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Chianti Classico
Tuscany · between Florence and Siena, Italy
redMedium ruby, garnet rim
Savoury and food-friendly: tart cherry, herbs and grippy tannin.
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Line up two to four wines the way you'd say them. The guide covers 127 appellations and styles, and spelling doesn't need to be perfect.
Chianti Classico and Brunello di Montalcino side by side: structure on the WSET scale, grapes, aromas, drinking window, typical UK price and what to eat with each.
Savoury and food-friendly: tart cherry, herbs and grippy tannin.
Tuscany's most structured Sangiovese: richer and longer-lived than Chianti.
The shape of each wine, then each measure on the WSET scale.
These are close in structure; the differences are mostly in grape, aroma and place.
Chianti Classico: Sangiovese (at least 80%), with Canaiolo, Colorino or Merlot
Brunello di Montalcino: Sangiovese (Brunello clone), 100%
| Chianti Classico | Brunello di Montalcino | |
|---|---|---|
| Grapes | Sangiovese (at least 80%), with Canaiolo, Colorino or Merlot | Sangiovese (Brunello clone), 100% |
| Climate | Warm Mediterranean with cool hill sites | Warmer and drier than Chianti |
| Soil | Galestro (flaky schist) and alberese (limestone) | Galestro, limestone and clay |
| Classification | DOCG: Annata, Riserva, Gran Selezione | DOCG; released five years after harvest (six for Riserva) |
| Drinking window | 3–15 years | 10–30 years |
| Typical price | £12–£45 | £35–£120 |
| Food | Tomato-based pasta, bistecca alla fiorentina, pecorino | Wild boar, braised beef, aged pecorino |
| Producers to know | Fontodi, Castello di Ama, Fèlsina | Biondi-Santi, Il Poggione, Casanova di Neri |