Chianti is the historic name of a hilly area between Florence and Siena, but the appellation bearing that name today is much larger: it covers much of central Tuscany, in the provinces of Florence, Siena, Arezzo, Pisa, Pistoia and Prato. Recognised as a DOC in 1967 and as a DOCG in 1984, it is divided into seven sub-zones that may appear on the label: Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli and Rùfina.
Sangiovese must make up at least 70% of the grapes; it may be joined by Canaiolo, Colorino and other red grapes permitted in Tuscany, while white grapes, once part of the traditional recipe, are limited to small shares. The Riserva requires at least two years of ageing, and the Superiore has stricter rules on yields and alcohol. The historic area between Florence and Siena is instead protected by the separate Chianti Classico DOCG.
Bright ruby red, with aromas of cherry, violet and an earthy note, noticeable tannins and food-friendly acidity: it is the wine of pasta with ragù, grilled meats and everyday cooking.
