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What comes to mind when I say rolling hills, olive trees, vineyards and Gallo Nero (black rooster)? I’m talking about the Chianti region, of course, one of the world’s best wine destinations (and also one of my favourite places in the world).
The focus of the Chianti Classico Wine and Oil Road is along the Chiantigiana route that winds its way through the area, first passing through Impruneta, Greve in Chianti, then Panzano and Castellina before reaching San Gimignano. There are several roads connecting the larger towns to the villages and castles, like the one that goes to Castellina in Chianti (source: Strada del Vino e dell’Olio Chianti Classico).
The Chianti Classico district is a zone of strong culinary traditions that have incorporated the culture of farmhouse cooking, the nobility of Chianina beef and the great variety of deli meats made from pork, Cinta Senese pigs and boar. Will guide you along the wine road and to suggested tasting spots! (Don’t Drink and Drive!). We drive for You!
to familiarize with the Tuscan landscape and its most characteristic views, take photographs, learn how to use your camera to the best with the tricks of the trade explained by a professional photographer, to spend a nice day walking around the best wineries and ancient villages, abbeys and castles.
Vernaccia White Wine, Chianti Classico, Chianti Riserva, Chianti Classico DOCG red wine Chianti Classico DOCG red wine: made from 80% Sangiovese red grapes and other local red grapes: Canaiolo, Colorino, Cabernet Sauvignon and Merlot. Minimum required maturation for the Riserva (the top version) is 24 months, including three months of bottle refining.
Chianti and Chianti Classico, two different wines (source: Consorzio Vino Chianti Classico)
Chianti and Chianti Classico are two different and separate DOCG (Denomination of Controlled and Guaranteed Origin) wines, with two different areas of production and characteristics. In 1716, the Grand Duke of Tuscany, Cosimo III, defined the boundaries of the production area of Chianti, an area stretched between the cities of Florence and Siena. The “Chianti” area was, therefore, the one in which the “Chianti” wine was produced.
The Gallo Nero (black rooster) symbol was chosen immediately, a historical symbol used by the Military League of Chianti. In the same period, for commercial reasons, the wine began to be produced outside the Chianti region, delimited in 1716, and this wine was also called Chianti.
In 1932, the Italian government instituted a ministerial decree, differentiating the product in the Chianti area of origin by adding the suffix “Classic”. Since then, the Chianti wine produced outside the geographical boundaries is called “Chianti”, while “Chianti Classico” is produced within the area of origin.
Chianti Classico DOP Olive Oil: characterized by a good fruity flavour, with notes of raw artichoke, freshly cut grass and a delectably spicy aftertaste.
Cold cuts: Tuscan ham, salami and finocchiona (salami seasoned with fennel seeds). Vinsanto del Chianti Classico DOC: is produced with white Malvasia and Trebbiano grapes that have been partially dried before pressing.