So far this tasting year, Wine Enthusiast’s Tasting Department blind-tasted and rated over 600 wines from all over Italy. The highest-rated bottles offer an outstanding representation of the country’s regional diversity: a lush red from Sicily’s volcanic soils; an iconic Franciacorta made with Pinot Noir grapes from some of Lombardy’s oldest vines; Chiantis that showcase Tuscany’s beloved Sangiovese grape at various price points; ageable bottles of Barolo from Piedmont; dark-fruited Barbera and a complex sparkler from Alta Langa; and more.

You May Also Like: The Ultimate Guide to Pairing Wine with Every Kind of Pizza

“If there’s one takeaway from the huge amount of Italian wine I’ve tasted in the past months, it’s this: Italian wine is better than ever,” says Danielle Callegari, Wine Enthusiast’s Tuscany and Southern Italy wine reviewer. It “remains the best bang-for-your-buck drinking on the global market right now.”

Say no more. From splurge-worthy bottles to budget selections, here are the best Italian wines we’ve tasted so far in 2023.

P.S. Pair your bottle with one of these classic Italian chicken dishes and check out our ultimate guide to pairing wine with every kind of pizza for an elevated Italian tasting experience.

Top 10 Italian Wines

Of what we have tasted so far this year, these are the highest rated wines from all of Italy.

Ca’ del Bosco 2013 Annamaria Clementi Dosage Zero Rosé Riserva Extra Brut Sparkling (Franciacorta)

From its first vintage in 2008, Annamaria Clementi has been an icon of a wine. The 2013 continues this tradition with grace, elegance and depth. As the wine develops, aromas of macerated cherries, baked strawberries, Damson plums, vanilla and warm bread show themselves. Rich, yet with some restraint, the palate showcases the 100% Pinot Noir fruit from the estate’s oldest vines, highlighting the darker red fruit notes. The wine then walks a tightrope between richness and finesse, showing the skill and passion that it takes to make this wine. Editor’s Choice. 98 Points  —Jeff Porter

$ Varies Wine-Searcher

Ratti 2019 Serradenari Nebbiolo (Barolo)

This wine expresses itself with aromas of wild cherries, tart red plums, dried violets and oolong tea leaves. The palate is elegant and almost dances across the mouth, leading with ripe red fruits that give way to savory flavors of fresh bay leaf, clove and balsam. Drink 2025–2040. 97 Points  —J.P.

$ Varies Wine-Searcher

Ratti 2019 Rocche dell’Annunziata Nebbiolo (Barolo)

The stunning wine opens with a mix of tart red and blue berries, rose and sweet and savory spices that evolve into more savory and earthy notes. The palate is refined, framing the cherry-driven sip with tobacco and wild herb flavors to near unison. It’s sublime on the finish, with vibrant acidity and fine tannins that will give the wine life for years to come. Cellar Selection. 97 Points  —J.P.

$155 Wine.com

Antinori 2019 Solaia Red (Toscana)

This wine has a deeply savory nose, with seaweed, soy sauce, olives, tobacco, black licorice and a rich medley of cherries, blackberries and plums. The fruity, spicy palate brings more berries, dark chocolate and chili peppers, emphasized by palpable heat and sticky but gentle tannins through a seemingly infinite finish. It’s exceptionally drinkable now, but a few more years would guarantee a command performance. 97 Points  —Danielle Callegari

$480 Wine.com

Ca’ del Bosco 2017 Vintage Collection Dosage Zéro Sparkling (Franciacorta)

From the certified organic vineyards of Ca’ del Bosco, this blend of Chardonnay (69%), Pinot Nero (18%) and Pinot Bianco (13%) shines from the moment it’s poured. Pure and crystalline aromas of white peach, Honeycrisp apples, fresh honey and strawberry couple with undernotes of crushed chalk, wild herbs and ginger. The finesse-driven palate shows the balance between the richness of tarte tatin and cream with the lemon zest and pure mineral edge on the finish. It’s a showstopper. Drink now–2035. Editor’s Choice. 96 Points  —J.P.

