Sunday, April 28, 2024

Chianti Classic Villages Wine

 






For years, Chianti Classico producers have debated how to make their appellation more readable for consumers. Unlike Barolo and Barbaresco, which delimited their crus years ago, Chianti Classico has a vast territory, large estates and a multitude of vineyard altitudes, microclimates and soils that make defining specific vineyard areas a herculean task.

However, proposals to divide the denomination by townships and hamlets have gained new momentum among producers and their consorzio.

“Instead of zoning Chianti Classico into hundreds of smaller areas that have no name recognition for consumers, dividing it by its comuni or townships and a few distinct hamlets will give consumers a better understanding of the wine and its specific origins,” says Giovanni Manetti, president of Consorzio Vino Chianti Classico.

Critics argue that varied growing conditions in the sprawling communes make it difficult to distinguish a village’s identity. Yet, differences exist among the townships in terms of growing conditions, history and “the human factor, such as exchanging information and experience among producers in each town,” says Manetti.

Drilling down in Chianti Classico is long overdue. Of Italy’s flagship wines, none create more consumer confusion, and the trouble starts with its name. Spanning eight municipalities between Florence and Siena, Chianti Classico was the original growing area in Chianti, but it’s now an independent appellation.

In terms of styles, Chianti Classico ranges from light and easy drinking to complex and ageworthy. It comes in three versions, all of which must be a minimum of 80% Sangiovese.

Wines in the Annata category must age at least 12 months before release. Riserva-designated bottles must age a minimum of 24 months, while Gran Selezione, made only from estate owned grapes, either from a single vineyard or a selection of the best grapes, has to age at least 30 months.

Created in 2013, Gran Selezione accounts for 6% of total production and is considered the pinnacle of quality. Although the best Gran Selezione combine structure, finesse and aging potential, many others are dominated by invasive oak that muffles any nuance of terroir.

With notable exceptions, oak overload is a problem that’s long plagued the Riserva category, too. Top Annata can be fragrant, vibrant and delicious, while others are quite simple.

Even if village recognition becomes a reality, top producers that make wines that allow their distinct growing zones to shine will remain the benchmark for Chianti Classico and its varied terroirs.

Read on to learn more about the differences between Classico’s villages and top expressions from each.





PIAZZA VERRAZZANO

GREVE in CHIANTI


One of the only four townships contained entirely within the Chianti Classico denomination, Greve is another storied municipality. Although not part of the Lega del Chianti, Greve producers point out that their township was part of the Lega di Val di Greve, which also originated in the Middle Ages.

The village has played an integral role in the fortunes of Chianti production for centuries. The Lamole area of Greve is one of the oldest winemaking areas in the Chianti hills, with wine made here since the days of ancient Rome.

North of Radda and Castellina, and west of Barberino Tavarnelle and San Casciano in Val di Pesa, Greve  sits about 19 miles south of Florence. The biggest of the Chianti Classico towns, it’s a hub for tourism.







PANZANO



PANZANO


The large municipality features altitudes that range from 820 feet to nearly 2,297 feet, different microclimates and a plethora of soils including marls, calcareous clay, rock and sandstone. This all makes it difficult to assign a village identity.

The hamlet of Panzano and its celebrated growing area is part of Greve. Called the conca d’oro, or “golden basin,” this amphitheater-shaped growing zone is one of the most famous areas in Chianti Classico.

It produces wines with a distinct identity. Its southern exposure and unique soils comprising compact layers of alberese and galestro yield full-bodied wines with juicy fruit, great structure and freshness.



FONTODI



Vineyards of Fontodi

PANZANO, ITALY






San CASCIANO in CHIANTI



In the extreme northwest part of the appellation closest to Florence, elevations in San Casciano range from 492 feet to 1,476 feet. Despite its northern location, grapes here ripen earlier, and this is always the first area to harvest, thanks to the combination of soils and microclimate. Soils are mainly ancient river deposits and gravel, with a presence of fine lake and alluvial deposits in the lower areas. The northeast has sandstone, and the southeast has marls and calcareous clay.

Chianti Classico from San Casciano is fragrant, fruit forward and generous, with crunchy berry sensations and rounded tannins.






CASTELLINA in CHIANTI




CASTELLINA in CHIANTI


Another of Chianti Classico’s three original districts, Castellina lies in the southeastern part of the region, entirely within the denomination. It has the highest output and the most acres registered to Chianti Classico. It accounts for roughly 20% of total production, according to statistics provided by the consorzio.

The area is defined by a small ridge that overlooks the Val d’Elsa on the southwest side, and the Val di Pesa in the northeast quadrant.

