During the 19th century, wine production in the Chianti area could no longer remain exclusively linked to local and artisanal agriculture; its effect on trade relations had now made classification necessary, both to negotiate sales and in order to present it to consumers.
Mid-century, Baron Bettino Ricasoli definitively linked his name to the famous wine produced in this area. The most significant result of his experiences was that of having sought and found the correct blend of grape varieties to produce this high quality wine.
In 1872 Ricasoli wrote: “…I confirmed the results already obtained from the initial experiences, that is, that the wine (Chianti) receives from Sangiovese its main dose of aroma (for which I particularly aim) and a certain vigorous sensation; from canajolo, the sweetness that mitigates the hard quality of the former, without diminishing its aroma, with which this grape is also endowed; malvagia, which could even be excluded for wines destined for ageing, tends to dilute the product of the first two grapes, increases the flavour and makes it lighter and more suitable for use as a daily table wine”. Thus the first “recipe” for Chianti wine was created, highlighting the central importance of Sangiovese, the area’s main grape variety.
