We Love Chianti

The grape variety that is used to make Chianti is Sangiovese. The original Classico zone starts at Florence and stretches all the way south to Siena. In some areas Cabernet, Merlot and Syrah have also featured in the mix, however I always come back to the purists who subscribe to at least 95% Sangiovese and a small cut of Canaiolo Nero or Mammolo. This blend provides the most authentic experience and in the right hands delivers a wine of great enjoyment. Tuscans like natural food without elaborate artifice and value the good life. Crostini, Panzanella, Fiori Fritti, Cacciucco Fish Stew, Tagliatelle con Ragu of meat or Rabbit, Porchetta and the Open Grill or hearth of mixed meats. Sangiovese at its heart is a warming, deeply satisfying wine of mid weight that is restrained and partners well with Tuscan dishes.  The list here starts with the simple and ends with a cult wine of very small production.