"were 100% varietal Sangiovese. Others wanted the flexibility to experiment with blending French grape varieties such as Cabernet Sauvignon and Merlot or to not be required to blend in any white grape varieties. The late 20th century saw a flurry of creativity and innovation in the Chianti zones as producers experimented with new grape varieties and introduced modern wine-making techniques such as the use of new oak barrels. The prices and wine ratings of some Super Tuscans would regularly eclipse those of DOC sanctioned Chiantis. The success of the Super Tuscans encouraged government officials to reconsider the DOC regulations in"
"while Chiantis that have only red grape varieties will be fuller and richer. While only 15% of Cabernet Sauvignon is permitted in the blend, the nature of the grape variety can have a dominant personality in the Chianti blend and be a strong influence in the wine. Chianti Classico wines are characterised in their youth by their predominantly floral and cinnamon spicy bouquet. As the wine ages, aromas of tobacco and leather can emerge. Chiantis tend to have medium-high acidity and medium tannins. The acidity in the wines make them very flexible with food and wine pairings, particularly with Italian"
"varietal wines can be produced as long as at least 90% of the wine is composed of the same grape. The reds are usually a blend of 65-100% Uva di Troia, up to 35% of Sangiovese, Montepulciano, Pinot noir and Aglianico. The ""roses"" include 65-100% Uva di Troia and/or Bombino nero with the other red grape varieties filling out the rest. The whites are composed mainly of Pampanuto (65-100%) with other local white grape varieties filling out the rest. Red and ""rose"" grapes are limited to a harvest yield of 14 tonnes/ha and must make a wine with a minimum"
"along with other local red grape varieties to make up to 10% of the blend along with Sangiovese (75-100%), Canaiolo (up to 10% on its own) and the white grapes Trebbiano and Malvasia (up to 10% collectively). Its use is far less common in the Chianti Classico DOCG (which also no longer include the white wine grapes among its permitted varieties) though it is technically still allowed. Grapes destined for Chianti DOCG production must be harvested to a yield no greater than 8 tonnes/ha with the finished wines needing to attain a minimum alcohol level of at least 12%. Despite"
"jammy red wines from Sicily and Apulia to add color and alcohol to the blend—an illegal practice that did little to improve the quality of Chianti. From the 1970s through the 1980s, a revolution of sorts spread through Tuscany as the quality of the Sangiovese grape was rediscovered. Winemakers became more ambitious and willing to step outside DOC regulations to make 100% varietal Sangiovese or a ""Super Tuscan"" blend with Bordeaux varietals like Cabernet and Merlot. Today there is a broad range of style of Chianti reflecting the Sangiovese influence and winemaker's touch. Traditional Sangiovese emphasize herbal and bitter cherry"
"red Sangiovese grape and are called ""Occhio di Pernice"" (meaning ""eye of the partridge"". While traditionally produced in the Chianti DOC region, these wines are produced throughout Tuscany including the Carmignano DOC (the Carmignano DOCG is used for red wines only), Montecarlo DOC, Cortona DOC, Bolgheri and Elba DOCs. In Germany, several regions are noted for their distinct style of rosé (German ""rosewein"" or ""roseewein""). Several terms are used to denote these different styles depending on how the wine was made, from what grapes and in what region. The term ""Weißherbst"" is a type of German rosé made from a"
"authorities re-evaluated the DOC regulations for the Chianti region in attempt to bring some of these Super Tuscans back into the fold. They changed the grape blend composition of Chianti (not Classico or Riserva) to require a minimum of 75-90% Sangiovese, 5-10% Canaiolo nero, 5-10% Trebbiano Toscano, Malvasia bianca Lunga, and up to 10% other varietys. With respect to Chianti Classico, a minimum of 80% Sangiovese is required, and up to 20% other varieties allowed. Beginning with the 2006 vintage, no white grapes are allowed in the composition of Chianti Classico. Chianti Classico Riserva is required to have a minimum"
"Chianti Classico and is produced with a blend of Trebbiano and Malvasia Bianca. Red and rosé styles are also produced mostly based on the Sangiovese grape. The wines are aged in barrels for a minimum of three years, four if it is meant to be a ""Riserva"". Tuscany's 42 DOC and 11 DOCG are spread out across the region's ten provinces. Brunello is the name of the local Sangiovese variety that is grown around the village of Montalcino. Located south of the Chianti Classico zone, the Montalcino range is drier and warmer than Chianti. Monte Amiata shields the area from"
"on the grape varieties and production methods used to make the wine. While white grapes, such as Trebbiano and Malvasia in Tuscany, are most widely used, red grape varieties (such as Sangiovese) can be used to produce a ""rosé"" style wine. When red grape varieties are used, the wine is often labelled as Occhio di Pernice, which has its own DOC classification in several regions of Italy. The wines can be made to fit any style of sweetness levels from bone dry, almost Fino Sherry-like, to extremely sweet and on par with the botrytised wines of France and Germany. The"
"be drunk younger and not aged for long. In general, Chianti Classicos are described as medium-bodied wines with firm, dry tannins. The characteristic aroma is cherry but it can also carry nutty and floral notes as well. In 2006, the use of white grapes Trebbiano and Malvasia was prohibited (except in Chianti Colli Senesi until the 2015 vintage). Local laws also require wines to have a minimum of 70% Sangiovese (and 80% for the more prestigious Chianti Classico DOCG). The native varieties Canaiolo and Colorino are also permitted, as are the classics Cabernet Sauvignon and Merlot to a limited degree."
