Within the undulating hills of central Tuscany lies the charming region of Chianti Classico, a nearly 100-square-mile sprawl of picturesque land dotted with vineyards, olive groves and Cyprus trees. Home to one of Italy’s most famous wines, this region’s wine-producing reputation wasn’t always as celebrated as it is today.
During the post-World War II years, Chianti’s population erupted. And in order to satisfy consumer demands, winemakers began to take shortcuts—shortcuts some viewed as sacrificing quality for quantity. High percentages of the inferior white varieties Trebbiano and Malvasia were added, ultimately diluting the Sangiovese-based wine.