Chianti is undoubtedly the best known and most highly regarded wine in the world, even more than champagne. The Chianti DOCG is produced in the heart of Tuscany, in the area between the provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena, in a hilly area with large terraces and valleys crossed by rivers.
The production of Chianti appears to date back to Etruscan times, although only in 1800 came the DOC (Denomination of Controlled Origin), followed in 1967 by the DOCG, Denomination of Controlled and Guaranteed Origin.
Even after the Etruscan period, the production continued abundant in the Roman Empire, surviving the ravages of barbarian invasions and, thanks to the Benedictine and Vallombrosa monks, who led the people of the place to take care of the fields, working themselves in the production of oil and wine.
In a parchment dated 790 appears for the first time the word Chianti, as a territory, while it refers to the wine-making only in 913. Since 1000 then the culture exclusive and specialized grapes, grown in low forms in rows.
In the Middle Ages the vocation of the Chianti wine, in the wake of those who were the teachings of the monks, wins the stage it deserves: the first official wine production is in fact inaugurated in the twelfth century.
In the same period, the birth of Commons is closely linked to the continued growth of wine production, because the sale of wine is an important source of wealth, which reinforces the power and control over the territory.
The habit of drinking wine, at that time, spreads almost galloping and from a product of elite becomes a popular drink consumption. That’s so that the wine comes in all homes, from the rich to the farmers, who most often used it to flavor the water.
At that time the wine is considered a real food and historical sources documenting that it was even used as a drug to treat the sick.
According to official documents, in 1398 the Chianti was a white wine, so different from the red that we know today, although it is not known exactly when it changed color and what characteristics it had at the time.
This wine was known for its freshness and vivacity, characteristics derived from particular wine-making set in 1364 by Giovanni Durante and Robert Guido Bernardi, who chose to add raisins to wine to remove impurities and egg whites, almonds and salt to clarify it, pepper and rose petals for a nice shade.
In 1924, precisely 14 May, 33 local producers founded the consortium Gallo Nero, to protect the wine Chianti and its brand.
Even today, in Tuscany, there are numerous events related to its consortium, which promotes the culture of wine to 360 degrees.