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The famous appellation Chianti DOCG in Tuscany (central Italy) has risen the maximum level of residual sugar that the famous red wine can contain, reaching the average levels allowed in Europe in order to attract more consumers for all over the world.

It has been made public last August when the official new rules have been published on the Gazzetta Ufficiale:

  • 4 g per liter or
  • 9 g/l if the total acidity is not lower than the level of residual sugar for more than 2 g

So far, the change applies to Italy only and to wines made from vintage 2019 on (or previous vintages as long as they respect the requisites). It will be broadened to Europe in some months so that the wines with new sugar levels can also travel out of Italy.

A modification which can attract more consumers making the wines rounder and smoother and that, somehow, can be also helpful due to the climate change.