Who is considered the originator of the traditional formula for producing Chianti using 15% Malvasia?

Baron Bettino Ricasoli is recognized as the originator of the traditional formula for producing Chianti with a blend that included 15% Malvasia. In the 19th century, Ricasoli conducted extensive research and experimentation with various grape varieties and formulated a blend that contributed significantly to the identity and style of Chianti. His blend typically included Sangiovese, Canaiolo, and a small proportion of Malvasia, which was then part of the accepted composition for Chianti wines, promoting the use of white grapes to add aromatic complexity and character to the final product.

Ricasoli's methodology established benchmarks for Chianti production that lasted for years, reflecting his deep connection to the land and its vinicultural heritage. The importance of his contributions is further emphasized by his involvement in the Chianti Consorzio, which helped to define and protect the region's wine quality standards. The influence of his work on Chianti's production and style is still felt today, as many producers follow the guidelines and principles he established, although the blend has evolved over time.