/kjˈantɪ/
- Toscana
- Vineyard Area: 13.716,10 Hectares
- Year Appellation Started: 1996
- Appellation Last modified: 2018
- Red Grapes: Abrusco, Cabernet Franc, Cabernet Sauvignon, Canaiolo, Ciliegiolo, Colorino, Malvasia Nera di Brindisi, Malvasia Nera di Lecce, Mammolo, Merlot, Sangiovese, Syrah, Tempranillo, Teroldego, Vermentino Nero
- White Grapes: Ansonica, Grechetto, Trebbiano Toscano
- Rosso (Red)
- Still Wine: minimum 70% Sangiovese + maximum 15% Cabernet Sauvignon and/or Cabernet Franc + maximum 10% of white grapes. Min 12 months of ageing.
- Total Production: 615.118 Hectolitres
- Red Wine: 100%
- Chianti has a long history dating back to the 13th century. The Chianti region was officially designated as a wine-producing area in 1716 by Grand Duke Cosimo III de’ Medici, making it one of the world’s earliest wine appellations.
Chianti DOCG encompasses seven subzones, each with its unique terroir and characteristics. These subzones are: Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano, Chianti Rufina.