"Barbera Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full body, low tannins and high levels of acid. Century-old vines still exist in many regional vineyards and allow for the production of long-aging, robust red wines with intense fruit and enhanced tannic content. The best known appellation is the DOCG (Denominazione di Origine Controllata e Garantita) Barbera d'Asti in the Piedmont region: the highest-quality Nizza DOCG wines are produced within a sub-zone of"
"and the whites and ""roses"" fermented to 11%. Red Cilento wines are a blend of 60-70% Aglianico, 15-20% of Piedirosso and/or Primitivo, 10-20% Barbera and up to 10% of other local red grape varieties. The whites are a blend of 60-65% Fiano, 20-30% Trebbiano, 10-15% of Greco and/or Malvasia bianca with up to 10% of other local white varieties. The ""roses"" are blends of 70-80% Sangiovese, 10-15% of Piedirosso and/or Primitivo and up to 10% of other local red grape varieties. A separate varietal Aglianico can also be produced under the Cilento DOC provided that at least 85% of the"
"was discovered that the ""Bonarda"" grape, which is the 2nd most widely planted red grape, after Malbec, in Argentina was the Italian wine grape Bonarda Piemontese imported by Italian immigrants. The grape is also grown in California where it is known as ""Charbono"". In California, Bonarda/Douce noir/Charbono is produced in very limited amounts with the grape having been described as a ""cult wine"" for its scarcity and devotion of its connoisseurs. However, growers such as Jim Summers of the Napa Valley winery Summers Estate describes the variety as ""... the Rodney Dangerfield of wine"" and notes that it is a"
"is also allowed. The red blend must comprise at least %50% Sangiovese, with the remaining 50% allotted to any combination of Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Lacrima, Merlot and/or Montepulciano. The red wine of this appellation is called Colli Maceratesi Rosso and must comprise at least 50% of the Sangiovese grape with the remaining 50% from Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Lacrima Merlot and Montepulciano. Colli Maceratesi DOC Colli Maceratesi is a denominazione di origine controllata wine made in the province of Macerata, in the region of Marche, Italy. The DOC was created in 1975, and allows white and red"
"Gentile, Sangiovese Grosso, Sangiovese Nostrano, Sangiovese Piccolo, Sangiovese Toscano, Sangioveto (in Tuscany), Sangioveto dell'Elba, Sangioveto Dolce, Sangioveto Grosso, Sangioveto Montanino, Sanvincetro, Sanzoveto, Tabernello, Tignolo, Tipsa, Toustain (in Algeria), Tuccanese (in Apulia), Uva Abruzzi, Uva Tosca, Uvetta, Uva brunella, Uva Canina, Vigna del Conte (in Calabria) and Vigna Maggio (in Tuscany). Sangiovese Sangiovese (; ) is a red Italian wine grape variety that derives its name from the Latin ""sanguis Jovis"", ""the blood of Jupiter"". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespred grape in Tuscany), Campania and Sicily, outside Italy"
"important of Italy's many grape varieties. Other important whites include Carricante, Coda de Volpe, Cortese, Falanghina, Grechetto, Grillo, Inzolia, Picolit, Traminer, Verduzzo, and Vernaccia. Non-native varieties include Chardonnay, Gewürztraminer (sometimes called ""traminer aromatico""), Petite Arvine, Riesling, Sauvignon blanc, and others. Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia. ""International"" varieties such as Cabernet Franc, Cabernet Sauvignon, Merlot, and Syrah are also widely grown. The term ""Super Tuscan"" (mostly used in the English-speaking world and less known in Italy)) describes any wine (mostly red, but sometimes also"
"make rich, deep colored, full bodied wine that does well with some time in oak. Well made examples of the wine have good balance between the grape's acidity and tannins with flavor notes of plum and blackberry. Most experts believe that it is not related to the Lombardy Pignola grape of the Valtellina region. Pignolo (grape) Pignolo is a red Italian wine grape grown predominantly in the Friuli-Venezia Giulia region of northeast Italy. Believed to have been cultivated in the hills of Rosazzo, the grape is now a prominent variety in the Colli Orientali del Friuli ""Denominazione di origine controllata"""
"Grignolino Grignolino () is a red Italian wine grape variety commonly grown in the Piedmont region. It makes light colored wines and rosés with very fruity aromas, strong acidity and tannins. The name Grignolino derives from the word ""grignole"" which means ""many pips"" in the local Piedmontese dialect of the Asti region. The abundance of pips, or seeds, contribute to the strong, bitter tannins associated with the wine. Modern winemaker try to avoid the excess tannins with gentle and slow pressings. Grignolino has two ""Denominazione di origine controllata"" (DOCs) that produce wine from it - Asti and Monferrato Casale. Ampelographers"
