Chianti Wine


Chianti is perhaps Italy’s most popular wine, and in recent years has come to evoke images of basket-bottomed “fiasco” bottles, red and white checkered table cloths and Hannibal Lecter smacking his lips after reminiscing about sipping it paired with fava beans and a census taker’s liver. The origins of the name are nebulous. Some say its a derivation of “Clango,” “Clangor” or “Clanti” which can all refer to the call of a trumpet or horn, or the cry of a bird, hearkening back to the classical days of hunting expeditions. Others say it’s named for an Etruscan noble family, Clante. But by any name, there is evidence of its early stages as far back as the 14th century.
The Grand Duke of Tuscany, Cosimo III de Medici, is credited with creating demarcated subzones in Chianti in 1716. In 1932, these were further subdivided into what now stands as its official zones: Classico (the “heart” of the region and considered Read more »

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Popular wines made in Chianti under $20

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Varietals Produced in Chianti View all

  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

  • Sangiovese

    Prounounced “San-joh-vay-say,” this Italian wine varietal is Tuscany’s #1 red wine grape. It’s the pistol of Central ...

  • Chardonnay

    British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...

  • Merlot

    The Occitanian word “merlot” translates to “young blackbird.” An accurate description for this popular, early-budding...

Popular Wineries in Chianti View all

  • Principe Corsini

    Believing in the future, working hard and even risking when the market requires resourcefulness: ...

  • Piccini

    Our story begins in 1882 with Angiolo Piccini, from a small family enterprise of only 7ha. Guided...

  • Castello Di Gabbiano

    Perhaps no region of the world personifies the warmth and graciousness of good food and great ...

  • Cantina di Montalcino

    The principal types of wine produced, solely from Sangiovese grapes, are the Rosso, which is subj...

  • Rignana

    Surrounded by 120 hectares of vineyards, woodland and olive-groves, the Fattoria di Rignana is si...

  • Fattoria Della Aiola

    The Aiola castle has been known since the Middle-Ages being one of the most important Sienese str...

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Chianti on Snooth

  • 20 Chianti Castello di Gabbiano 2008


    Woody and peppery, with a hit of blackberries and plums. This is dry and light at the same time. A great table wine. Read More

    Wine review by Bigfatwino

  • I Fabbri Chianti Classico Gran Selezione 2011


    Aromas of old wood, which is earthy, funky, and medicinal and gains huge old leather and dried herbal accents with air. While rather rich this is soft and formless in the mouth while showing well aged notes of brown spices and leather in the mouth layered over slight red berry fruit and finishing up with some tough tannins on the modest finish. ... Read More

    Wine review by Gregory Dal Piaz

  • Castello di Meleto Chianti Classico Gran Selezione 2010


    Deep slightly inky and ashy on the nose, coming off as a bit petite sirah style. Inky and pencil lead on entry lead to a soft, big, not very interesting mouthfeel. While this is packed with lots of fruit, a bit dark with notes of boysenberry, and shows some good mineral tones in the mouth, though this lacks a bit of liveliness on the palate. Se... Read More

    Wine review by Gregory Dal Piaz

  • Tenuta di Lilliano Chianti Classico Gran Selezione 2010


    Deep with wild berry, laurel, dried leather and nutty oak aromas on the nose that come off as being a bit stern but layered and fresh. Ripe and open in the mouth, immediately showing a really fine blend of power and transparency. The tannins are rather fine and subtle, making this very supple and drinkable with nuanced nutty oak and fresh raspbe... Read More

    Wine review by Gregory Dal Piaz

  • Castello di Fonterutoli Chianti Classico Gran Selezione 2010


    Deep, earthy, herbal and slightly medicinal aromas of spicy fruit dominate the nose with hints of tobacco and briar adding great complexity and detail with a minty accent emerging with air. On the palate this is moderately rich, a little soft perhaps, but transparent with great purity to the fruit which is fairly ripe with blue and blackberry ... Read More

    Wine review by Gregory Dal Piaz

  • Castello di Ama Chianti Classico Gran Selezione 2010


    Powerful, pure and complex on the nose with rich aromas of leather, a bit of meatiness, stones, and rich red fruits. Elegant and yet powerful in the mouth with light fresh fruit framed with mossy edges and flecks of mineral earth This is really making a statement that power is not the end all with its gorgeous purity of red berry fruit, fine tan... Read More

    Wine review by Gregory Dal Piaz

  • Welcome,Good to have you aboard.  Are you really Amish?  Or am I ... ... not a meade fan, however the Chianti classic would be great!  Apparently a lot of people from PA buy their wine in MD and Delaware?&nbs Read More

    Forum post in the topic Hello Snooth!

  • Banfi Chianti Classico DOCG 2011


    I am a Chianti lover and this wine has a full bodied taste without being overbearing. Goes with every dish I have had with it thus far. Especially beefs and chicken. Pasta to me is a great pairing Read More

    Wine review by Amish22

  • You have a pretty good start on young reds if you like Cab Franc.  I'd also suggest Chianti and Sangiovese based wines in general for "pop 'n' pour" wines.  I personally favor young Sangios with (horror to traditionalists) a little merlot to take some edge off the acids.  Grenache doesn't really want to age, so Rhone blends and many Spanish Garn... Read More

    Forum post in the topic Hello Snooth!

  • The fermentationOnce in the cellar, the grapes are carefully de-stemmed in order to introduce whole, unbroken berries into the fermentation vats. Different varieties are fermented separately by the yeasts indigenous to our vineyard and winery. No cultured yeasts are added. Fermentation takes place in wide stainless steel, temperature controlled ... Read More

    Forum post in the topic Poggerino brings Radda in...

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