Chianti Superiore DOCG (Superior Chianti CGDO)

Food, Plant source foods, Alcoholic beverages, Fermented alcoholic beverages, Wines, Ordinary wines, Chianti DOCG (Chianti CGDO)

Main characteristics: Red wines, Still wines

Consumption area(s): Italy 🇮🇹

Production area (s): Asciano, Arezzo, Bagno a Ripoli, Barberino Val d’Elsa, Bucine, Capannoli, Capolona, Capraia e Limite, Carmignano, Casole d’Elsa, Casciana Terme, Castelfiorentino, Castelfranco di Sopra, Castelnuovo Berardenga, Castiglion Fibocchi, Cavriglia, Cerreto Guidi, Certaldo, Cetona, Chianciano, Chianni, Chiusi, Civitella in Val di Chiana, Colle Val d’Elsa, Crespina, Dicomano, Empoli, Fauglia, Fiesole, Figline e Incisa Valdarno, Firenze, Foiano della Chiana, Gambassi Terme, Impruneta, Lajatico, Lamporecchio, Larciano, Lari, Lastra a Signa, Laterina, Londa, Lorenzana, Loro Ciuffenna, Lucignano, Marciano della Chiana, Monsummano Terme, Montaione, Montalcino, Montale, Monte San Savino, Montepulciano, Monteriggioni, Monteroni Val d’Arbia, Montelupo Fiorentino, Montemurlo, Montespertoli, Montevarchi, Montopoli Valdarno, Murlo, Palaia, Peccioli, Pelago, Pergine Valdarno, Pienza, Pian di Sco, Pistoia, Poggio a Caiano, Poggibonsi, Ponsacco, Pontassieve, Pontedera, Quarrata, Radicondoli, Rapolano Terme, Reggello, Rignano sull’Arno, Rufina, San Casciano dei Bagni, San Casciano in Val di Pesa, San Gimignano, San Miniato, Santa Luce, Sarteano, Scandicci, Serravalle Pistoiese, Siena, Signa, Sinalunga, Sovicille, Subbiano, Tavarnelle Val di Pesa, Terranuova Bracciolini, Terricciola, Torrita di Siena, Trequanda, Vinci

Charateristics of the wine:

• Maximum grape yield (t/ha): 9.5
• Minimum natural alcoholic strength % vol.: 11.5
• Minimum total alcoholic strength % vol.: 11.5
• Minimum total acidity: 4.0 g/l
• Minimum non-reducing extract: 25.0 g/l
• Grape-to-wine yield: 70
• Maximum wine yield per hectare (hl): 66.5
• Minimum vine density: 4,000 vines/ha

Introduction

Chianti Superiore DOCG is a Chianti DOCG designation that identifies a distinct version of the appellation, characterized by stricter grape-yield requirements and by analytical and organoleptic features associated with a more structured red wine. Compared with standard Chianti, the Superiore designation requires a lower maximum grape yield and a higher minimum level of non-reducing extract in the finished wine.

Description of Chianti Superiore DOCG

The wine has a lively ruby-red colour, which tends towards garnet with ageing. Its aroma is intense, sometimes showing delicate violet notes that become more refined during ageing. On the palate, it is dry, savoury and slightly tannic, gradually developing a softer and more velvety character with maturation.

History of Chianti Superiore DOCG

The Chianti DOCG area is very extensive and includes eight subzones, each characterised by different terroirs and microclimates that influence the wines. However, these geographical distinctions are not always easy for consumers to understand and are sometimes mistakenly perceived as differences in quality. This has led to confusion, with geographical distinctions being interpreted as differences in quality. From the 1980s onwards, some producers also criticised the boundaries of certain areas, particularly Chianti Classico and Colli Fiorentini, considering them too large and heterogeneous in terms of soils and microclimates to give their wines a sufficiently distinctive character.

A major change came with the 1996 Chianti production regulations, when the additional designation “Superiore” was introduced. Wines bearing this designation had to comply with stricter production requirements, be registered in the specific Chianti Superiore register, and could no longer indicate a subzone on the label. The aim was to provide consumers with a more immediately understandable indication of the wine’s level of quality, without requiring detailed knowledge of the climatic geography of Chianti.

At the same time, Chianti Classico DOCG was separated from the general Chianti regulations. As a result, vineyards belonging to the Chianti Classico subzone are not eligible for the “Superiore” designation. The Superiore designation was formally authorised for Chianti DOCG by a ministerial decree of 5 August 1996, with subsequent amendments, the latest mentioned in the source dating to 26 April 2004. Despite its introduction, Chianti Superiore DOCG remained relatively uncommon. In 2004, only 16 producers were registered in the Chianti Superiore register, compared with approximately 5,000 registrations across the various Chianti registers.

Production method for Chianti Superiore DOCG

The production of Chianti Superiore DOCG follows the traditional winemaking practices established in the Chianti production area and is intended to produce a more structured red wine. The regulations require the grapes to comply with the specific lower yield limits established for this designation, while the winemaking, ageing and bottling operations must take place within the delimited production area.

The wine may be subjected to the traditional Governo all’uso Toscano technique, which can enhance its freshness and roundness. Unlike Chianti Riserva DOCG, for which the regulations explicitly establish a two-year ageing period, the Superiore designation is not defined by the same mandatory two-year ageing requirement; its distinction is primarily linked to lower yields and the resulting structural and analytical characteristics. The wine may be released for consumption from 1 September following the harvest.

Nutritional facts table

Nutritional values are not specified in the guidelines. You may refer to the average nutritional facs table for standard ordinary wine.