In Italy, the term classico usually implies the central area of the region. There are stricter rules for Classico wines, and are more expensive.
The Classico region of the Chianti lies between Florence and Siena. Long before the "invention" of the Chianti by Baron Ricasoli vines were cultivated. The Classico-region has a black rooster on its label, as opposed to the turkey of the other Chianti-regions, This is where the best Chiantis are made.
The best red wines are dry, stiff, fruity, and storable. Not-so-good vintages should be consumed within three years. They are ruby-red with a hint of strawberries in the bouquet. If the wines are riper, one can find some rest-sugar.
The region has carried its DOCG status since 1984. At most, 2-4% white vines ay be cultivated. The Chianti Classico differs from the simple Chianti by a half-percent more alcohol content. Sangiovese, Canaiolo Nero, Mammolo, Colorino as well asTrebbiano and Malvasia grow on the various different soils in the communities of Castellina, Radda, Greve, Gaiole, and San Casciano.
Winery (selected) from Wine country Chianti Classico
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