Chianti Wine Region

Mention “Italian wine,” and most people immediately think of Chianti. It is one of Italy’s best-known wines, hailing from one of the country’s most iconic regions: Tuscany. Home to two of Italy’s most famous cities, Florence and Siena, the picturesque region is beloved for its cypress trees, stone castle-crowned hills and undulating vineyards.

 Many Americans became familiar with Chianti from those straw-wrapped bottles (fiascos) that were frequently served on red-checked tablecloths in Italian restaurants all over the U.S., starting in the 1960s. But the area’s wines have evolved significantly since. In recent years, producers have upped quality by planting superior clones and limiting yields per acre.

 The region holds two DOCGs (Denominazione di Origine Controllata e Garantita): Chianti and Chianti Classico. Both encompass many sub-zones and produce red wines almost exclusively.

History

Chianti’s wine heritage begins in the 7th century B.C. with the Etruscans, who cultivated vines for centuries before the Roman Empire. After the Lega del Chianti (a military and political alliance) was established, a 1398 legal document refers to the red wine typical of the area as “Chianti.”

In 1716, the Grand Duke of Tuscany, Cosimo III de’ Medici, demarcated the boundaries for producing Chianti—the area now known as Chianti Classico. It was one of the world’s first legally identified winemaking districts.

The Italian government created the Chianti Denominazione di Origine Controllata (DOC) in 1967. But the popularity of Chianti’s wines led to overproduction, which undermined quality. Aiming to restore the region’s reputation, a group of producers rebelled against the strict Italian appellation rules. They began making 100% Sangiovese wines, or included Cabernet Sauvignon and other grapes in Sangiovese-led blends—methods forbidden by the regulations. These new-fangled bottlings earned stellar reviews. To acknowledge their success, Italy, in 1992, introduced a new wine classification, Toscana IGT. These wines became known as Super Tuscans.

Chianti earned Denominazione di Origine Controllata e Garantita (DOCG) status in 1984, the same year the classification for the highest level of wines was created. In 1996, Chianti Classico split with Chianti DOCG and became its own DOCG.

Geography and Climate

Ranging in elevation from 820 to 1,970 feet, Chianti’s hills provide diverse microclimates. Wide temperature swings between day and night allow for slow ripening and preserve the grapes’ acidity.

Soils are predominantly composed of galestro (flaky schist) and alberese (a type of limestone). The Sangiovese grape produces high-quality wines in these well-drained soils.

Classified as Mediterranean, Chianti’s climate features hot, dry summers and mild, wet winters.

Grapes

Sangiovese is not just king—it’s an absolute monarch. By law, Chianti wines must contain at least 70% Sangiovese (80% for Chianti Classico), but many producers use 100% Sangiovese.

Shining clear ruby in the glass, Sangiovese is known for high acidity, firm tannins and flavors of red and black cherry, dried herbs, spice and floral intonations. In style, wines range from light and fruity to robust and age worthy.

Traditional grapes blended with Sangiovese include Canaiolo, which adds softness and fruity notes; and Colorino, which contributes deep color and tannins. International varieties including Cabernet Sauvignon, Merlot and Syrah are also allowed, enhancing body and structure.

In the past, two white grapes—Malvasia Bianca and Trebbiano—were often used in Chianti blends to soften acidity. Although they can be 10% of a blend in Chianti, they are now combined less frequently. White grape varieties were banned from Chianti Classico in 2006.

Wine Production

It’s worth repeating: Chianti and Chianti Classico are two separate DOCGs.

Chianti DOCG: nearly 34,000 acres of vineyards, producing about eight million cases annually. Wine production is spread among several sub-zoness, with Rufina and Colli Senesi recognized for their elegance and ageability

Chianti Classico DOCG: nearly 12,700 acres of vineyards, producing about 2.9 million cases annually. The region has 11 UGAs (sub-zones), distinguished by distinct terroirs, soil type and other factors.

For Chianti Classico, standard wines (called Annata) must be aged for a minimum of 12 months before release, while Riserva wines require 24 months of aging. Gran Selezione, the top-tier designation, specifies at least 30 months of aging of wines from estate-grown fruit.

Chianti and Chianti Classico also produce white wine. Vin Santo primarily uses Malvasia Bianca and Trebbiano grapes that are dried, gently pressed and then fermented in small wooden casks and aged for at least three years. Golden in color and sweet on the tongue, Vin Santo conveys flavors such as orange peel, raisin, walnut and baked fig.

Tourism

Many wineries in Chianti offer tours and tastings.

The Antinori family has made wine since 1385, but its Antinori nel Chianti Classico winery is stunningly modern, melding with the landscape.

Dating to the 12th century, Castello di Brolio is one of the oldest wineries in the world, complete with medieval bastions.

Restaurants across the region pair Chianti wines with traditional Tuscan dishes, including bistecca alla Fiorentina (Florentine steak), ribollita (a hearty vegetable soup) and pappardelle al cinghiale (pasta with wild boar).