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| Chianti is without a doubt the most well known of all Italian wines. There may be only one denomination - Chianti D.O.C.G - but there are many different styles, ranging from light Beaujolais-style quaffing wines to structured, complex wines with enough backbone to reward aging and maturing. |  |
| The predominant grape variety is Sangiovese, but the laws allow for an addition of between 10 and 15% of Cabernet Sauvignon, Merlot and Syrah. A Riserva wine is one that has been aged longer before being released; it should come from a good year and benefit from further aging, although it is not always the guarantee of quality that might reasonably be expected. Click here for a brief history of the wines of Chianti over the centuries. |  |
| The vineyards of Chianti are scattered over much of central Tuscany; the Classico zone begins northwards of Siena and reaches most of the way to Florence. This zone generally produces the best wine. The other six zones are: |  |
| Colli Aretini | The hills around Arezzo produce a medium-bodied Chianti, soft and best drunk young. |  |
| Colli Senesi | From the hills to the south and west of Siena, this is the largest Chianti sub-zone. Chianti plays second fiddle to Brunello and Montepulciano. | |
| Colli Fiorentini | All styles of Chianti, from light everyday stuff to some excellent Riservas. |  |
| Montalbano | From the hills west of Florence. The better grapes tend to go to make Carmignano. | |
| Rufina | The smallest of the seven, this zone, to the north east of Florence, produces some of the most complex and long-lived wines in Chianti. |  |
| Colline Pisane | Pleasant, light wines from the hills around Pisa |
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| Wines of Tuscany | Chianti main | Main index |
