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Valdichiana Doc Link to product report Valdichiana Doc takes its name from the valley in Tuscany of the same name in which it is produced. Val di Chiana is the largest of the Apennine valleys and has always been dedicated to the cultivation of the vine. In fact the wines produced in this area were already renowned in the past. The Virgin White was particularly renowned for its medicinal qualities. Further at the beginning of the 1900s the Val di Chiana wines were exported to France for the production of champagne.
Recognised in 1979 the controlled denomination of origin Valdichiana includes the White or Virgin White, Chardonnay, Grechetto, Red, Rosé, Sangiovese, Vin santo and Reserve Vin santo types. How it is consumed Virgin White Valdichiana Doc goes well with fresh pecorino cheese, panzanella, marzolino, fish-based dishes, rice soup, acquacotta and minestrone. It should be served in medium size wide tulip shaped glasses at about 8°. The Red wine instead should be savoured in bordeaux wineglasses at 16-18° gradi with panzanella, Tuscan-style croutons, Colonnata lard, Tuscan caciotta cheese, lentil soup, beans, tripe and chicken. The Rosé variety too goes well with panzanella, Tuscan caciotta cheese, Colonnata lard, but all with ribollita and Florentine-style saddle of pork. It should be served in medium size wide tulip shaped glasses at 12-14°. How it is conserved The Valdichiana Doc wines should be conserved with the bottles placed horizontally on shelves capable of cushioning impacts, further the place of storage must be dark with a constant temperature of 10-15°C. To prevent the corks from drying humidity should be in the range of 70-75%. How it is produced In the production of the Virgin White wine (white winemaking method) the juice is immediately extracted from the fruit, so that fermentation only involves the liquid part and not the peel, but recently innovative techniques of cold or film maceration are being adopted which aim at having the primary aromatic substances contained in the peel pass into the must. Frequently pressing is of the whole grape, when not previously pressed, to separate the must from the solid parts, reducing laceration of the peel to a minimum. After pressing the must is filtered, the particles in suspension removed, sulphur dioxide added and the must is fermented at no more than 20°C. Finally the wine is drawn from the vats and decanted to clear it. After decanting the product is ready for bottling.
In the processes of producing the Red wine fermentation of the must is with the marc (composed of the solid parts of the grape, peel and stalks), that during this phase releases part of the substances contained in it. The grapes are pressed and mostly the stalks removed, then the must is fermented and macerated in special containers. The phases that follow are the drawing from the vats, which allows the marc to be separated from the must and the flower of the wine obtained, decanting to eliminate other solid substances, refinement and ageing. At the end of this period the wine is bottled.
The production of the Rosé wine applies a white method of fermentation of the red grapes. This being a form of winemaking used to obtain fine wines, stalk removing presses are required that delicately handle the grapes; the must so obtained is placed in special containers in which it undergoes a very brief maceration. At the end of these processes the flower of the wine is separated from the marc and decanted, to separate the liquid part from the dregs and eliminate the other solid substances, stabilised and bottled Product report
| Categories | This controlled denomination of origin is produced in the White or Virgin White (also Sparkling and Semi-sparkling), Chardonnay; Grechetto; Red; Rosé; Sangiovese; Vin santo and Reserve Vin santo types |
| Description | White Valdichiana Doc is produced from 20% of Tuscan Trebbiano and 80% of Chardonnay, white Pinot, Grechetto, grey Pinot grapes; other grapes recommended or authorised for the provinces of Arezzo and Siena may eventually be added. The Red wine is obtained from 50% of Sangiovese and 50% of Cabernet, Merlot or Syrah grapes, to which15% of other grapes recommended and/or authorised for the provinces of Arezzo and Siena may be added |
| Characteristics | White Valdichiana presents a straw yellow colour with green reflexes; the fragrance is neutral, characteristic and full of a delicate and pleasing perfume; the flavour is dry, even with a slight aftertaste of bitter almonds; the minimum alcoholic content is 10°. The Red wine presents a bright ruby red colour tending towards garnet with ageing; the perfume is winey, fruity and fragrant; the flavour savoury, vivacious, harmonious and fresh; the minimum alcoholic content is 11°. The Rosé wine has a more or less intense pink colour; the perfume is winey, fresh and fragrant; the flavour is harmonious and fresh; the minimum alcoholic content is 11° |
| Production zone | The area of production of the controlled denomination of origin Valdichiana includes part of the administrative territory of the municipalities of Arezzo, Castiglion Fiorentino, Cortona, Foiano, Lucignano, Marciano, Monte San Savino, and Civitella in Val di Chiana in the province of Arezzo and Sinalunga, Torrita di Siena, Chiusi and Montepulciano in the province of Siena |
| Present on market | All year round |
| Normative references | The controlled denomination of origin Bianco Vergine Valdichiana was recognised by Decree of the President of the Republic of 1.09.1979; it was amended to Valdichiana with Ministerial Decree dated 9.03.1999 published in the Official Gazette of 18.03.1999 |
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