Chianti is one of the most recognisable expressions of Tuscan viticulture, a complex appellation that stretches across the provinces of Florence, Siena, Arezzo, Pisa, Pistoia and Prato. The wine-growing landscape alternates between hills, natural terraces, valleys and watercourses, forming an agricultural mosaic where vineyards, olive groves and woods help to define the identity of the region. The vineyards are situated at an average altitude of between 200 and 400 metres, with exposures and slopes that promote good ripening of the grapes and a significant variety of terroirs.
The geology comprises pre-Apennine ridges of Miocene-Eocene origin, Pliocene hills, Pleistocene deposits of the Upper Valdarno and alluvial soils. This complexity, combined with a continental climate ranging from humid to sub-humid, featuring hot summers, mild autumns and marked temperature variations between day and night, produces wines characterised by balance, freshness and a recognisable terroir expression.
The main grape variety is Sangiovese, which accounts for between 60 and 100 per cent of the blend in Chianti wines. It may be blended with other grape varieties authorised in Tuscany, including Canaiolo, Colorino, Ciliegiolo, Merlot, Syrah and Cabernet Sauvignon, whilst white grape varieties are permitted within the limits set out in the production regulations. The result is a range of ruby-coloured red wines with intense, floral aromas, often characterised by notes of sweet violet and red fruits, with a dry, savoury and slightly tannic palate.
Alongside the basic version, Chianti includes categories such as Superiore, Riserva and Rosé, as well as the sub-zones of Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli, Rufina and Terre di Vinci. Vinification may take place in stainless steel, concrete or wooden vats, depending on the winery’s style and the wine type, with the option of using the traditional Tuscan method of ‘governo’.