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These new regulations made quality paramount, especially in Chianti Classico, and winemakers returned to high standards that had defined the region in the Renaissance. As they began competing with European and American producers, down went the fiasco and in came the square-shouldered Bordeaux bottle–making Chianti look as good as it could taste. Some wineries do continue with the old fashioned bottles and for the most part they now make their "straw" baskets out of plastic, but like many other wine lovers, I refuse to allow such bottles into my home. The "good old days" have not, however, been totally lost and some of the Chianti wines that are bottled for local drinking are still wrapped in such baskets. These wines, which are never shipped outside of Tuscany, are intentionally made to be as fruity and fresh and possible. Some even have natural, light, champagne-like bubbles which add a most agreeable experience to a young, fresh Chianti. Such wines are worth looking for when next you visit Florence, Sienna or the countryside of Tuscany. Don't plan on bringing those wines home for cellaring however, as they travel badly and will be quite flat by the time they cross a continent or two. Outside of the Chianti Classico area, the wines of the Chianti sub-zone of Rufina are among the most widely recognised and exported from the Chianti region. Located in the Arno valley near the town of Pontassieve, the Rufina region includes much area in the Pomino region, an area that has a long history of wine production. The area is noted for the cool climate of its elevated vineyards located up to 900m (2,950 feet). The vineyard soils of the area are predominantly marl and chalk. The Florentine merchant families of the Antinori and Frescobaldi own the majority of the vineyards in Rufina. Chianti from the Rufina area is characterised by its multi-layered complexity and elegance. [9]
During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995 it became legal to produce a Chianti with 100% Sangiovese. For a wine to retain the name of Chianti it must be produced with at least 80% Sangiovese grapes. [4] Aged Chianti (38 months instead of 4–7) may be labelled as Riserva. Chianti that meets more stringent requirements (lower yield, higher alcohol content and dry extract) may be labelled as Chianti Superiore, although Chianti from the Classico sub-area is not allowed in any event to be labelled as Superiore. In 2014, a new category of Chianti Classico was introduced: Chianti Classico Gran Selezione. [12] Gran Selezione is made exclusively from a winery's own grapes grown according to stricter regulations compared to regular Chianti Classico. [12] Gran Selezione is granted to a Chianti Classico after it passes a suitability test conducted by authorised laboratories, and after it is approved by a special tasting committee. [12] The creation of the Chianti Classico Gran Selezione DOCG has been criticized, with some describing it as being "Needless; an extra layer of confusion created by marketing people hoping to help Chianti Classico out of a sales crisis." [13] [14] Greater Chianti region [ edit ] Fiaschi of basic Chianti that does not specify any sub-zone on the label. This wine may be a blend from several zones. Barboursville Vineyards in Virginia produces a straw wine in the Italian passito style, based on Moscato Ottonel and Vidal grapes. [15] Potomac Point Winery, also in Virginia, produces a straw wine based on the Petit Manseng grape. [16] [17] Likewise, King Family Vineyards in Crozet, Virginia produces a 100% Petit Manseng in the vin de paille style, called "Loreley". [18] As astringent, bitter baskets of wine were getting dusty on American store shelves a few intrepid Italian winemakers were returning to Sangiovese, this time blending it with Bordeaux varieties like Cabernet Sauvignon. This was all because in 1967 when Chianti Classico received strict DOC status they formalized the Chianti recipe, which included not only the allowance of white grapes in the blend, but also told winemakers what else could and could not be included, which restricted many creative winemakers. So these rebels went out on their own, making wines they wanted to make, without worrying about them being labeled Chianti. This innovation led to the birth of full-bodied Super Tuscans, and their triple-digit price tags helped convinced other Chianti winemakers that quality was possible and, at long last, a revival ensued. Strohwein and Schilfwein are treated as synonyms by the wine law, and the choice between them therefore depends on local naming tradition rather than the specific material used for the drying mats for a specific batch of wine.Ravines Wine Cellars". ravineswine.com. Archived from the original on 5 June 2017 . Retrieved 2 June 2017. Jancis Robinson notes that Chianti is sometimes called the " Bordeaux of Italy" but the structure of the wines is very different from any French wine. [15] The flexibility in the blending recipe for Chianti accounts for some of the variability in styles among Chiantis. Lighter-bodied styles will generally have a higher proportion of white grape varieties blended in, while Chiantis that have only red grape varieties will be fuller and richer. While only 15% of Cabernet Sauvignon is permitted in the blend, the nature of the grape variety can have a dominant personality in the Chianti blend and be a strong influence in the wine. [4] Pedro Ximénez grapes are dried in the sun before being vinified, fortified and matured in a solera system like other sherries. [12] Please note: The wine bottle is not included with the wine bottle straw. Available Wine Bottle Straw Widths A number of wineries produce straw wine, known in Spanish as vino de pasas, including Bodegas Oliveros and Bodegas Gonzalez Palacios. Most involve a blend of two grapes, the first one usually a Muscat.
