La Casa di San Donato in Perano

A historic Chianti Classico Manor in a Renaissance picture-perfect landscape


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La différence entre l’appellation Chianti et celle de Chianti Classico

best vineyard chianti classico

Ci-dessus: La vigne de la Porta di Vertine dans le coeur du Chianti Classico (dans la commune de Gaiole in Chianti). A noter la forme à amphithéatre. 

C’est une question que l’on nous pose souvent: quelle est la différence entre le Chianti et le Chianti classico?

Une question immédiatement suivie de cette autre: quelle est la meilleure appellation?

Le Chianti et le Chianti Classico sont deux appellations différentes, en d’autres termes les raisins utilisés poussent dans des lieux différents et les règles de vinification son différentes, quoique semblables.

L’appellation “classico” pourrait faire sembler le Chianti Classico plus “typique” ou de qualité supérieure. Ce n’est pas le cas, meme si les règles définissant le Chianti Classico sont plus strictes du Chianti, plus libéral.

Las raisins du Chianti peuvent etre produits dans les provinces toscanes suivantes: Florence, Sienne, Aezzo, Pise, Pistoia et Prato.

Les raisins du Chianti Classico ne peuvent etre produits dans les provinces de Florence et de Sienne que dans les communes suivantes: Barberino Val d’Elsa, Castellina in Chianti, Castelnuovo Berardenga, Gaiole in Chianti, Greve in Chianti, Poggibonsi, Radda in Chianti, San Casciano Val di Pesa, Tavarnelle Val di Pesa.

L’appellationn “classiso” provient du fait que le Chianti Classico couvre les communes originales où fut produit en premier lieu le Chianti, historiquement:  Castellina in Chianti, Radda in Chianti et Gaiole in Chianti (toutes des communes se trouvant dans la province de Sienne)

Le principal raisin utilisé dans les deux appellations est le Sangiovese.

Dans le Chianti Classico le vin doit se composer au moines de 80% de raisins Sangiovese

Dans le Chianti 70% de Sangiovese suffit pour l’appellation.

Le Chianti Classico ne permet que des raisins noirs, le Chianti permet jusqu’à 10% de variétés de raisin blanc.

Il y a d’autres différences encore, notamment le Chianti Classico doit vieillir pendant pus longtempts avant d’etre mis en bouteille: 10 mois minimum pour le Chianti Classico, 3 mois minimum pour le Chianti et 9 mois minimum pour le Chianti Superiore (dénommination du Chianti).

Chianti et Chianti Classico sont  des AOCG appellations d’origine controlée et garantie.


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Chianti: A new and more tenable theory for the origin of the name

http://laportadivertineusa.com/2015/04/09/origin-chianti-name/

APRIL 9, 2015

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Above: The view from Panzano in Chianti.

I’ve spent the better part of my day reading up on all the literature devoted to the origins of the place name Chianti.

Chianti is what is known in toponomastics (the study of place names) as a choronym (Greek for chorus name), in other words, a place name that refers to a number of different places in the same general area.

In the early twentieth century, two theories as to its origins emerged.

On the one hand, scholars have speculated that it came from the Etruscan clante or clanti (the Etruscans were the ancient people who inhabited Italy before the rise of the Roman Empire).

It means step son, god son, or adoptive son in Etruscan. In turn, it comes from the Etruscan clan which means son.

The other theory, which few take seriously, is that it comes from the Latin clango, meaning to clang. The idea would be that Chianti got its name from the sound of cowbells worn by the ubiquitous livestock there — a thesis nearly impossible to support and easily discredited.

But after enough digging around the internets, I found the site of Massimo Pittau, one of the world’s foremost authorities on Etruscan language and the history of the Italian language.

He has proposed that Chianti comes from the Etruscan Ciante, which was pronounced kee-ahn-teh in the ancient language.

Although no one knows its original meaning, it is a well-documented aristocratic family name that can be found in at least two major inscriptions in Tuscany from the Etruscan era.

Because we know that the Etruscans grew grapes and made wine in Chianti, writes Pittau on his website, it’s highly probable that the Ciante family owned vineyards there.

Philology is and has always been an inexact science. And as with any etymological research, it’s practically impossible to arrive at a definitive, water-tight answer.

But Pittau’s theory seems — at least to me, a trained philologist myself — the most tenable.

In my view, the value of this type of research is not the final answer but rather the process that leads to an answer — even when there is none.

Thanks for reading…

jacylaportadivertine's avatarLa Porta di Vertine in the U.S.

panzano in chianti

Above: The view from Panzano in Chianti.

I’ve spent the better part of my day reading up on all the literature devoted to the origins of the place name Chianti.

Chianti is what is known in toponomastics (the study of place names) as a choronym (Greek for chorus name), in other words, a place name that refers to a number of different places in the same general area.

In the early twentieth century, two theories as to its origins emerged.

On the one hand, scholars have speculated that it came from the Etruscan clante or clanti (the Etruscans were the ancient people who inhabited Italy before the rise of the Roman Empire).

It means step son, god son, or adoptive son in Etruscan. In turn, it comes from the Etruscan clan which means son.

The other theory, which few take seriously, is that it…

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Ulivi: Xylella fastidiosa ma si cura

xylellaguzzanti

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Xylella Fasitdiosa ma si curaGuardate questo video che dimostra che l’essiccamento degli ulivi, qualsiasi sia la causa, si può curareDomani pubblico l’intervista alla giornalista che per prima ha indagato su questa vicenda mettendo in allarme anche l’eurispes e la procura di Lecce

Posted by Sabina Guzzanti on Venerdì 27 marzo 2015

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Guardate questo video che dimostra che l’essiccamento degli ulivi, qualsiasi sia la causa, si può curareDomani…

Posted by Sabina Guzzanti on Venerdì 27 marzo 2015