$ Varies Wine-Searcher

Pieropan 2021 50 Anniversario Calvarino White (Soave Classico)

The nose alone is worth finding a bottle, redolent with wildflowers, almonds, peaches and acacia honey. The sumptuous and expansive palate shows ripe apples, dried flowers and focused minerality that continues long after you drink the wine. Crisp acidity holds the wine in balance and will allow for long cellaring. Drink now–2035. Cellar Selection. 96 Points  —J.P.

$36 Wine.com

Tommasi 2011 De Buris Riserva Red (Amarone della Valpolicella Classico)

This single vineyard Amarone, grown on limestone high in the hills of Valpolicella, represents the depth and beauty of this place and the production method for making Amarone. The wine is at once intense but also lifted and lithe in some respects. Dense and concentrated aromas of black plum, sweet dates and licorice present themselves immediately, but over time floral and exotic spice notes emerge to give balance. Herbal flavors run alongside the dense core of dark fruits, bittersweet chocolate and roasted coffee beans. Luscious with fine tannins and the acidity needed for a wine of its density, this is a stunner. Drink 2025–2040. Cellar Selection. 96 Points  —J.P.

$ Varies Wine-Searcher

Terrevive “Stiolorosso” Rosso (Emilia)

Established in 2008, Terrevive is not just a vine grower but also an integrated farm that creates biodiversity that makes healthier grapes and people. The Stiolorosso has aromas of blackberry, cherry and white pepper. The palate is mouthfilling and supremely structured, balanced between a deep core of black fruits and intriguing savory herbs and spice, finishing with crisp acidity and superfine bubbles. Editor’s Choice. 96 Points— J.P.

$ Varies Wine-Searcher

Paltrinieri 2021 Radice Lambrusco di Sorbara (Lambrusco di Sorbara)

When you get a wine like this, there is no turning back. A wine that is both pure, delicious and intriguing all at once is a rarity and is to be celebrated. At first, it is reserved. But once it wakes up, the wine shows a fresh mix of strawberry, boysenberry and pomegranate that gives way to intense floral notes, wild herbs and game. It’s energetic and vital with acidity that’s so crisp you will not realize you have just downed the bottle. Editor’s Choice. 96 Points  —J.P.

$22 Wine.com

Abbazia di Novacella 2021 Praepositus Sylvaner Sylvaner (Alto Adige Valle Isarco)

It is hard to even nail down this wine; there are waves of flavor with notes of peach, tart apricots, apples, lime, orange blossom and wild mountain herbs. The palate is yummy in all the best ways, being upfront and complex. Notes of cantaloupe, jarred peaches, honey, spice and flint make this one dynamic wine. Drink now–2030. Editor’s Choice. 96 Points  —J.P.

$ Varies Wine-Searcher

This article originally appeared in the August/September 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!

The post We Tasted Wine from Across Italy. Here Are 10 Standouts. appeared first on Wine Enthusiast.

But what’s the difference between a Sangiovese, Chianti and Chianti Classico? We’ve got the answers, plus a rundown of the best Chianti wines to drink right now.

What Is Chianti Wine?

Chianti is a region in central Italy within Tuscany that produces wines mostly from the black grape variety Sangiovese. Though Sangiovese is usually the dominant grape variety in Chianti wines, they are often blended with small amounts of other black (or red wine) grapes. Chianti wines are labeled based on where they are grown within the region.

Chianti Denominazione di Origine Controllata E Garantita (DOCG) are wines that typically don’t age well and have simple, straightforward flavors. They grow in a broad geographic range in the foothills of the Apennine Mountains.

Chianti Classico DOCG are wines made with grapes grown in historic, designated areas within the Chianti region. This fruit grows at a higher altitude than those in DOCG wines, creating a more complex red fruit flavor and herb-forward aroma. Chianti Classico wine may mature and develop additional flavors in the barrel and the bottle. These bottles are typically labeled with an emblem of a black rooster and contain at least 80% Sangiovese grapes.

Chianti Classico Riserva DOCG wines have a more complex flavor due to their strict aging requirements of at least two years, at least three months of which must be in bottles.

Chianti Classico Gran Selezione. Grapes must be grown by the winery itself, and the wine must be aged for a minimum of 2.5 years, at least three months of which must be in bottles.

What Does Chianti Taste Like?