"is often fruity, with high acidity. It can be delicate with less tannin than wine made from the Nebbiolo grape. Dolcetto on the other side, is not, as the name indicates, sweet. Dolcetto means ""little sweet one"". (dolce is Italian for sweet). The grape gives fresh and dry red wines with some tannin. The wines made with the Dolcetto grape are typically consumed relatively young. The sparkling wine Asti spumante is made from the Moscato grape. The majority of the area's winemaking take places in the provinces of Cuneo, Asti and Alessandria. The Brachetto is another variety used for making"
"21st century showed that the two grapes are distinct varieties with no known genetic relationship between them. Barbera bianca is a mid-ripening grape variety that is prone to producing high yields if not kept in check with winter pruning and late season green harvesting. Even at full ripeness, the grapes have very high levels of tartaric acid. In 2000, there were 280 hectares (690 acres) of Barbera bianca planted in Italy, nearly all of it in the province of Alessandria. It is most commonly found in older vineyards around the communes of Acqui Terme and Alessandria. Here the grape is"
"research. In the last three decades, more than 50% of the vineyards in the Chianti Classico subregion have been replanted with improved Sangiovese clones and modern vineyard techniques as part of the Consorzio Chianti Classico's project ""Chianti 2000"". In 2014 a new category of Chianti Classico was introduced: Chianti Classico Gran Selezione. Gran Selezione is made exclusively from a winery’s own grapes grown according to stricter regulations compared to regular Chianti Classico. Gran Selezione is granted to a Chianti Classico after it passes a suitability test conducted by authorised laboratories and after it is approved by a special tasting committee."
"Sciascinoso Sciascinoso is a variety of red grape from Campania in the south of Italy. The clusters and berries are large. The cluster is slightly conical or cylindrical. It produces very colourful wines which are drunk within a year. It is usually blended with Piedirosso and Aglianico wines. About 440 hectares were under cultivation in 1999. Sciascinoso is used to make red Lacryma Christi wine. The growing tip is open, fluffy, with a slightly reddish tinge. The whitish young leaves are also hairy. The medium to large leaves are lobed and strongly sinuate. The petiole sinus is U-shaped. The serrated"
"Plassa Plassa (also known as Scarlattino) is a red Italian wine grape variety that is grown in the Piedmont wine region of northwest Italy where it was once historically used as a table grape but now is almost always used for winemaking. Here the grape is most often used as a minor blending component adding tannins to wines made from Barbera, Neretta Cuneese, Grisa nera and Chatus. The name ""Plassa"" is derived from the word ""pellaccia"" which in the local Piedmontese dialect means ""hard skin"" and is a reference to the very thick grape skins of Plassa berries. Ampelographers believe"
"other local grape varieties such as Arilla and San Lunardo. Grapes are limited to a harvest yield of no more than 10 tonnes/ha with a finished minimum alcohol level of at least 11%. For wines labeled as ""Bianco Superiore"", the yield is further restricted to a maximum of 8 tonnes/ha with a minimum alcohol level of 12%. Only certain subareas of the Ischia DOC can produce ""Bianco Superiore"" with the blend needing to contain 50% Forastera, 40% Biancolella and 10% San Lunardo. Red wines produced under the Ischia DOC are composed of 50% Guarnaccia, 40% Piedirosso (known under the local"
"of quality. In the late 20th century, research by the Italian government and Chianti Classico Consorizo discovered that some of the best producing clones, from a wine quality perspective, came from the Emilia-Romagna region where they are today being propagated under the names ""R24"" and ""T19"". Another Italian study published in 2008 using DNA typing showed a close genetic relationship between Sangiovese on the one hand and ten other Italian grape varieties on the other hand: Foglia Tonda, Frappato, Gaglioppo, Mantonicone, Morellino del Casentino, Morellino del Valdarno, Nerello Mascalese, Tuccanese di Turi, Susumaniello, and Vernaccia Nera del Valdarno. It is"