On the ridge, elevations reach nearly 1,970 feet. The southwest slope, where soils are mainly calcareous clays, descends gradually to plateaus that average 1,148 feet. There, soils are mainly alluvial deposits, with a sporadic presence of clays, marine silts and ancient river deposits.

The northeast side that borders Radda on the east and Greve to the north has a predominantly clay, limestone profile.

“Most of the soil on the Lilliano estate in the western part of Castellina is alberese, a marly limestone rich in heavy stone that delays and slows down grape maturation,” says Lorenzo Landi, Lilliano’s consulting enologist. It preserves grape acidity and aromatic freshness, he says.

Warm temperatures during the growing season and the clay prevalent in the soil yield potency and concentration, says Landi. The limestone component and, to a lesser extent, clay, “impart freshness, both in terms of aroma, with notes of violet and fresh cherry, and flavor, with a considerable but well  integrated acidity,” he says.

“These characteristics convey lasting elegance and longevity to the wine.”

From higher-elevation vineyards, the wines are generally more nervy, vibrant and refined, while lower altitudes produce wines that tend to be more generous and fuller-bodied.







RADDA



RADDA in CHIANTI


“Radda was the capital of the Lega del Chianti, which was the main administrator of the law, economy, agriculture and, obviously, wine production,” says Michele Braganti, owner of Monteraponi and a  longtime proponent of Classico’s different villages. “There are so many differences between the Chianti Classico towns.

And since it’s such a big area, we need to make a general classification by towns, but also by grapes, so consumers can have a clear idea of the typicity and terroir of the wines they’re choosing.”

Today, Radda is synonymous with extreme elegance, as it produces wines with fragrance, finesse and longevity.

In the north, the township’s soils are largely sandstone, clay and galestro, a flaky schist that consists of  layered limestone and sandstone.

In the southern part of the village, soils are mainly alberese, a hard stone composed of limestone and compact clay, and galestro.

Radda boasts some of the domination’s highest vineyards, up to 1,970 feet in elevation.

“Radda’s soils, combined with the large tracts of surrounding woodland and high altitude, impart particular freshness and high acidity to the grapes, yielding light-hued, luminous wines that boast restrained alcohol, fragrance, drinkability and complexity,” says Braganti.

With its abundant woods and steep slopes, Radda is the wildest of the Chianti Classico villages. The average size of the wineries under vine is smaller than other towns. Of Radda’s 30 estates, 70% are certified organic.






GAIOLE



Like Radda and Castellina, Gaiole lies entirely within the denomination and is considered one of the three historic Chianti territories.

Lying on the appellation’s eastern border, it’s another wild, wooded and rocky area with steep inclines.

Gaiole’s namesake village is quaint, but the production area sprawls with diverse altitudes and microclimates, and although limestone is particularly common, soils are also varied.

Gaiole’s wines tend to have firm tannins, bright acidity and mineral sensations. The commune is also home to Monti, a celebrated subzone that yields wines with exceptional class and serious aging potential.

Some of the finest estates are located here.

“The territory of Gaiole is very large and extremely diverse, almost a small-scale replica of the denomination,” says Roberto Stucchi, co-owner and winemaker of Badia a Coltibuono. “One can find here some of the lowest-altitude vineyards [755 feet], and some of the highest [2,132 feet] in the appellation as well as some of the warmest and driest microclimates of Chianti in the southern tip, and maybe the coldest and wettest around the town itself. All soil types are represented somewhere in this commune.”

Stucchi suggests that Gaiole should include a subzone classification with four zones that are separated by the waterways.

“However, most of the commune is defined by a very abundant quantity of limestone, so it has some of the most basic soils and some of the rockiest,” he says.

“The whole territory has another thing in common: the cooling effect of the Monti del Chianti that makes the climate relatively mild and with significant temperature fluctuation even in the hottest summers.”

He’d like to see “a system of sub-appellations for all the categories, particularly the Annata,” which he feels is the most expressive of each zone. 







FLIGHTS & HOTELS

To ITALY & WORLDWIDE



 



TUSCANY





"A WONDERFUL DAY in CHIANTI" !!!









TASTE WINE & LOCAL The FOOD of CHIANTI

DRINK CHIANTI & Make NEW FRIENDS

"For a DAY YOU'LL NEVER FORGET"







VISIT BARREL CELLARS

TASTE The WINE



A comprehensive experience in one of the most fascinating areas of Tuscany, known all over the world for its wine and its countryside of unrivalled charm, where woods alternate with vineyards and olive groves, in a landscape dotted with Romanesque parish churchesfarmhousesvillas and castles of rare beauty. Discover the ancient traditions of the Tuscan countryside, enjoy breathtaking landscapes, visit two ancient cellars, taste the famous wines and typical Tuscan products and be captivated by the unparalleled charm ofGreve in Chianti.

