Chianti Colli Senesi DOCG Tollena

Life and times of Chianti. 

The history of Chianti is ancient and completely Tuscan. The name is lost over the centuries: it seems to derive from Clangor, from the Latin noise, to remember the noise of hunting in the forests of the production areas, or Clante, an Etruscan surname popular in the production areas, or water very present in rivers which facilitate the growth of the vine. The first official testimony dates back to '300 with the establishment of the League of Chianti, suitable for the regulation of administrative relations with the producers of a red wine based on Sangiovese, whose emblem is a Black Rooster (today present in the Consortium of Chianti Classico different from Consortium of Chianti). The name "Chianti" appears for the first time, in 1398,in a notarial deed. In the 17th century exportations to Europe and especially to England were flourishing. In 1726 the Grand Duke Cosimo De 'Medici issued an announcement for the Subdivision of the Productive Territory (a sort of anticipation of the modern DOC) and a Production Control Structure (an anticipation of the modern Consortiums), in which the Chianti permanently represents specific Tuscan areas . Later on, Ferdinando III of Tuscany divided the Grand Duchy into Provinces and assigned the areas of Radda, Gaiole, Castellina and Greve to the Chianti area. From 1932 onwards, the production areas extend to the current situation with the addition of areas of the Florentine Hills, Pisan Hills, Sienese Hills, Montespertoli and Rufina. Today, Chianti Classico has more strict and traditional disciplinary rules. Initially, Chianti was produced only with Sangiovese grapes. In the '800 Chianti is defined as a blend of Sangiovese and other local grapes with red berry and white berry. In 1840, Count Bettino Ricasoli presented the perfect formula to express the best quality and drinkability of Chianti: "70% Sangioveto, 15% Canaiolo, 15% Malvasia". It was then added the Trebbiano and the use of the so - called "government for Tuscan use": the cutting (mixing of wines vinified separately) albeit always to a limited extent. Today the modern Chianti continue to have a high percentage of Sangiovese with the addition of local vine varieties especially red grapes, in some cases also international vine varieties such as Cabernet and Merlot (probably following the birth of the great wines of Bolgheri based only on international vine varieties) and Chianti is produced again with Sangiovese in purity. However, the traditional Chianti has a high percentage of Sangiovese and then local vine varieties, preferably with red berries.