Stroll through a vineyard in Chianti, learn how wine is made and then sample some of Italy's best, says Avril-Ann Braganza
We are on the way to Sienna and stop en route at the hamlet of Castellina in Chianti for a little lesson on wine. As we drive through the gates of the AZ. AG. Poggio Amorelli farmhouse, slopes of vines laden with juicy green grapes greet us. Owned by Adriana and Marco Mazzarini, it specialises in the production of Chianti Classico DOCG, Gallo Nero and Morellino di Scansano DOCG.
As we hop off, the first thing we do is pose for a few pictures and then trot off to visit the family's friendly horse. Soon it's time for our mini wine lesson. “The grapes are first selected and the bad ones are thrown away. They are crushed and the sediments are collected and emptied out in a large container in which it is kept to ferment at a controlled temperature,” Marco tells us, leading us into a huge room with large stainless steel tanks. “If needed, yeast is added while fermenting. Once it has fermented, it is transferred into barrels to begin the ageing process, post which it is finally bottled,” he adds.
Barrels of Wine
We then move on to a room filled with wooden barrels placed horizontally on wooden shelves. The dates written in chalk mark the age of the wine. It is believed that sometime in the 19th century, the Prime Minister of Italy passed a law, which stated that the wine must contain 75-80% of the exact same grade of grapes and should be specifically from Chianti for the wine to be called Chianti; not from Rome, Milan or any other region. When buying Chianti wine, look for the Denomination of Controlled Guarantee (D.O.C.G) label, which signifies that it is authentic Chianti wine.
The Wine we Tasted
The next room we enter has rows of tables lined up, set with wine glasses and plates. Atop a table at the side, stand six bottles of wine. We take our seats on the long benches and plates of bread, bruschetta, cheese, salami and other sliced meats are set before us along with bottles of olive oil. Marco hands out slips of paper to mark which wines we’d like to buy and in what quantity, should anyone be interested in buying some. And then we’re ready to taste! Marco tells us about each wine—red and white—that we’re trying. We munch on bread on top of which we pour olive oil and salami slices to clear our palate before we’re served the next few wines including Morellino di Scansano, Chianti Classico DOCG and Chianti Classico Riserva DOCG.
When we’re finally done, I step out into the bright sunshine to get a few photographs of the plump grapes hanging from the vines, while the others place orders for wine bottles and olive oil. A few friends stroll around soaking in the sunshine and savouring the fresh air, but I’m lost in the world of grapes until it’s time to say arrivederci to the vineyard and continue our journey to Sienna.
All Images: Avril-Ann Braganza
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