The flavor of Chianti wines varies based on the grape varieties, vineyard location and time spent aging. They often bring high acidity and a refreshing flavor profile to each glass. It’s a dry, red wine with flavors that range from red fruits and dried herbs, to violet and spice. The longer the wine ages, the final product becomes more complex as more notes of leather and menthol poke through.

Of course, there’s still plenty more to learn about Chianti. For an even more in-depth rundown, check out our Beginner’s Guide to Chianti and Chianti Classico.

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The 10 Best Chianti Wines to Buy

Ready to start sipping? We tapped Wine Enthusiast’s Tasting Department for their picks, from the most basic to the top Chianti Classicos on the market right now.

Badia a Coltibuono 2017 Cultus Riserva (Chianti Classico)

95 Points Wine Enthusiast

This savory, full-bodied red opens with inviting scents of new leather, wild berries, truffle and blue flowers. Polished and delicious, the juicy palate doles out raspberry compote, mature Marasca cherry, baking spice and mocha. Fine-grained, enveloping tannins provide seamless support. Drink through 2027. Editors’ Choice. —Kerin O’Keefe

$18 Vivino

Castello di Ama 2018 San Lorenzo Gran Selezione (Chianti Classico)

95 Points Wine Enthusiast

Smooth and delicious, this compelling red offers delicately enticing scents of dark-skinned fruit, pressed rose, violet and cedar. Boasting layers of flavor, the smooth palate is all about finesse, delivering ripe plum, spiced berries, licorice and crushed mint before a mocha close. Velvety tannins and fresh acidity provide seamless support and balance. Drink 2023–2033. —K.O.

$56 Wine-Searcher

Castellare di Castellina 2019 Riserva (Chianti Classico)

92 Points Wine Enthusiast

Camphor, blue flower, leather and berry aromas come to the forefront. Elegant and savory, the linear, polished palate offers juicy red cherry, orange zest and star anise set against taut, fine-grained tannins. Drink 2024–2029. Best Buy. —K.O.

$47 Vivino

Cecchi 2020 (Chianti)

88 Points Wine Enthusiast

The nose of this classic expression of Chianti is easy to love, with cherry-strawberry fruit leather and a whisper of fennel fronds. More red berries come out on the palate, alongside orange peels and spices. If the tannins are perhaps a little too forgiving, they only guarantee an immediately enjoyable pour. Best Buy. —Danielle Callegari

$20 Vivino

I Veroni 2016 Occhio di Pernice (Vin Santo del Chianti Rufina)

91 Points Wine Enthusiast

Made with dried Sangiovese (80%), Trebbiano (10%) and Malvasia Toscana (10%), this opens with aromas of candied orange zest, maple syrup and dried fig. The concentrated, smooth palate offers eucalyptus, honey, black cherry jam and toasted almond that carry on to the long finish. —K.O.

$80 Wine-Searcher

Istine 2019 Vigna Casanova dell’Aia (Chianti Classico)

96 Points Wine Enthusiast

Radiant and delicious, this gorgeous red is for Sangiovese purists and fans of terroir-driven finesse. It opens with enticing scents of woodland berries, violet and camphor, and the elegant, savory palate delivers crushed raspberry, ripe Morello cherry, star anise and white pepper before a minty finish. Taut, refined tannins and fresh acidity provide impeccable balance and focus. Made with organically farmed grapes grown in the village of Radda, it’s just stunning. Drink 2024–2034. Editor’s Choice —K.O.

$41 Wine-Searcher

Lamole di Lamole 2019 Maggiolo (Chianti Classico)

91 Points Wine Enthusiast

Made with organically farmed grapes, this has vinous aromas of just pressed grapes, ground cloves and blue flowers. The medium-bodied palate offers Morello cherry, star anise and mocha alongside polished tannins. Drink through 2024. —K.O.

$30 Vivino

Monteraponi 2019 (Chianti Classico)

95 Points Wine Enthusiast

Made with organically grown Sangiovese and a small percentage of organically farmed Canaiolo, this lovely red opens with aromas of forest floor, new leather and violet. It was fermented with indigenous yeasts and without temperature control, resulting in an elegant palate boasting a pristine quality as well as personality and delivering juicy red cherry, raspberry, crushed mint and truffle before closing on a licorice note. Tightly knit, refined tannins and fresh acidity keep it well-balanced and energized. Drink 2024–2034. Cellar Selection —K.O.

