Summaries for points
The rules for the Chianti Classico D.O.C.G.| LAWS | Ministerial Decree August 5, 1996 Decree May 16, 2002 |
| DENOMINAZIONE | Chianti Classico Denominazione di Origine Controllata e Garantita |
| DELIMITED ZONE | Unchanged from 1932 to today (Ministerial Decree 7/3/1932/-7/31/31/7/ 1932/7/31/7/1932) |
| NATURE OF THE TERRAIN |
Hilly terrain with a maximum altitude of 700 meters (2,1810 feet). Sandstone substrata, calcareous-marly, clayey schist, sand and pebbles |
| VARIETIES | Sangiovese from 80% to 100% of surfaces inscribed in the vineyard register; complementary red varieties recommended or authorized by the region of Tuscany, up to 20% |
| PLANTING DENSITIES | Such as not to modify the unusual characteristics of the grapes and the wine |
| TRAINING SYSTEM | Horizontally head-trained systems of the tendon type are prohibited |
| MINIMUM DENSITY, OF VINES PER HECTARE |
For new planting (beginning in 1997) the minimum density per hectare must be 3,350 vines (1,356 an acre) |
| BEGINNING OF PRODUCTION OF THE VINEYARDS |
Beginning with the 4th year of planting |
| MAXIMUM PRODUCTION GRAPES | 75 quintals per hectare, 3 kilos per vine |
| LIMITATIONS ON PRODUCTION | If allowed production is exceeded by more than 20%, all the production is declassified; the excess cannot be identified as a Denominazione di Origine Controllata wine. In certain vintages, the region can reduce the maximum limit of production accepted by the regulations |
| PRODUCTION RESTRICTIONS | Applied in the field and in the winery before and during the harvest |
| TECHNIQUES OF CULTIVATION | All types of forcing are prohibited; emergency irrigation is permitted |
| HARVESTING TECHNIQUES | Selection of the grapes |
| MAXIMUM YIELD OF WINE FROM GRAPES | Yield must not exceed 70%; whenever it is superior to 70% but not more than 75% the excess has no right to the Denominazione di Origine Controllata; beyond the said percentage limit, all the production must be declassified to a vino da tavola wine. |
| ALCOHOL LEVEL | Total minimum alcohol level at the time the wine is released for consumption: 12° and 12.5° for the Riserva |
| ENOLOGICAL TECHNIQUES | During vinification only local, fair and constant practices are permitted by the regulations in force, including the traditional enological practice of the "governo all'uso toscano." |
| CHEMICAL CHARACTERISTICS | Maximum reducing sugar: 4 grams/liter Total minimum acidity: 4.5 g/l Minimum net dried extract: 23 g/l |
| SENSORY CHARACTERISTICS | Limpidity: limpid Color: Lively ruby red tending to garnet with aging Odor: Vinous, with scents of violets and with a pronounced character of finesse that develops during aging. Flavor: Harmonious, dry, sapid, lightly tannic flavor that in time fines, becoming softer and more velvety. The wine that has undergone the governo shows liveliness and rotundity. |
| YEAR OF RELEASE FOR CONSUMPTION | From October 1 of the year following the harvest |
| ISSUANCE FOR CONSUMPTION AS A RISERVA | After a minimum of 24 months of maturation of which at least three months of fining in the bottle, beginning on January 1 after the harvest |
| VINIFICATION AND BOTTLING | The processes of vinification, preservation and bottling must be carried out in the production zone |
| CERTIFICATION | To have the right to the D.O.C.G. Chianti Classico, each batch of wine, in addition to coming from vineyards entered on the register, must undergo chemical-physical and sensory examination |
| BOTTLING | The D.O.C.G. wine can be issued for sale only in containers of less than 5 liters. The bottles must bear the state insignia indicating that the wine has been certified |
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