Barolo & Chianti
The Barolo Wine Region is a DOCG located in Piedmont, Italy. Prior to the 19th century, Barolo wasn’t the tannic, dry wine that it is today. In fact, the cold winter months in Piedmont caused the yeast to go dormant, halting fermentations and leaving behind residual sugar. With increased winemaking knowledge, vinification techniques were modernized and fermentations were properly completed. Barolo based wines are notably modest in color, with high levels of both acid and tannin and aromas of tar, roses and truffles.
For a Chianti to be called Chianti, it must be produced in the Chianti region and be made from at least 80% Sangiovese grapes. While most Chiantis are 100% Sangiovese, some winemakers in the region like to blend the Sangiovese with a little Cabernet, Merlot or Syrah to soften the finished wine.