$28 Vivino

San Felice 2019 Chianti Classico

91 Points Wine Enthusiast

Easygoing and enjoyable, this has pretty aromas of violet, eucalyptus and wild berry. The smooth palate boasts ripe raspberry, juicy black cherry and star anise accompanied by pliant, polished tannins. Drink through 2024. Editors’ Choice. —K.O.

$18 Vivino

Valiano 2019 Poggio Teo (Chianti Classico)

91 Points Wine Enthusiast

Subtle aromas recalling ripe wild berries and dark spice with a whiff of new leather form the delicate nose. On the smooth, medium-bodied palate, polished tannins accompany ripe Morello cherry, espresso and ground clove. —K.O.

$23 Wine.com

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All products featured here are independently selected by our team, which is comprised of experienced writers and wine tasters and overseen by editorial professionals at Wine Enthusiast headquarters. All ratings and reviews are performed blind in a controlled setting and reflect the parameters of our 100-point scale. Wine Enthusiast does not accept payment to conduct any product review, though we may earn a commission on purchases made through links on this site. Prices were accurate at the time of publication.

FAQS 

Is Chianti Sweet or Dry?

Chianti wine is produced as a dry variety of wine, but every bottle varies slightly in flavor and aroma.   

What Grape Varieties Make Chianti?

Chianti wine is typically made from at least 80% Sangiovese grapes, one of central Tuscany’s most important grape varieties. They are sometimes blended with small amounts of other red wine grapes.   

What Are the Four Levels of Chianti?

Basic Chianti wines are bottled young and have simple, straightforward flavors. Chianti Classico wines come from defined districts within the Chianti region and are aged for at least 12 months before release. Wines labeled as Chianti Classico Riserva are aged for at least 24 months and Chianti Classico Gran Selezione wines are aged for at least 30 months.

The post The Top 10 Chiantis on the Market Right Now appeared first on Wine Enthusiast.

Bordeaux

Bordeaux’s identity is predicated on blends. Both the white and red wines, as well as the sweet Sauternes, use two or more grapes. The classic varieties in a Bordeaux red blend are Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Carmenère, a mostly forgotten grape that’s emigrated to Chile, makes a rare appearance.

The composition of a Bordeaux wine blend, however, depends on which side of the Gironde estuary that the grapes grow. On the left bank, in the Médoc and Graves regions, red blends are Cabernet Sauvignon dominant. On the right bank, in the Libournais region, they’re comprised mostly of Merlot, filled out with Cabernet Franc.

White blend wines are mostly based on Sauvignon Blanc, Sémillon and Muscadelle, with Sauvignon Gris, Colombard, Ugni Blanc and Merlot Blanc occasionally used. These varieties also comprise the sweet, botrytized wines from Sauternes and Barsac.

Historically, grapes were planted and blended for many reasons. If one variety failed, the grower could rely on others. Also, the grapes ripen at different times, which reduces logistical challenges at harvest.

Third, and most important to the production of fine wine, different grapes bring their own flavor, aroma, acid and tannin qualities, which enhances complexity. That balance makes an austere, structured and tannic Cabernet Sauvignon combined with a ripe, soft and velvety Merlot a magical experience.

Southern Rhône

“G-S-M” wine is an abbreviation for a blend of the Grenache, Syrah and Mourvèdre grapes. They can be found in many of the world’s warm-climate wine regions. But the model for this trio originated in Southern France, where it was made famous in the Rhône Valley. Of course, the French have had hundreds of years to perfect their recipes. So, what makes these grapes combine so beautifully?

In fact, up to 18 different grapes are allowed in wines from the appellations of Côtes du Rhône and up to 13 in Châteauneuf-du-Pape. Only a few producers work with most or all of them. The rest focus on three that truly define the style.

Grenache often comprises the largest percentage of a G-S-M wine blend. It’s moderate in color and tannin, but also high in alcohol. It offers candied raspberry and strawberry flavors peppered with spice. Syrah brings acidity, structure and savory, smoky, meaty notes. Mourvèdre supplies a deep hue, tannins and a hint of a floral character.

