hianti Classico comes from the region situated between the cities of Florence and Siena, a highly fertile land made unique by the careful use of both manual and manmade agricultural activities, which over the centuries have truly added to the natural beauty of the area. Due to its characteristic climate, soil and altitude, the land of Chianti Classico is particularly tailored for the production of prized wines. The specification "Classico" refers to the most ancient area of production of the Chianti region.
Specific regulations apply to the Chianti Classico appellation to differentiate it from the Chianti. Most notably is the different minimum percentage of Sangiovese grapes allowed for each appellation: 80% for Chianti Classico vs. the 75% minimum used for Chianti. In addition to the very specific rules that dictate the production methods of Chianti Classico, there are regulations that determine what specific color, odor and flavor the wine must meet.
The Chianti Classico is especially perfect as a compliment to meat-based main courses, such as porchetta allo spiedo, tripe, bistecca alla fiorentina, Colonnata lard, cold cuts and finocchiona di cinta senese. Chianti Classico also goes well with semi-mature Pecorino Toscano cheese, crostini alla toscana and fagioli al fiasco. The wine should be served at a temperature of 60-65°F.
Regulations for the correct preservation of Chianti Classico state that the wine must be stored horizontally on wooden shelves, in a dark space, and at a constant temperature of 50-60°F. The humidity level should be at about 70-75% to keep the cork from drying out.
