Producers want to up the residual sugars in their wine
The makers of one of Italy’s best-loved wines are considering a change to its ingredients in an attempt to appeal to more women and raise the drink’s profile among international wine markets. Chianti producers in Tuscany hope that by raising the level of residual sugars in their wine, they can attract a wider following.
The classic wine has been produced here since the 13th century, but its makers feel it is now time to extend its appeal and the Italian government has approved a request from the Chianti Wine Consortium to adjust the wine’s make-up. Producers claim this is a natural evolution for the product and insist the change won’t result in a sweeter wine – it will simply ‘soften’ the taste and make it less tannic.