Chianti wine is made above all with passion, as Mauro Bruno of the Ugolini farm tells me. In fact, Mr. Paolo Ugolini – the founder – originally worked as a dentist, and then has became a winemaker. Their farm is in Montespertoli and it is with this passion and some blend that they soften the sharpness of Chianti.

Still in this corner of the Consorzio’s stand, I meet the Casa di Monte farm. They too are in Montespertoli and in their view the Chianti tradition is based on the idea of a ready to drink wine, with no structured blends and no barrel aging. Possibly  a wine you can carry home using the flask (which fits perfectly with the idea of tradition and that is very trendy in quality restaurants of Eastern Europe and Russia).

Of tradition speaks Giacomo Benucci as well. He is the owner of the Morzano Estate and he is of the opinion that “you have to twist the people, not the wine” referring to the fact that he likes to take the guests of the farm out for jogging in the estate. He makes wine with the old traditional blend and he uses vitrified cement barrels.

Besides private producers, there is also the wine growers’ cooperative Colli Fiorentini that is, with more than 300 members, the largest producer of Chianti of the world. The President, Mr. Ritano Baragli, has a very clear idea of how to make the Chianti and the answer is: together. In this way it is possible to increase the chances of investment, in terms of technologies applied to the winemaking process.

Once we left Montespertoli for Montaione, we finally met the farm Corbucci. In their philosophy a good Chianti is made especially snatching the grapes at a perfect ripeness, so that you can naturally have a good concentration of polyphenols. Theirs are structured and meditation wines you can find in limited editions. They also appreciate conviviality, but – as Francesco says – of a certain style.