Laboratory
The Chianti Classico Wine Consortium’s laboratory was set up in 1973 as a reference
tool for producers in the historic Chianti zone, establishing wine characteristics from the chemical-physical and sensory standpoints.
Through the years it has extended its work to offer Consortium members - and also the many other wineries using the lab - an analytic
service that is more and more complete and integrated. In addition to the wine sector (grapes, wine, must, vinegar and lees), its
primary interest has been broadened into developing tests for other products (in particular oil, olives, saffron and honey) and other
fields, with heavy focus on agricultural tests (soil, leaves and water), which is always considered important to quality wine production.
Big investments in test devices in recent years have made the laboratory one of the finest in Europe and in 2001 it obtained SINAL accreditation, through which it is authorized to conduct official tests in the grape/wine, oil and food sectors. And today it is one of the very few in Italy authorized to carry out sensorial descriptive analysis and the triangle test for food products. In addition it is as well the only lab nationwide authorized to conduct microbiological tests to detect bacteria, mildew and yeasts and determine humidity and TCA release, which is part of technological checks on corks. The laboratory also provides consultancy and training courses as part of HACCP plans and conducts the testing foreseen by them. It has long been involved in numerous research projects in cooperation with universities and well-known wine-sector organizations in order to provide concrete solutions to extremely real problems.
Big investments in test devices in recent years have made the laboratory one of the finest in Europe and in 2001 it obtained SINAL accreditation, through which it is authorized to conduct official tests in the grape/wine, oil and food sectors. And today it is one of the very few in Italy authorized to carry out sensorial descriptive analysis and the triangle test for food products. In addition it is as well the only lab nationwide authorized to conduct microbiological tests to detect bacteria, mildew and yeasts and determine humidity and TCA release, which is part of technological checks on corks. The laboratory also provides consultancy and training courses as part of HACCP plans and conducts the testing foreseen by them. It has long been involved in numerous research projects in cooperation with universities and well-known wine-sector organizations in order to provide concrete solutions to extremely real problems.
Powered by Verticaltech S.r.l.