Was 2009 a good year for Chianti?

Cooler growing areas with good drainage might have produced the best of 2009, areas such as Chianti Classico, Chianti Rufina and Valdarno.

Is Chianti Classico better than Chianti?

Both wines are mainly made of Sangiovese grape , however, whereas in Chianti it is required a minimum of 70% of Sangiovese, in Chianti Classico this value increases to 80%. A wine (Chianti or Chianti Classico) can also be Sangiovese in purity.

Is 2012 Chianti Classico a good year?

The Chianti Classico 2012 wines are therefore extremely harmonious with excellent balance of alcohol, acidity and polyphenols, resulting in velvety smooth, very fruity wines with a good – but not excessively high – alcohol content.

Is 2019 a good year for Chianti?

All signs point to 2019 Chianti Classico developing into a fresh and balanced vintage due to evenness of acid strength and tannins, proper concentration, an intense aromatic profile, and a slightly lower alcohol content than the recent average — factors which together meet the current market trends while also …

Does Chianti get better with age?

Whilst a Chianti Classico is a high quality wine, it doesn’t have that extensive oak ageing that allows to develop great maturity. In general should really be drunk before the 10 year mark, whereas a great Riserva can last 10-15 years.

Can Chianti Classico be 100% Sangiovese?

Grapes and classification. Since 1996 the blend for Chianti and Chianti Classico has been 75–100% Sangiovese, up to 10% Canaiolo and up to 20% of any other approved red grape variety such as Cabernet Sauvignon, Merlot or Syrah.

Was 2018 a good year for Chianti?

In the last five years, 2016 and 2018 were the most favourable for Chianti Classico. In these years the grapes achieved the best balance between complexity of aromas, power and richness.

How long is Chianti Classico good for?

How long should you age a Chianti Classico?

Chianti Classico must be aged for at least 11 months (may be admitted for consumption only on 1 October of the year following the harvest) and have a minimum alcohol content of 12°. The salt content to 12.5° for the Reserve, which requires a minimum aging of 24 months, of which at least 3 of aging in bottle.