In 1872, the Iron Baron Bettino Ricasoli's introduction of the "Chianti recipe" dramatically changed the Tuscan wine landscape. Following this formula, Sangiovese should be blended with the black grape Canaiolo and the white Malvasia Bianca Lunga, which meant a Chianti should not be made with Sangiovese alone. However in 1996 this requirement was dismissed, and the use of 100 percent Sangiovese grapes was once again allowed in the Chianti Classico production regulations. What happened in those 124 years? Here, the modernization of Italian wines played a pivotal role.