an attack of robust structure and for its evident astringency, however well balanced both by roundness and by alcohol, to which is added the pleasing crispness of Sangiovese.

 The final phase of our comparative tasting will focus on the sensations left on the mouth after the wines have been swallowed. The finish of Dievole's Chianti Classico Riserva Novecento is persistent with intense, clean and pleasing flavors of black cherry, plum and blueberry, typical qualities in many grapes and, in particular, in Sangiovese. Also the finish of Castellare di Castellina's Chianti Classico Riserva Vigna il Poggiale is persistent, leaving in the mouth intense, pleasing and clean flavors of black cherry, plum and blueberry, just like the previous wine. The finish of the third wine of our comparative tasting, Castello di Fonterutoli's Chianti Classico Castello di Fonterutoli, is very persistent, leaving in the mouth long and intense flavors of black cherry, blackberry and blueberry. It should be noticed the perception of the structure and crispness also after having swallowed the wine, as well as the excellent correspondence to the nose of all the three Chianti Classico.