Produced and Bottled By

A term found on U.S. wine labels, indicating that not less than 75% of the wine was fermented at the address on the label, and that the wine was bottled at that address. See VINTED AND BOTTLED BY.

Which grape variety is legally allowed to be blended with sangiovese to make a Chianti?

A. Malvasia

B. Merlot

C. Canaiolo

D. All of the above

While Chianti mostly consists of sangiovese, Tuscany’s most-planted grape variety, both red and white grapes are used in blending. A basic modern formula for Chianti can be anywhere from 70% to 100% sangiovese; no more than 10% canaiolo; and no more than 15% “other authorized reds” like cabernet sauvignon and merlot. The white grapes malvasia and trebbiano can still be used (although they rarely are) for up to 10% of the blend.

“On one particular occasion, André [Tchelistcheff] and I were visiting Sancerre [in France’s Loire Valley], specifically Didier Dagueneau. But before we arrived at the winery, André told us to stop by the road. He got out and walked over to the vineyard, bent down, grabbed a handful of dirt in his hands, rubbed it and then told me to do the same. Then he said, ‘Smell it because that is what you will smell in the wine.’ And he was right. When we tasted Didier’s ‘Silex,’ I was overwhelmed by the aroma and unique mineral character in the wine.”

—Rob Davis, winemaker at Jordan Winery in Alexander Valley, California, talking about his mentor, the late André Tchelistcheff, who is considered the father of California winemaking

Get WineSpeed