In September I visited the Chianti Colli Fiorentini area which literally means Chianti of the Florentine Hills which covers 11 per cent of the overall Chianti area. “Vinum Florentinum, known since the first centuries of the Christian era was produced on these hills.
Chianti wines started to distinguish themselves in the 15th and 16th centuries and grew in reputation for their wine-making methods based on the blending of Sangiovese and other grapes and long fermentation with dried grapes to enrich the musts with colour and natural sugars. Both red and white grapes were used in the Chianti blend.
Italian wines are meant to be drunk with food and that’s when they can be best appreciated. They are less successful as aperitif. In fact wine has always been the most humble of Tuscan comforts on the table at every meal, except breakfast, sometimes, with a piece of bread, a meal itself.