Chianti Wine

Wine and territory

Chianti is one of the most famous and appreciated Italian red wines all over the world.

Chianti is also the name of a geographic (mainly hilly) area in central Tuscany characterised by particular geological, physical and climatic conditions that spreads in the provinces of Florence and Siena. This is the area where the Chianti Classico is produced. Like all of other varieties of Chianti wine, Chianti Classico has been awarded the DOCG (Denominazione di Origine Controllata e Garantita) status and since 1996 has an autonomous specification. In the Chianti Classico area lie the municipalities of Gaiole, Radda and Castellina, which once constituted the old province of Chianti.

Because of its symbol (a black rooster) Chianti Classico wine is also called Gallo Nero. The Chianti Classico Wine Consortium has been created to safeguard this world-renowned wine.

Not only is Chianti wine produced in the provinces of Florence and Siena, but also in other parts of Tuscany, such as the provinces of Arezzo, Pisa, Pistoia and Prato.

Here the gentle terraced hills alternate large valleys crossed by rivers. Chianti wine boasts ancient origins but only in the 19th century has it been awarded the Denominazione di Origine Controllata (DOC) status.

Chianti Classico, Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Rufina and Montespertoli are the different varieties of Chianti wine.

The Denominazione di Origine Controllata e Garantita status is an acknowledgment of the prestige of Chianti wine.

Chianti wine is made with a blend of Sangiovese (75-100%), Canaiolo (up to 10%), Trebbiano and Malvasia (up to 10%). Other red grapes recommended or authorised for the various production areas can be used for producing Chianti wine.

Chianti wine is ruby red in colour, tending to garnet with aging. It has a round, dry, full-bodied and slightly tannic flavour and a vinous aroma, with notes of violet. Some varieties of Chianti are best drunk young when they taste fresh and palatable, whereas other ones benefit from a medium or long aging time, during which they develop an unmistakable colour, aroma and taste.