Chianti Classico wine is a red grape variety that has been grown in Italy for centuries. It is the only Italian wine with a DOCG classification, and it was named after its area of production. If you are thinking to buy italian wine online, then ensure to check the list of best Italian wines. This blog post will provide information about what makes Chianti Classico different from other types of wines.
How chianti classico wine is made?
1. Harvesting
– Chianti grapes are harvested at the end of September each year. They must be fully ripened on the vine, which makes them very susceptible to mold and rot if they aren’t protected from rain during this time.
– The grape skins need to be tannic for chianti production, so producers use a process called sotto zero, where cold temperatures extract pigments just one day after harvest.
2. Maceration
– Maceration begins with a pre-fermentative process where chianti grapes are crushed and allowed to ferment under controlled temperature for up to three days before being transferred into small French oak barrels called barriques. It will enable the wine yeast to separate from the grape solids that remain in contact with skins during maceration, which can produce off-flavors
– Chianti Classico is aged in these tiny oak casks for no more than 12 months after fermentation because any time spent aging will reduce the quality of flavor profile.
3. Bottling
– Chianti Classico is bottled unfiltered, often with some sediment in the bottom of the bottle. It helps to retain its freshness and adds complexity when it hits your palate.
– After bottling, they are aged for three months before being sent out into the market. Then chianti gets fortified again through a process called “appassimento,” where grapes are dried on mats or racks after harvest then steeped in alcohol (most commonly grappa)
4. Food Pairing
– Chianti Classico wines are best paired with rich, full-flavored dishes like steak or pasta in bolognese sauce.