Organoleptic characteristics: Chianti has a lively ruby red color tending to garnet with aging, it has a intensely vinous smell, sometimes with a scent of "mammola" violets and with a more pronounced character of finesse with aging. Its taste is harmonic, fruity, slightly tannic, which tends over time to velvety softness. Historical-cultural information and curiosities: The tradition of viticulture seems to date back to the Etruscans and Romans, but the first documents that contain the name "Chianti" date back to the thirteenth century. Viticulture in the territory has always been the main occupation, from which all the other agricultural activities depended. In 1600 the export of Chianti in England consolidates. The fame and the appreciation of Chianti were made possible thanks to the commitment and tenacity of wine producers in the area. Serving suggestions: Red meat, grilled or in more elaborate dishes, game, mature cheese. Production area: Chianti is produced in the provinces of Arezzo, Florence, Pisa, Pistoia and Siena. Divisions: Chianti Colli Arezzo, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano, Montespertoli Chianti and Chianti Rufina. Grape varieties allowed for its production: Sangiovese (from 70 to 100%); grapes from vines suitable for the cultivation in the region of Tuscany can be used. The White berry grapes can not, individually or jointly, exceed the limit of 10% and Cabernet Franc and Cabernet Sauvignon may not, individually or jointly, exceed the maximum of 15%.
