Tuscan Wines
Chianti wine: characteristics, producers and how to choose it
Chianti vs Chianti Classico: the differences that matter. Wine characteristics, recommended producers and how to choose the right bottle.
Chianti and Chianti Classico: they are not the same thing
The first thing to understand is that “Chianti” and “Chianti Classico” are not synonyms - they are two distinct denominations, with different territories, different specifications and often different quality profiles.
Chianti Classico DOCG - already described in detail in a dedicated article - comes from a restricted area between Florence and Siena, with a well-documented history and tradition of high quality. The Black Rooster (Gallo Nero) on the neck of the bottle is its symbol.
Chianti DOC (or some of its sub-zones such as Chianti Colli Fiorentini, Chianti Rufina, Chianti Colli Senesi, Chianti Montalbano) extends over a much wider territory - practically all of central Tuscany. It is not an inferior denomination by definition - some sub-zones such as Chianti Rufina and Chianti Colli Senesi produce wines of excellent quality - but the variety is much greater and average quality is more variable.
For those unfamiliar with the world of Tuscan wine, the confusion is understandable and the wine industry has not always helped to clarify it. Labels with the name “Chianti” against a background of rolling Tuscan hills can indicate wines of very different quality - from cheap table Chianti sold at the supermarket to a Chianti Classico Gran Selezione from a great producer.
The production zone of generic Chianti
Chianti DOC covers six main sub-zones, each with different geographical and climatic characteristics.
Chianti Rufina: the highest quality sub-zone, situated in the Sieve valley in the Tuscan Apennines. The cooler climate and greater altitude produce wines with pronounced acidity and notable longevity. Some Chianti Rufina wines age better than many Chianti Classico.
Chianti Colli Senesi: the largest sub-zone, surrounding the Chianti Classico territory to the south. It includes very different areas - from the warmer plain near Siena to the cooler hills near Montalcino. Variable quality but with some excellent peaks.
Chianti Colli Fiorentini: around Florence, with predominantly clay soils. Wines softer and fruitier than the Classico.
Chianti Montespertoli: a relatively recent area with clay soils and a temperate microclimate. Modern-style, fruity wines.
Chianti Colli Aretini and Chianti Montalbano: the lesser-known areas, with more limited production and different styles.
Organoleptic characteristics: what to expect in the glass
A medium-to-good quality Chianti has a recognisable organoleptic profile, even if less complex than Chianti Classico.
Colour: medium-intensity ruby red, with garnet nuances in more aged versions.
Aroma: red fruits (ripe cherry, plum, raspberry), violet, light herbal notes. In more elaborate versions come sweet spices (cinnamon, cloves), vanilla if wood-aged.
Taste: medium-high acidity, tannins present but not aggressive, medium body. Aromatic persistence is the variable that most clearly distinguishes a mediocre Chianti from a good one.
Common faults in cheap Chianti: premature oxidation (orange colour, old wine smell), excessive volatile acidity (vinegar smell), excess wood that covers the fruit, green and astringent tannins.
Price ranges: what you find under 10 euros and what above
The under 10 euro range of Chianti DOC is vast and variable. You find both wines from large cooperatives managing production industrially - correct wines, without faults, but also without particular merits - and wines from small producers working in a more artisan way offering excellent value for money.
The secret to choosing well under 10 euros is to focus on the more precise sub-zones (Rufina, Colli Senesi) and producers who clearly state the vintage. A Chianti without a vintage or with a very old vintage in this price range is generally to be avoided.
Between 10 and 20 euros opens the world of good quality Chianti and Chianti Classico Annata. It is the most interesting range for value for money.
Above 20 euros: Chianti Classico Riserva from the best producers, some Gran Selezione, Chianti Rufina Riserva. Justified investments for special occasions or bottles to keep.
Producers to watch
In Chianti Classico: Castello di Ama, Fonterutoli, Rocca delle Macie, Banfi, Antinori, Riecine, Querciabella, Il Molino di Grace, Barone Ricasoli.
In Chianti Rufina: Selvapiana, Frascole, Fattoria di Basciano, Il Borro.
In Chianti Colli Senesi: many small producers from the Montalcino and Val d’Orcia area making Rosso di Montalcino or similar wines.
The list is not exhaustive and changes continuously - the best way to keep up to date is to follow Italian wine guides (Gambero Rosso, Slow Food Vini d’Italia) and visit wineries and industry fairs.
Chianti at table: the pairings that always work
Chianti DOC has a table versatility that makes it the most useful wine in Tuscan cooking.
A young Chianti (2-3 years from the harvest) with pasta in tomato sauce, with pici, with ribollita, with fagioli all’uccelletto - it is always a safe choice. The acidity of the wine balances the acidity of the tomato, the light tannins do not overwhelm the delicate flavours of legume cooking.
A medium-bodied Chianti with roast white meats - pork, chicken, rabbit - works excellently. Less obvious than red with red meat, but often more interesting.
With semi-aged Tuscan cheeses - fresh pecorino, marzolino, raviggiolo - a light Chianti is a territorial pairing that rarely disappoints.
Want to taste it for real?
At Ristorante Alcide you will find it on the table - made the right way, with fresh ingredients and the care of the Ancillotti family since 1849.
