 HILLS |
NEWSPAPERS & MAGAZINES |
|
|
LINKS |
|
|
USEFUL SITES |
|
|
TELEPHONE BOOK |
|
|
EDITORIAL STAFF |
|
|
 |
|
|
|
|
THE WINE CHIANTI CLASSICO DOCG
AND OTHER TYPICAL PRODUCTS
The documents in possession of the historians testify that
butts with the Gallo Nero wine travelled to England in the 16th
century. The exportation grew even further in the 18th century,
but the radical transformation of the agriculture into a highly
specialised wine producing district was carried out in the 60’s.
|
|
The
Chianti Classico Gallo Nero Docg, among the most precious wines in
the world, is produced with grapes such as Sangiovese (between 75
to 100%), Tuscan Trebbiano and White Malvasia up to 6% and other grapes
up to 15%.
The wine is bright, the colour is lively ruby red that goes towards
garnet red when ageing.
The
perfume has a violet nuance and acquires a delicacy when ageing. The
flavour is harmonious, dry and tends to mellow velvet with the time.
The Chianti Classico Gallo Nero has 12 degrees, which reach 12.5 if
it is a Riserva, which is obtained with a 2 year-ageing and 2 months
of refining in bottles. The excellent flavour of the Chianto Classico
is best appreciated with roasted red meat or wild meat. The exportation
of fine wines is one of the leading sectors for the economy of the
Chianti district and the main markets is the Italian, the USA market
which recently became the main importer, followed by the German and
the UK markets.
Even the farm holidays, which in the last couple of years have
experienced a boom, have favoured many of the local businesses, which
certainly is reflecting the interest in the excellent wine production
as most of the visitors come here for the wine and the wine district.
Try the Vin Santo del Chianto Classico, an amber-coloured dessert
wine which is available both dry and sweet. The great extra virgin
olive oil of the Chianti district recently acquired the mark Dop,
denominazione di origine protetta, (denomination of protected origin).
But this area also produces delicious salamis and cheeses, and the
cuisine, with “poor” ingredients, reserves many surprises
for gourmets, There are lots of restaurants and inns where you can
taste the wine and eat typical dishes. |
|
|
|
 |
|
