Which is the main red grape of Chianti wine?
"Chianti A Chianti wine () is any wine produced in the Chianti region, in central Tuscany, Italy. It was historically associated with a squat bottle enclosed in a straw basket, called a ""fiasco"" (""flask""; ""pl. fiaschi""). However, the ""fiasco"" is only used by a few makers of the wine as most Chianti is now bottled in more standard shaped wine bottles. Baron Bettino Ricasoli (later Prime Minister of the Kingdom of Italy) created the Chianti recipe of 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca in the middle of the 19th century. The first definition of a wine-area called ""Chianti"""
"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"
"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"
"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"
"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."
"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"
"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"
"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"
"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"
"Department of Viticulture and Enology. The seven leading grape varieties are: Other important red wine grapes include Barbera, Cabernet Franc, Carignan, Grenache, Malbec, Mourvèdre, Petite Sirah, Petit Verdot, Sangiovese, and Tannat. Important white wine varietals include Chenin blanc, French Colombard, Gewürztraminer, Marsanne, Muscat Canelli, Pinot blanc, Pinot gris, Riesling, Roussane, Sémillon, Trousseau gris, and Viognier. Up until the late 1980s, the Californian wine industry was dominated by the Bordeaux varietals and Chardonnay. Sales began to drop as wine drinkers grew bored with the familiarity of these wines. Groups of winemakers like Rhône Rangers and a new wave of Italian winemakers"
"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"
"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"
"as the village of Greve and a of hillside north of Greve near as the only officially recognised producers of Chianti. This delineation existed until July 1932, when the Italian government expanded the Chianti zone to include the outlying areas of Barberino Val d'Elsa, Chiocchio, , San Casciano in Val di Pesa and . Subsequent expansions in 1967 would eventually bring the Chianti zone to cover a very large area all over central Tuscany. By the 18th century, Chianti was widely recognised as a red wine, but the exact composition and grape varieties used to make Chianti at this point"
"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"
"cuisines that feature red sauce, as well as with beef, lamb and game. Basic level Chianti is often characterised by its juicy fruit notes of cherry, plum and raspberry and can range from simple quaffing wines to those approaching the level of Chianti Classico. Wine expert Tom Stevenson notes that these basic everyday-drinking Chiantis are at their peak drinking qualities often between three and five years after vintage with premium examples having the potential to age for four to eight years. Well-made examples of Chianti Classico often have the potential to age and improve in the bottle for six to"
"the nearby town of Ostuni. The primary grape variety of the DOC classified red wine is Ottavianello (also known as Cinsaut in France), with the wine sometimes labeled as ""Ostuni Ottavianello"". Ottavnianello must comprise at least 85% of the blend. Up to 15% may consist of Negroamaro and/or Malvasia Nera and/or Notar Domenico and/or Sussumaniello grapes. The white DOC classified wine, Ostuni Bianco, is composed of a blend of mostly Impigno and Francavilla. Impigno must account for at least 50% of the blend with Francavilla usually comprising the remainder. DOC regulations also permit an inclusion up to 10% of Bianco"
"plantings. Other important white wine varieties include Sauvignon blanc, Pinot grigio, Verduzzo, Pinot bianco and Ribolla Gialla. The Picolit grape is the primary grape for sweet wines and is the main grape behind two of the regions DOCGs. Red wines account for around 35% of the region's entire production and is centered on the towns of Buttrio, Cividale del Friuli and Manzano. Merlot is the leading red wine variety followed by Cabernet Sauvignon, Pinot noir, Pignolo, Refosco, Refosco dal Peduncolo Rosso and Schioppettino. In addition to the main Colli Orientali del Friuli DOC, there are two smaller DOCs centered on"
"cherry or ruby red. Perfume: typical, winy, fruity, strongly reminiscent of blackberries. Flavour: dry, slightly acidic, rounded, warm and full-bodied. Serving temperature: ambient. Nero d'Avola Nero d'Avola (; ""Black of Avola"" in Italian) is ""the most important red wine grape in Sicily"" and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala Rubino blends. ""The Black Grape of Avola"" appears to have been selected by growers near Avola"
"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"
"generic IGT label. History of Chianti The history of Chianti dates back to at least the 13th century with the earliest incarnations of Chianti as a white wine. Today this Tuscan wine is one of Italy's most well known and recognizable wines. In the Middle Ages, the villages of Gaiole, Castellina and Radda located near Florence formed as a ""Lega del Chianti"" (League of Chianti) creating an area that would become the spiritual and historical ""heart"" of the Chianti region and today is located within the Chianti Classico ""Denominazione di Origine Controllata e Garantita"" (DOCG). As the wines of Chianti"
"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"
"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"
"eventually other geographic denominations. The wine can be made with Merlot, Bondola, Pinot noir, Cabernet Franc, Cabernet Sauvignon, Carminoir, Gamaret, Garanoir, Diolinoir and Ancellotta for red grapes; and Chasselas, Chardonnay, Doral, Semillon, Sauvignon blanc, Pinot gris, Pinot blanc, Kerner and Riesling x Sylvaner for white grapes. They have the denomination ""Vino da tavola bianco/rosso"" or ""nostrano svizzero"" or ""della svizzera italiana"". The third denomination is simply ""Vino rosso"" or ""Vino bianco"", without an explicit geographic denomination (other than ""Swiss"" or ""of Switzerland""), with year and grape variety. The VITI label was introduced before the appellation, to distinguish the better wines."
