Chianti Wine: Chianti Classico, Riserva and Gran Selezione

Chianti Buyer's Guide: Chianti Classico, Riserva and Gran Selezione

Chianti is Tuscany's most famous red wine, made mainly from Sangiovese in the hills between Florence and Siena. There are two different appellations: Chianti Classico, the historic heart marked by the black rooster seal, and the much larger Chianti zone around it, with sub-areas like Rufina and Colli Senesi. Within Chianti Classico, quality steps up from Annata to Riserva to Gran Selezione. This guide explains the differences and which bottles to buy.

If someone has never explored Italian wine seriously, this is where I start them. A good Chianti Classico teaches you three essential things about Italian wine: acidity, place and the relationship with food. Once you understand those three, the rest of Italy becomes a much more interesting journey.

Chianti: Quick Reference

Chianti in Stock by Style

See more Sangiovese in our Sangiovese, Tuscany and Brunello di Montalcino collections, or read our vino italiano guide.

Chianti vs. Chianti Classico

This is the most important thing to know when buying. Chianti Classico is the original zone, first defined in 1716 by Cosimo III de' Medici, Grand Duke of Tuscany, covering the hills between Florence and Siena around Greve, Castellina, Radda, Gaiole and Castelnuovo Berardenga. Its wines carry the black rooster (Gallo Nero) on the neck and must be at least 80% Sangiovese. It has been its own separate DOCG since 1996.

Chianti, without "Classico," is a much larger appellation that surrounds it, with at least 70% Sangiovese. Its sub-zones vary a lot in style: Chianti Rufina, in cool hills east of Florence, makes some of the most age-worthy wines, while Colli Senesi, Colli Fiorentini and the others offer fresh, affordable everyday reds.

The Chianti Classico Quality Ladder

• Chianti Classico (Annata): the standard wine, released after at least about a year of aging. Fresh, cherry-driven and made for the table.
• Riserva: aged at least two years before release, giving more depth, savory complexity and aging potential.
• Gran Selezione: the top tier, introduced in 2014, made only from the estate's own grapes and aged longer still. It now must be at least 90% Sangiovese with native grapes only, and can name one of eleven sub-zones, such as Radda, Gaiole or Panzano, on the label.

Like every Italian classification, the tiers tell you what rules the producer followed, not how much you'll enjoy the wine. A great Annata from a serious estate can be more rewarding than an ordinary Riserva, so the producer matters more than the tier.

What Does Chianti Taste Like?

Sangiovese gives you a little of everything: red cherries, dried herbs, earth, bright acidity and enough tannin to be interesting without overwhelming you. Younger wines show sour cherry, plum, violet and tomato leaf; Riserva and Gran Selezione add leather, tobacco, dried fruit and balsamic notes with age. The constant is acidity, which keeps Chianti fresh and makes it one of the most food-friendly reds in the world.

The old image of cheap Chianti in a straw-covered flask is long gone. Today's best producers farm high hillside vineyards and make wines that rival anything in Tuscany.

Chianti Price Guide

Under $30: Everyday Chianti

Chianti, Colli Senesi and entry Chianti Classico for pizza and pasta nights, like Panizzi, Dievole or Collazzi 'I Bastioni'.

$30 to $60: The Sweet Spot

Top estate Chianti Classico and most Riservas live here, and this is where Chianti gives the most for the money: Castello di Ama, Querciabella, Fèlsina Riserva and Tenuta Tignanello Riserva. You get serious Sangiovese without spending Brunello money.

$60 and Above: Gran Selezione

Single-vineyard and estate flagships built for the cellar, like Tolaini, Casaloste and Castello di Ama's La Casuccia.

Chianti Food Pairing

A good Chianti Classico with pasta, roast chicken or a simple tomato-based dish can explain more about Italian wine than a long discussion about classifications. Its acidity cuts through tomato sauce, olive oil and cheese, and its tannin handles grilled meat.

• Chianti and Annata: pizza, pasta al pomodoro, lasagna, burgers, salumi.
• Riserva: roast chicken, pork loin, ragù, mushroom dishes, aged Pecorino.
• Gran Selezione: bistecca alla fiorentina, lamb, wild boar, braised beef.

Serve at 60 to 65°F. Riserva and Gran Selezione benefit from 30 to 60 minutes of air.

Frequently Asked Questions About Chianti

What is the difference between Chianti and Chianti Classico?

Chianti Classico is the historic heart of the region between Florence and Siena, with its own DOCG, the black rooster seal and at least 80% Sangiovese. Chianti is a larger surrounding appellation with at least 70% Sangiovese and several sub-zones, such as Rufina and Colli Senesi.

What grape is Chianti made from?

Chianti is made mainly from Sangiovese, often with small amounts of native grapes like Canaiolo and Colorino, or international varieties like Merlot and Cabernet Sauvignon.

What does the black rooster mean on Chianti?

The black rooster (Gallo Nero) is the symbol of the Chianti Classico consortium. It appears only on bottles of Chianti Classico DOCG, not on regular Chianti.

What is Chianti Classico Riserva?

Riserva is Chianti Classico aged at least two years before release. It is deeper and more complex than the standard Annata and ages longer.

What is Chianti Classico Gran Selezione?

Gran Selezione is the top tier of Chianti Classico, introduced in 2014. It must come from the estate's own grapes, age longer than Riserva and contain at least 90% Sangiovese.

Is Chianti dry?

Yes. Chianti is a dry red wine with medium body, bright acidity and firm tannin.

How long does Chianti last?

Standard Chianti and Chianti Classico are best within three to eight years. Good Riserva and Gran Selezione can age for 10 to 20 years.

What food goes with Chianti?

Chianti is made for Italian food: pasta with tomato or meat sauce, pizza, roast chicken, grilled steak and aged Pecorino.