Chianti, in the heart of Tuscany, is Italy's most famous red region, built on Sangiovese. It spans bright, juicy everyday Chianti to the structured, age-worthy wines of the hilly Chianti Classico zone between Florence and Siena. Tart cherry, dried herbs, tomato leaf and leather define it, with high acidity and savoury, food-friendly tannins. The black rooster ('gallo nero') marks the Classico heartland.
Structure
| Body | Chianti must be Sangiovese-dominant, often with a little Canaiolo or international grapes. Chianti Classico, on higher, poorer hillside soils, makes the most serious wines, with Gran Selezione the top tier. Always savoury and acid-driven, Chianti is one of the world's great table wines. |
|---|---|
| Acidity | High, mouth-watering. |
| Tannin | Medium to high, savoury. |
| Finish | Savoury and tart, with cherry, herb and a saline edge. |
| Aroma | Sour cherry, dried herbs, tomato leaf, leather and balsamic. |
Serving: 16–18°C (60–64°F). · Decanting: 30–45 minutes for Classico and Gran Selezione.
Chianti drinking window
| Tier | Drinking window |
|---|---|
| Chianti | Drink within 1–4 years. |
| Chianti Classico | Best 3–10 years. |
| Riserva / Gran Selezione | 8–20 years. |
| Vintage | Drinking window |
|---|---|
| 2016 | Drinking well now. |
| 2019 | Hold to 2031. |
| 2021 | Drink now to 2033. |
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Chianti — questions answered
What grape is Chianti made from?
Predominantly Sangiovese, sometimes with a little Canaiolo or international varieties; Chianti Classico must be at least 80% Sangiovese.
What is Chianti Classico?
The historic hilly heartland between Florence and Siena, making the most structured, age-worthy Chianti, marked by the black rooster seal.
What is Gran Selezione?
The top quality tier of Chianti Classico, from a single estate and with longer ageing than Riserva.
What food pairs with Chianti?
Tomato-based pasta, pizza, grilled meats and Tuscan cuisine — its acidity cuts richness beautifully.