"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"
"sweetness levels ranging from ""Secco"" (dry), ""Amabile"" (slightly sweet) to ""Dolce"" (very sweet) with a minimum alcohol level of 15.5%. The white styles are made from a 60-80% blend of Chardonnay and Pinot blanc, up to 30% Trebbiano and up to 15% of other local white grape varieties. The reds can be composed of 60–75% Sangiovese, 15–25% blend of Canaiolo, Cabernet Sauvignon, and Cabernet Franc, 10-25% of Merlot and up to 15% of other local red grape varieties. Both the red and white styles of Vin Santo must be aged a minimum of 3 years in wood prior to release.<br>"
"2004, Seyval blanc was the most grown variety, with Reichensteiner next, with Müller-Thurgau and then Bacchus following closely behind. However, Müller-Thurgau, which was one of the first to be grown during the 20th century renaissance , has recently lost favour, dropping from 134.64 ha (1st) in 1996 to 81.1 ha (3rd) in 2004. Other widely grown varieties of white grape include Chardonnay, Madeleine Angevine, Schönburger, Huxelrebe and Ortega. Red varieties include Dornfelder, Pinot Meunier and Pinot noir, and a few others, but red grapes tend to be grown less often, with 20,184 hL of white wine and only 5,083 hL"
"with Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot, Carménère is considered part of the original six red grapes of Bordeaux. Now rarely found in France, the world's largest area planted with this variety is in Chile, with more than 8,800 hectares (2009) cultivated in the Central Valley. As such, Chile produces the vast majority of Carménère wines available today and as the Chilean wine industry grows, more experimentation is being carried out on Carménère's potential as a blending grape, especially with Cabernet Sauvignon. Carménère is also grown in Italy's Eastern Veneto and Friuli-Venezia Giulia regions and in smaller"
"and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s. However, by 2015, Cabernet Sauvignon had once again become the most widely planted wine grape, with a total of 341000ha under vine worldwide. Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation—the grapes have thick"
"The grapes are limited to a harvest yields of 12 tonnes/ha. Red and ""rose"" wines are a blend of mostly 40–70% Sangiovese, 15–40% Montepulciano with other local varieties permitted up to 30%. The white wines are a blend of at least 40% Trebbiano and at least 40% Malvasia with other local grape varieties permitted to make up to 20% of the remaining blend. Red and ""rose"" wines must have a minimum alcohol level of 11% with whites having a minimum of 10.5%. Sabina has been the seat of a Catholic bishopric since the 6th century, though the earliest names in"
"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"
"Pais Pais is a red wine grape that has played a prominent role in the Chilean wine industry. Up until the turn of the 21st century, it was Chile's most planted variety until it was overtaken by Cabernet Sauvignon. Today it is most commonly used in the production of jug wine in the Bío-Bío, Maule and Itata River regions in the south. The grape is sometimes known as ""Negra Peruana"". In Argentina the grape is known as ""Criolla Chica"". The Pais has one of the longest viticultural history in Chile, believed to have been brought to the region by Spanish"
"Nero d'Avola Nero d'Avola (; ""Black of Avola"" in Italian) is ""the most important red wine grape in Sicily"" and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala Rubino blends. ""The Black Grape of Avola"" appears to have been selected by growers near Avola (a small town in south east Sicily) several hundred years ago. Initially, it was confined to the southern tip of the island but"
"is a large cross with a CAI summit book. Italian wine, both red, white, ""rose"" and sparkling, under the Taburno DOC appellation comes from vineyards in the foothills around the mountains in Campania. Grapes destined for DOC production must be harvested up to a maximum yield of 13 tonnes/hectare with the finished wines fermented to a minimum alcohol level of 11%. The Taburno DOC is currently a subzone of the Sannio DOC label. Red and ""rose"" Taburno is a blend of 40-50% Sangiovese, 30-40% Aglianico with up to 30% of other grape varieties (both red and white), such as Barbera"