A little bit of history: The first mention of Chianti goes back to 1398 and the wine is supposedly a white wine of scarce quality. In the early Renaissance the wine is mentioned as red and is drunk also by the Popes. In 1713 the Grand Duke of Tuscany, Cosimo III, established some boundaries for the production area of the Chianti and a sort of production code - it is the first time in World history that a law is defined around wine production. It was only after 1860 with the studies of the Iron Baron, Bettino Ricasoli of Brolio, that the Chianti started to be made in a similar way as it is made today.

Modern day Chianti area has been divided into 8 sub-areas - the regular Chianti wine can however be produced in all of these areas.
To distinguish one Chianti from another, a wine maker may choose to make a Chianti typical to the district that the winery is located in, thus using the appellation of one of the sub-areas with the result that the wine will be better identified by the wine buyer.

The best known of all of the Chiantis, the Chianti Classico, is really no longer considered a sub-area of the Chianti (it is however mentioned on this page for the purpose of comparison). The Chianti Classico will on this web-site have its own page as it is now (since the Ministerial Decree in 1996) recognized as an independent appellation.

Future modifications: It is the intention to improve the general quality of the Chianti, so from 2007 white grape varieties will no longer be allowed in the regular Chiantis, as they evidently damage the Chianti's longevity.

 

1. Chianti
- Production area: provinces of Arezzo, Firenze, Pisa, Pistoia, Siena (many districts)
- Grape varieties: Sangiovese min 75% max 90%, Canaiolo Nero 5-10%, Trebbiano Toscano & Malvasia Bianca Lunga 5-10%, other grape varieties max 10%
- Maximum permitted production of grapes per hectare is 100 quintals
- Minimum aging: 4 months
- Type of wines: Chianti (Superiore - min 12% alchol, Riserva - min. aging 38 months)

2. Chianti Rufina
- Production area: Province of Florence (part of the districts of Rufina, Dicomano, Pelago, Pontassieve, Lonta)
- Grape varieties: Sangiovese min 75% max 90%, Canaiolo Nero 5-10%, Trebbiano Toscano & Malvasia Bianca Lunga 5-10%, other grape varieties max 10%
- Maximum permitted production of grapes per hectare is 80 quintals
- Minimum aging: 7 months
- Type of wines: Chianti Rufina (Superiore, Riserva - min. aging 38 months)

3. Chianti Colli Senesi
- Production area: Province of Siena (many districts)
- Grape varieties: Sangiovese min 75% max 90%, Canaiolo Nero 5-10%, Trebbiano Toscano & Malvasia Bianca Lunga 5-10%, other grape varieties max 10%
- Maximum permitted production of grapes per hectare is 100 quintals
- Minimum aging: 4 months
- Type of wines: Chianti Colli Senesi (Superiore, Riserva - min. aging 38 months)

4. Chianti Colli Aretini
- Production area: Province of Arezzo (many districts)
- Grape varieties: Sangiovese min 75% max 90%, Canaiolo Nero 5-10%, Trebbiano Toscano & Malvasia Bianca Lunga 5-10%, other grape varieties max 10%
- Maximum permitted production of grapes per hectare is 100 quintals
- Minimum aging: 4 months
- Type of wines: Chianti Colli Aretini (Superiore, Riserva - min. aging 38 months)

5. Chianti Colline Pisane
- Production area: Province of Pisa (many districts)
- Grape varieties: Sangiovese min 75% max 90%, Canaiolo Nero 5-10%, Trebbiano Toscano & Malvasia Bianca Lunga 5-10%, other grape varieties max 10%
- Maximum permitted production of grapes per hectare is 100 quintals
- Minimum aging: 4 months
- Type of wines: Chianti Colline Pisane (Superiore, Riserva - min. aging 38 months)

6. Chianti Colli Fiorentini
- Production area: Province of Florence province (many districts)
- Grape varieties: Sangiovese min 75% max 90%, Canaiolo Nero 5-10%, Trebbiano Toscano & Malvasia Bianca Lunga 5-10%, other grape varieties max 10%
- Maximum permitted production of grapes per hectare is 80 quintals
- Minimum aging: 7 months
- Type of wines: Chianti Colli Fiorentini (Superiore, Riserva - min. aging 38 months)

7. Chianti Montalbano
- Production area:
In the province of Florence (the districts of Capraia e Limite, Vinci)
In the province of Pistoia (the districts of Lanciano, Monsummano Terme, Pistoia, Serravalle Pistoiese)
In the province of Prato (Carmignano district)
- Grape varieties: Sangiovese min 75% max 90%, Canaiolo Nero 5-10%, Trebbiano Toscano & Malvasia Bianca Lunga 5-10%, other grape varieties max 10%
- Maximum permitted production of grapes per hectare is 100 quintals
- Minimum aging: 4 months
- Type of wines: Chianti Montalbano (Superiore, Riserva - min. aging 38 months)

8. Chianti Montespertoli
- Production area: Province of Florence (part of the Montespertoli district)
- Grape varieties: Sangiovese min 75% max 90%, Canaiolo Nero 5-10%, Trebbiano Toscano & Malvasia Bianca Lunga 5-10%, other grape varieties max 10%
- Maximum permitted production of grapes per hectare is 80 quintals
- Minimum aging: 4 months
- Type of wines: Chianti Montespertoli (Superiore - min 12% alchol, Riserva - min. aging 38 months)