How do you relay a good Chianti? We asked three journalists we met in Vintaly to answer this question. After three days spent at the Fair, you immediately realize that a Chianti is especially an idea. The Romans used to say in vino veritas, but producers and connoisseurs have different visions. Quite different visions indeed.

Yet the Latins – politically correct guys – also said De gustibus non est disputandum. What about you?

Bartolomeo Roberto Lepori roman, journalist and sommelier

You must go around the hills of Chianti, you must meet the people, have a relationship with older people.

Go into the cellar but also go into the vineyard, go with them to prune the vines, watch when the vines begin to cry, see the gem.

Then go to cure them and tie them, participate in days of drought as well as in days of rain, go to prune the leaves, do the collection, cry with them when you can’t do the collection because it hailed.

Go and choose the best bunches, spend time in the cellar, attend all the days of fermentation, stay there to replace the must for the days that are needed [for the Chianti] and then treat it day by day.

Taste it. Chianti is not to be consumed after twenty-four months or after thirty-six months; a Chianti, you drink it after ten years. For the first ten years a Chianti is a wine, after ten years it becomes a Chianti.

And then you can tell it.


Leonardo Romanelli florentine journalist, sommelier and restaurateur

Relaying a Chianti is an interesting experience for a writer: it is a varied territory, a very varied one and above all it’s linked to an historical element. So, who writes, realizes that he must study a bit of history, that he must study a little bit of geography ..

More than anything else, he should appreciate the concept of an immediate, fresh and young wine: characteristics that, over the years – like fashions – always turn out to be the most important.

I think it is interesting to note that good things never go out of fashion. Today we have a wine that reflects the need of the average public: a desire for freshness and pleasantness.

I mean, what can I say .. it is a name that has a long tradition and that is deeply rooted not only in our country but also in the world.

At the end of the day, if the word Chianti is best known italian world outside the country – after love -, there must be a reason.


Tarsia Trevisan friulian doc,  journalist

First of all, taste older and more recent years of the wine, to understand its evolution.

And then get into the stories of producers. I am very devoted to what lies behind the label, not just what is in the bottle but what is the story that led the wine-maker to produce the Chianti in that way, to do that kind of Chianti.

And do not forget the absolut conjunction with food: if a Chianti holds local products and exalts them, I think that one is a good Chianti.