The first stop is in the heart of the Florentine Chianti Classico, in a small cozy Winery. Here, guided by the owner, you will discover the secrets of winemaking and enjoy a delicious tasting of the best wines produced, accompanied by local products.

Moving along the historical “Via Chiantigiana”, you will cross the Sienese Chianti Classico area, to reach a family-run Winery, which stands out for the excellent quality of its wines. Here you will be warmly welcomed by its passionate winemaker and after the guided tour of the cellars and the lovely aromatic garden, a delicious tasting of four different wines and local products will be waiting for you. Do not miss this unique opportunity of tasting, but also to buy and bring them home as your best travel memory!




  • Two typical Chianti Wineries Visit with Wine Tastings
  • Delicious Tasting with selection of meat, cheese & olive oil
  • Enjoy a ride through the famous “Via Chiantigiana”
  • Learn about Chianti Classico and all its secrets. 




ENJOY a WONDERFUL AFTERNOON in the TUSCAN Countryside of CHIANTI CLASSICO, Tuscany







HOTELS FLORENCE & TUSCANY




FLIGHTS & HOTELS

ITALY & WORLDWIDE








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Friday, April 26, 2024

Park Palace Hotel Florence Italy Tuscany

 



The PARK PALACE HOTEL

FLORENCE





PARK PALACE HOTEL

FIRENZE


PARK PALACE HOTEL - FLORENCE, ITALY






PARK PALACE HOTEL 

FLORENCE - ITALY






IMAGINE BREAKFAST HERE ?

PARK PALACE HOTEL 

FLORENCE






PARK PALACE HOTE - FLORENCE




The PARK PALACE HOTEL

FLORENCE



You're eligible for a Genius discount at Park Palace Hotel! To save at this property, all you have to do is sign in.

Surrounded by the Tuscan hills, Park Palace is a historic Florentine villa offering a large furnished garden with pool. It is located a 5-minute bus ride from Florence’s center. The spacious rooms feature parquet floor, antique furniture and artwork and some overlook the surrounding landscape. Facilities include an LCD TV with satellite channels. You have free Wi-Fi access in the lobby. At breakfast, you can enjoy a rich buffet that includes many local products, freshly baked croissants and fresh fruit. During summer, it is served on the terrace overlooking the garden. Total relaxation is guaranteed in the hotel’s reading lounge with fireplace, antique pieces of furniture and Persian rugs. The 4-star Park Palace is just in front of the bus stop to the city center. Alternatively, a 20-minute walk takes you to Florence’s Cathedral and the Uffizi Gallery.





The PARK PALACE HOTEL


INFO - RESREVATIONS - BOOKINGS










HOTELS FLORENCE

ITALY EUROPE & WORLDWIDE









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GOING to POSITANO ?

The AMALFI COAST - CAPRI ?




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TRAVEL GUIDE - COOKBOOK













Sunday, April 21, 2024

Sangiovese - Chianti and Brunello

 




SANGIOVESE GRAPES

TUSCANY





CHAINTI CLASSIC

TUSCANY





SANGIOVESE 101

by Agnese Gintere






CHIANTI CLASSICO

by Agnese Gintere






WHAT is The DIFFERENCE between CHIANTI

and CHIANTI CLASSICO

by Agnese Gintere






CHAINTI vs. BRUNELLO

by Agnese Gintere 









FLIGHTS & HOTELS

WORLDWIDE









VILLA CALCINAIA

CONTI CAPPONI CHIANTI CLASSICO

GREVE




Best Selling ITALIAN COOKBOOK Author

DANIEL BELLINO

LUNCH at VILLA CALCINAIA

With CONTI CAPPONI 

Brothers SEBASTIANO & NICOLA CAPPONI





CHAINTI VERRAZZANO

CASTELLO VERRAZZANO

GREVE




CAVALIERE LUIGI CAPPELLINI

With Best Selling ITALIAN COOKBOOK Author

Daniel Bellino Zwicke





CHIANTI LOVERS

CONTI SEBASTIANO CAPPONI

Author DANIEL BELLINO ZWICKE

And GIOVANNI MANETTI of FONTODI






COUSINS DANIEL BELLINO Z

With JOE MACARI - ITALY 





POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK










MARCHESE FERDINANDO FRESCOBALDI

With AUTHOR DANIEL BELLINO ZWICKE

With a Bottle of CHIANTI RUFINA FRESCOBALDI "NIPOZZANO"












GOING to TUSCANY ?



HOTELS & FLIGHTS

ITALY & WORLDWIDE