Chianti Classico is a world-famous wine and one of the most popular wines in Italy. In this article, we take an in-depth look at the production process for Chianti Classico Wine, organic Chianti wine (vino chianti biologico). We will learn about organic farming methods, how grapes are harvested, and what makes Chianti such a unique Tuscan wine.
The organic farming process for Chianti Classico wine starts in the vineyard. When selecting grapes, organic farmers will only choose those that are perfect and free of any defects. Once picked from the vines, these grapes will be sorted by color to ensure uniformity throughout production.
Next, organic farmers will press their organic yields into the tank to extract deep rich flavors with more intense aromatics than conventional wines without sacrificing body or intensity (due to lower acid levels).
Finally, all organic grapes must undergo fermentation using natural yeast cultures as opposed to cultured yeasts which can produce off-flavors like diacetyl or acetaldehyde notes due to high alcohol content and other factors such as excessive sugar intake leading them not being able to complete the fermentation process.
How to make a good Chianti Classico wine?
We have learned organic farming methods; how organic grapes are harvested and what makes Chianti a unique Tuscan wine. To make good organic wines such as the popular “Chianti Classico” variety, organic farmers must adhere strictly to these important pillars:
– Use only high-quality organic grape varieties with low levels of pesticide residues
– Press only sound clean berries in an open container using moderate pressure
– Leave the juice in the tank for at least 24 hours after pressing
– Ferment so that there is no addition of any other product than yeast cells or their metabolic products like acetic acid (vinegar) and alcohol. This will ensure natural fermentation yields more complex aromatics due to lower pH values which allow for organic wines to have more complexity and fullness of body
– Avoid excessive use of organic grape sugar, a nutrient that organic farmers must exercise restraint with because it can lead to high alcohol levels (in excess) as well as produce sulfur dioxide from the yeast cells which may result in an undesirable taste.