a b c d e f g J. Robinson (ed), The Oxford Companion to Wine, third edition, pp. 162–163, Oxford University Press, 2006 ISBN 0-19-860990-6 Silver Springs Winery in the Finger Lakes produces a vin de paille from 100% Cayuga White and 100% Pinot Grigio. [21] Denmark [ edit ] Kambas, Michele (21 May 2005). "Cypriots thought to be first Mediterranean winemakers". Kathimerini. Reuters. Archived from the original on 7 August 2011 . Retrieved 3 April 2007. Main articles: Chianti (region) and History of Chianti In 1716 Cosimo III de' Medici, the Grand Duke of Tuscany, legislated the first official boundaries of the Chianti region in what is today part of the Chianti Classico DOCG. The late 19th century saw a period of economic and political upheaval. First came oidium and then the phylloxera epidemic would take its toll on the vineyards of Chianti just as they had ravaged vineyards across the rest of Europe. The chaos and poverty following the Risorgimento heralded the beginning of the Italian diaspora that would take Italian vineyard workers and winemakers abroad as immigrants to new lands. [8] Those that stayed behind and replanted choose high-yielding varieties like Trebbiano and Sangiovese clones such as the Sangiovese di Romagna from the nearby Romagna region. Following the Second World War, the general trend in the world wine market for cheap, easy-drinking wine saw a brief boom for the region. With over-cropping and an emphasis on quantity over quality, the reputation of Chianti among consumers eventually plummeted. By the 1950s, Trebbiano (which is known for its neutral flavours) made up to 30% of many mass-market Chiantis. [10] By the late 20th century, Chianti was often associated with basic Chianti sold in a squat bottle enclosed in a straw basket, called a fiasco. However, during the same period, a group of ambitious producers began working outside the boundaries of DOC regulations to make what they believed would be a higher-quality wine. These wines eventually became known as the " Super Tuscans". [6] The Italian DOCG Chianti labelBarely Bent– When you use such a tall straw, you might prefer to cut the angle a little bit to make sipping more enjoyable. This style is 14 inches in length overall and bent at approximately the 12 inch mark. The average wine bottle is 12 inches tall. Boccaccio mentions the fiasco in the Decameron (around 1350), as a receptacle for red wine and administrative documents of the time mention the profession of fiascaio ("fiasco-maker"). Common fiasco sizes of the time were the quarto ("quarter", 5.7 liters), mezzo quarto ("half quarter", 2.28 liters), and metadella ("small half", 1.4 liters). The process of making raisin wines was described by the Greek poet Hesiod in mainland Greece around 800 BC. Various Mediterranean raisin wines were described in the first century AD by Columella and Pliny the Elder. Pliny uses the Greek term for honey wine for the following raisin wine: a b "De Trafford Wines Stellenbosch South Africa". detrafford.co.za. Archived from the original on 3 March 2016 . Retrieved 2 June 2017.
a b c Madaio, Mike (2 March 2021). "Chianti: The Myth of the Famous Ricasoli 'Recipe' ". Medium . Retrieved 6 March 2021.Zuccarino , Silver Springs Winery L.L.C." www.silverspringswinery.com. Archived from the original on 5 June 2017 . Retrieved 2 June 2017. The straw bands can be vertical or horizontal; the former was traditionally used for fiaschi destined to local markets, while the latter, with a reinforced base and more careful weaving, was chiefly used for export. The latter often used a basket of whitened straw, decorated with two stripes tinted in the Italian flag colors (red and green). If fermentation is incomplete, the result is a sweet red wine called Recioto della Valpolicella. Fermentation may stop for several reasons including low nutrient levels, high alcohol, and Botrytis metabolites. Grapes dried in the valley bottoms are more prone to noble rot and are favored for Recioto, whereas grapes intended for Amarone are dried on the higher slopes to avoid Botrytis. The production of Chianti Classico is realised under the supervision of Consorzio del Vino Chianti Classico, a union of producers in the Chianti Classico subregion. The Consorzio was founded with the aim of promoting the wines of the subregion, improving quality and preventing wine fraud. Since the 1980s, the foundation has sponsored extensive research into the viticultural and winemaking practice of the Chianti Classico area, particularly in the area of clonal research. In the last three decades, more than 50% of the vineyards in the Chianti Classico subregion have been replanted with improved Sangiovese clones and modern vineyard techniques as part of the Consorzio Chianti Classico's project "Chianti 2000". [9] Nesto, Bill; Di Savino, Frances (2016). Chianti Classico: The Search for Tuscany's Noblest Wine. University of California Press.
You can clean your straw in the dishwasher. Yes, the super hot, sanitizing, easy-clean machine that is the dishwasher. We also sell a cleaning brush in case YOU are the dishwasher. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. McCoy, Elin (10 June 2015). "Chianti Classico Makes a Grab for the Super-Premium Market". Bloomberg . Retrieved 1 April 2020.
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a b c "Bundesgesetz über den Verkehr mit Wein und Obstwein (Weingesetz 1999)"[The Austrian Wine Law – updated BGBl. I Nr. 87/2005] (PDF) (in German). Archived from the original (PDF) on 28 September 2007. § 11. Prädikatswein By the early 20th century, the manufacture of fiaschi employed about 1,000 glass blowers and 30,000 basket weavers. A manufacturer's association ( Comissionaria Industria Fiaschi) was established at Empoli in 1933. Starting in the 1950s the manufacture of bottles and baskets was increasingly automated.
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