Welcome to the land where one of the world’s most famous red wines is produced: Chianti.
Chianti is the hilly area between Florence and Siena, and between Arezzo and the Pisan Hills, long considered the “heart of Tuscany.” It is a landscape of rolling hills dotted with dense vineyards, chestnut, oak, and holm oak forests, along with charming medieval villages, romantic castles, and fascinating farmhouses. This region is renowned for producing the world’s most famous red wines: Chianti.
The Chianti area is the perfect destination for trips through medieval villages, romantic vineyards, and picturesque hilly landscapes. In every small village, you can discover wineries, castles, and farms, and enjoy tasting the fine wines in one of the many wine bars. With it’s legendary history and rich wine tradition, the Chianti region (originally named “Clante,” after an Etruscan-era stream) has gained worldwide fame.
All Chianti wines are DOCG (Denominazione di Origine Controllata e Garantita), but each has its own unique characteristics, influenced by specific territories and production methods. The grape blend is always the same, though the percentages vary: Sangiovese (75-90%), Canaiolo (5-10%), and Malvasia del Chianti (5-10%). This perfect composition, discovered in the 19th century by Baron Ricasoli, later had Trebbiano Toscano added to it. The tradition is so deeply rooted that Tuscan producers plant the different grapes together, already in the correct proportions needed to make the wine. The cultivation method, called “archetto toscano,” benefits from the galestro soil, which is porous and permeable, preventing water stagnation near the roots.
In autumn, after the harvest, you might still see some clusters of grapes on the vines. This is a sign of the ancient practice of “governo,” which has survived through the centuries. It involves adding fresh must from dried grapes to the fermented wine, restarting fermentation so the sugars are fully converted into alcohol. This process aims to obtain a dry and stable wine. After fermentation, the wine is left to mature until March in steel or concrete tanks. Once bottled, it is ready for the market. If Chianti wine is aged for several years, including at least three months of refinement in the bottle, can qualify as “Riserva,” provided that at the time of release, it has a minimum alcohol content of 12%, compared to the 11.5% of classic Chianti.
For those coming from Florence, the natural gateway to the land of wines is Impruneta, a town rich in monuments, including the 13th-century crenellated bell tower and the Basilica of Santa Maria, with its adjoining Treasure Museum. Two internationally significant events are held here in autumn: the Grape Festival, featuring a parade of allegorical floats, and the San Luca Fair.
Chianti’s color is a bright ruby red, with an intense aroma of violet, iris, and vanilla, while the taste is harmonious and dry with hints of vanilla and almond; as it ages, it becomes soft and velvety. Annual production is about 63 million bottles. Young Chianti and all simple DOCG wines are perfect all-around table wines, while aged Chiantis and Riservas are better suited for red meats, game, and spicy cheeses. Bottles should be stored horizontally and served at room temperature.
Among the typical dishes of Tuscan cuisine is “ribollita” whose main ingredients are leftover cooked vegetables from previous days, all boiled together again with the addition of stale bread and seasoned with extra virgin olive oil. Another local classic includes appetizers such as chicken liver crostini, tomato bruschetta, and capocollo from Siena, more commonly known as “finocchiata.”
Behind Florence, toward Siena, a must-visit is the old medieval village of Greve in Chianti, known for its ancient and unique triangular square, surrounded by buildings, arcades, and loggias, all converging towards the Church of Santa Croce. In September, the square hosts the most important Chianti wine exhibition. Overlooking the town is Montefioralle Castle, an ancient fortified village. Further along, you will find Volpaia, a picturesque medieval village built around a castle, which also serves as an ancient wine production center.
Not far away is Radda, which developed around the 14th-century Church of San Niccolò and the majestic Palazzo Pretorio (circa 1415). Also worth visiting are the Pieve of San Giusto in Salcio, set in a lush valley among vineyards, and the Pieve of Santa Maria Novella, with its characteristic Romanesque facade. Just outside Radda, another must-visit is the Casa Chianti Classico and the Chianti Historical Studies Center.
Continuing the journey towards the Chianti mountain pass, you first encounter Gaiole, one of Italy’s most famous landscapes, and then countless farms and castles, such as San Leonino and Fonterutoli.
Beyond the city of Siena, the village of Castellina is of particular historical value. It is a former Senese outpost of Etruscan origin, with a beautiful central square crossed by the medieval Via delle Volte. The Archaeological Museum of Chianti Senese is also here, documenting through its artifacts a historical period ranging from the Late Bronze Age (11th-10th century BC) to the Orientalizing phase of the Etruscan Civilization (late 7th century – late 6th century BC) and the subsequent fortified settlements of the 4th century BC.
