The modern recipe for Chianti Classico was created by Barone Bettino Ricasoli in the middle of the 19th century. It consisted of two red grapes--70% Sangiovese, 15% Canaiolo-- and one white grape--15% Malvasia. Barone Ricasoli was not only Prime Minister of Italy, but also an entrepreneur and researcher dedicated to farmland and vineyards. Today the Chianti forumula includes 80% Sangiovese and 20% of other grapes. Malvasia is only used when the wine is not meant to be aged.
The thought of Chianti may drum up pictures of a squat little bottle in a straw basket called a fiasco ("flask") which was rather basic table wine. However, today due to proper planting of Sangiovese on hillsides of limestone coupled with later harvesting and yield reduction, world-reknown Chianti is being produced that is both elegant and robust.
The Castello di Brolio Chianti Classico 2006 from the Ricasoli estate is a world-class wine that is Wine Spectator's #5 wine for 2009. The grapes came from the Brolio vineyard in the commune of Gaiole within Chianti. The vineyards are 1200 ft above sea level on south/southwest facing slopes of calcerous rock. The 2006 long, warm, and dry growing season was one of the best of the decade allowing the grapes to reach perfect ripeness. All of these factors are expressed in the Catello di Brolio with stunning aromatics of cherry, blackberry, and dried fruit along with mocha and spice. The tannins are fine, the acidity in balance, and the finish long. It is a complex wine with great style worthy of aging up to 20 years.
Once you taste the Castello di Brolio you will most certainly shed the Chianti image of the straw basket wine of old. A little Pavarotti in the background, a plate of Bistecca Fiorentina, and a glass of Chianti from Barone Ricasoli will produce images of Tuscan hillsides dotted with vineyards being tended by a caring Italian farmer.
Salute!
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