"Ciliegiolo Ciliegiolo is a variety of red wine grape from Italy, named after the Italian for 'cherry'. It is a minor component of traditional blends such as Chianti, but interest has revived in recent years. In Umbria it is made into a light quaffing wine, while in Tuscany it is made into a bigger, more structured style. A study published in 2007 using DNA typing tentatively identified the Ciliegiolo and Calabrese di Montenuovo as the parents of Sangiovese, but this was immediately disputed by another study published the same year which claimed Ciliegiolo was the offspring of Sangiovese rather than"
"Barbera bianca Barbera bianca is a white Italian wine grape variety that is grown in the Piedmont wine region of northwest Italy. Despite being named ""Barbera bianca"", the grape is not a color mutation of the red Piedmontese wine grape Barbera that is the third most widely planted grape variety in Italy. In fact, DNA analysis conducted in the early 21st century shows no genetic relationship at all between the two grape varieties. Barbera bianca is noted for its high acidity levels, the vast majority of it tartaric rather than malic acid. This propensity for high acid lends the grape"
"and a minimum of six years for ""gran vino."" Over twenty grape varieties are grown in Chile, mainly a mixture of Spanish and French varieties, but many wineries are increasing experimentation in higher numbers. For most of Chile's history, Pais was the most widely planted grape only recently getting passed by Cabernet Sauvignon. Other red wine varieties include Merlot, Carménère, Zinfandel, Petite Sirah, Cabernet franc, Pinot noir, Syrah, Sangiovese, Barbera, Malbec, and Carignan. White wine varieties include Chardonnay, Sauvignon blanc, Sauvignon vert, Sémillon, Riesling, Viognier, Torontel, Pedro Ximénez, Gewürztraminer and Muscat of Alexandria. Chilean winemakers have been developing a distinct"
"Colorino Colorino is a red Italian wine grape variety planted primarily in Tuscany. The grape is known for its deep dark colouring and is used primarily as a colouring agent in red blends. In the history of Chianti it played a minor role, mostly for its affinity and use to the ""governo"" winemaking technique. Like Canaiolo, Colorino did not rot easily while going through the partial drying process to later be added to the fermenting grape must. However the grape did not provide the same level of fruit and softening effect that Canaiolo did and fell out of favour. In"
"Grenache Grenache () or Garnacha () is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, where the grape most likely originated. It is also grown in the Italian isle of Sardinia, the south of France, Australia, and California's San Joaquin Valley. It is generally spicy, berry-flavored and soft on the palate and produces wine with a relatively high alcohol content, but it needs careful control of yields for best results. Characteristic flavor profiles on Grenache include red fruit flavors (raspberry"
"so far unidentified, grape variety. Frappato di Vittoria is also known under the synonyms Frappato, Frappato Nero, Frappato Nero di Vittoria, Frappatu, Frappatu di Vittoria, Nerello, Nerello di Catania, and Nero Capitano. Frappato Frappato di Vittoria or Frappato is a red Italian wine grape variety planted primarily in Sicily. As a varietal, Frappato produces light bodied wines with a distinct grapey aroma. It is most commonly seen as a component of Sicily's only DOCG wine, Cerasuolo di Vittoria, which consists of 30-50% Frappato and 50-70% Nero d'Avola. An Italian study published in 2008 using DNA typing showed a close genetic"
"of the Columbia Valley AVA of Washington State, the grape has good resistance to drought conditions and often requires little irrigation. For the best quality, yields need to be kept in check as the vine is notably vigorous and prone to overproduction. In Chianti, most quality conscious producers limit their yields to 3 pounds (1.5 kg) of fruit per vine. Wine made from high-yielding vines tend to produce wines with light color, high acidity, and less alcohol, which are likely to oxidize (""brown"") prematurely due to a lower concentration of tannins and anthocyanins (anti-oxidants). Fully developed grapes are typically 19"
"Chianti heartland. Only Chianti from this sub-zone may boast the black rooster seal (known in Italian as a ""gallo nero"") on the neck of the bottle, which indicates that the producer of the wine is a member of the Chianti Classico Consortium, the local association of producers. Other variants, with the exception of Rufina from the north-east side of Florence and Montalbano in the south of Pistoia, originate in the respective named provinces: Siena for the Colli Senesi, Florence for the Colli Fiorentini, Arezzo for the Colli Aretini and Pisa for the Colline Pisane. In 1996 part of the Colli"