Oeno — Master your wines

Personal workspaceChianti Classico

Loading map…

Origin: A separate DOCG in the historic hills between Florence and Siena.
Grapes: Annata and Riserva require at least 80% Sangiovese; only red grapes are permitted.
Hills & soils: Elevation and aspect matter; galestro and alberese occur alongside other soils.
Style: Red fruit, savoury notes, acidity and tannin are useful Sangiovese tendencies, with substantial site and producer variation.

Annata release: No earlier than 1 October in the year following harvest, often summarised as about 12 months.
Riserva: At least 24 months from 1 January after harvest, including at least 3 months in bottle.
Oak: The appellation does not impose one mandatory oak-ageing duration for these categories.

Origin of grapes: Grapes from vineyards managed by the bottling estate, from one vineyard or a selection of those vineyards.
Maturation: At least 30 months from 1 January after harvest, including at least 3 months in bottle.
Vintage transition: The adopted 90% Sangiovese minimum, with only specified indigenous red grapes for the balance, becomes mandatory from vintage 2027.
Earlier eligibility: Before that transition, qualifying wines may still use the previous 80% Sangiovese minimum and authorised red-grape blend.

Black Rooster: The Gallo Nero trademark identifies Chianti Classico; Chianti is a separate appellation.
Categories: Annata, Riserva and Gran Selezione have different requirements; none gives a universal drinking window.

Sangiovese: Serve with roast lamb, grilled pork or a slow-cooked beef ragù; savoury meat and sauce give the tannins a substantial match.
Service: Structured reds: 16–18°C; decant mature sedimented bottles gently just before service.