Chianti Blend and Requirements
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. Since 2006, the use of white grape varieties such as Malvasia and Trebbiano have been prohibited in Chianti Classico. Chianti Classico must have a minimum alcohol level of at least 12% with a minimum of 7 months aging in oak, while Chianti Classico's labeled riserva must be aged at least 27 months at the winery, with a minimum alcohol level of at least 12.5%. The harvest yields for Chianti Classico are restricted to no more than 3 tonnes per acre (7.5 tonnes/hectare). For basic Chianti, the minimum alcohol level is 11.5% with yields restricted to 4 tonnes per acre (9 tonnes/hectare).
The aging for basic Chianti DOCG is much less stringent with most varieties allowed to be released to the market on 1 March following the vintage year. The sub-zones of Colli Fiorentini, Montespertoli and Rufina must be aged for a further three months and not released until 1 June. All Chianti Classicos must be held back until 1 October in the year following the vintage.
| Comparative table of Chianti laws of production | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| normal | Classico | Colli Aretini | Colli Fiorentini | Colli Senesi | Colline Pisane | Montalbano | Montespertoli | Rùfina | Superiore | |
| Max. grape prod. (t/ha) | 9.0 | 7.5 | 8.0 | 8.0 | 8.0 | 8.0 | 8.0 | 8.0 | 8.0 | 7.5 |
| Max. grape prod. (kg/vine) | 4.0 | 3.0 | 4.0 | 4.0 | 4.0 | 4.0 | 4.0 | 4.0 | 4.0 | 2.2 |
| Min. vines/ha | 3,300 | 3,350 | 3,300 | 3,300 | 3,300 | 3,300 | 3,300 | 3,300 | 3,300 | 4,000 |
| Min. age of vineyards (years) | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| Min. wine dry extract (g/l) | 19 | 23 | 21 | 21 | 21 | 21 | 21 | 21 | 21 | 22 |
| Min. alcohol cont. (%) | 11.5 | 12.0 | 11.5 | 12.0 | 11.5 | 11.5 | 11.5 | 12.0 | 12.0 | 12.0 |
| Min. aging (months) | 3 | 10 | 3 | 9 | 3 | 3 | 3 | 6 | 9 | 9 |
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