This is the Italian wine, which has suffered more changes in the last 30 years.

Throughout the Middle Ages, Florence was the most powerful of Italian cities and epicenter of commercial winemaking.In the fourteenth century, the Florentina Republic identified the hills between Florence and Siena as Chianti.Chianti was the first delimited wine zone, when in 1716 the Grand Duke Cosimo III of Medici, created what is believed to be the first legislation that governs wine production in Italy.

In the 1870s, Baron Ricasoli reduced Chianti's formula to the mixture or blend of three Tuscan varieties: Sangiovese for its aromas;Canaaiolo for its fruit to balance the acidity of the previous one and Malvasia to give freshness.

In the twentieth century, a series of unfortunate events occurred in Chianti.First, the original area (now known as the classical zone) expanded to include large parts of the center of Tuscany;Then, in 1967, Ricasoli's formula became an anarchic doctrine that allowed up to 30% of white varieties in the mixture.Finally, the mass exodus that began in the 1950s from the Tuscan field led the Italian government and to finance the large -scale replantation of the Tuscan vineyards, with an approach to mass production to the detriment of the quality of the Tuscan wine.

Today Chianti is not the wine that used to be.He has suffered deepest changes in the last 30 years that any other wine in Italy, and now Chianti Classico is a world -class red -class area.In 1984, Chianti and Chianti Classic were updated to DOCG, adjusting the formula with a minimum of only 2% of white varieties and allowing foreign varieties such as Cabernet Sauvignon and Merlot.

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In 1996, another important change occurred, a decree eliminated the use of white grapes and reduced the use of foreign varieties up to 15%.The yields were restricted and new technologies were implemented in the wineries, such as the controlled temperature in stainless steel and aging in smaller barrels instead of the Gran Botti de Castaño.The Chianti Classic area was restricted to the 7000 original hectares, with lower yields and a minimum of 80% of Sangiovese in the wine composition..

With the arrival of the new century, the Chianti area was confronted with greater competition from powerful neighbors between which the Brunello Di Montalcino stood out, so once again he got up and began to take a series of important steps to modify and ranplus his highest category of Classic Chianti.The objective behind this movement was to remodel the quality pyramid of the denomination and give a greater territorial identity to its first level wines.

As a consequence a new category within Chianti Classic beyond that of Chainti Classic.The new designation requires that the best wines in the area be prepared with grapes in its entirety of its own vineyards, and go to the market with at least 30 months of maturation in oak barrels.

Today the Chianti is no longer that simple and unstructured wine of yesteryear, to check it here I leave the best producers of the moment: Castello di Ama, San Giusto a Rentennano, Montevertine, isole and Olena, Marchesi Antinori, Felsina, Castello di Volpaia andRicasoli who has resurfaced after 300 years to be at the summit of the Black Gallo Region.