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History and features of  Chianti

Chianti wine has a brilliant ruby ​​color, tending to garnet and profusely vinous smell. The taste is dry, softer with time to soft velvety. The maximum sugar content must be 4 grams per liter of reducing sugars, total dry extract 2.3% and total minimum acidity 5 per thousand. Chianti Classico must be aged for at least 11 months (may be admitted to consumption only from 1 October of the year following the harvest) and have a minimum alcoholic strength of 12 °. Indisputable Chianti Classico protagonist is the Sangiovese of superior quality, present in percentages that can range from 80 to 100%. Other red berries are allowed for a total amount of up to 20%: Canaiolo, Colorino, Cabernet Sauvignon and Merlot. Two white grapes such as Malvasia and Trebbiano are allowed, which alone or together can reach a maximum of 6% (until the vintage of 2005).

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