Rhône Valley whites also have a legacy based on blending. One French grape, Viognier, has seen its fortunes rise in America. But the only Rhône Valley single-varietal expressions of the grape are found in the Northern Rhône. Otherwise, blends rule. The main grapes used are Viognier, Marsanne, Roussanne, Grenache Blanc, Clairette and Bourboulenc, with smaller amounts of Picpoul Blanc, Picpoul Gris and Picardin. Marsanne and Roussanne are frequent companions, while in Châteauneuf-du-Pape, Grenache Blanc typically brings heft, flavor and freshness.

Champagne

No discussion of blends would be complete without France’s famous sparkling wine. Champagne employs the classic trio of Pinot Noir, Chardonnay and Pinot Meunier, though the first two do the heavy lifting. Seven grapes are permitted by the Champagne Appellation d’Origine Contrôlée (AOC). The remaining four are Pinot Gris, Pinot Blanc, Petit Meslier and Arbane.

Pinot Noir contributes structure plus berry fruit and perfume to the blend, while Chardonnay brings tension and elegance that sets the wine up for extended lees and bottle aging. Pinot Meunier gives body, roundness and fruit.

Though the grapes prove able partners, their selection for Champagne production rested initially on their likelihood to ripen. Centuries ago, vineyards in this cool, continental climate of Northern France were barely viable. While Pinot Meunier has fervent defenders that champion its ability to make beautiful, stand-alone wines, its inclusion in Champagne rested on pragmatism. It buds, flowers and ripens earlier than the other two grapes, which gave growers an insurance policy against poor weather.

But Champagne is a blend of not just grapes, but of vintages and crus. Due to the extreme variability of Champagne’s climate, each harvest can produce dramatically different wines. To blend across seasons allows producers to mingle fresher wines from one year with riper offerings. Terroir also plays out across the various Champagne crus, which allows houses to combine structured, linear wines from one site with softer, fruitier wines from another.

Chianti and Chianti Classico, Italy

Few wine lovers think of Chianti as a blend. Most imagine Sangiovese as the hero of the story. Yet, this wine from Tuscany long required a bevy of local grapes.

In 1716, Grand Duke Cosimo III de’Medici demarcated the first Chianti wine zone. After two centuries of growth and the creation of the Chianti Denominazione di Origine Controllata (DOC), de’Medici’s original area became Chianti Classico, with its own appellation in 1967.

The larger, separate appellation of Chianti Denominazione di Origine Controllata e Garantita (DOCG) has seven subzones that include Chianti Rufina and Chianti Colli Senesi. Each subzone has slightly different grape requirements, but the gist is that at its broadest, Chianti DOCG requires a minimum of 70% Sangiovese with a maximum of 10% white grapes Malvasia and Trebbiano. Native red grapes Canaiolo Nero and Colorino, as well as international varieties Cabernet Sauvignon, Merlot and Syrah, are allowed. These add fruit, tannin or softness to the final blend.

However, Chianti Classico DOCG, banned white grapes in 2006. Today, Chianti Classico must contain at least 80% Sangiovese, with a maximum of 20% of other red grapes Colorino, Canaiolo Nero, Cabernet Sauvignon or Merlot.

Even more of a curiosity, 100% Sangiovese wines were once banned. So, by law, historically Chianti was a blend.

As viticulture and winemaking modernized, Sangiovese proved worthy as a standalone variety. Its tart red cherry flavors, bright acidity and sandy tannins make it food-friendly and capable of moderate aging.

Canaiolo played second fiddle in blends for its fruit and ability to soften Sangiovese’s tannins, similar to Merlot role alongside Cabernet. Colorino added structure and color, while its resistance to rot in the vineyard made it appealing. Though Canaiolo and Colorino fell out of favor, a handful of winemakers who sought to pay homage to Chianti’s history have begun using it again.

Port and Douro Valley Reds

Wine has been made in Portugal’s Douro Valley for thousands of years. For as long as vineyards have existed on the exquisite terraces that hug the curves of the Douro River, wines have been based on blends.

While Port wine is the most famous product of the region, many producers have turned to dry red wine blends that appeal to a changing market.

A multitude of indigenous grapes comprise classic red Port and dry red table wines. The most common are Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão and Tinta Amarela. White grapes used in white Port and dry white table wines include Gouveio, Rabigato, Viosinho, Malvasia Fina, Donzelinho Branco and Cerceal.

Touriga Nacional contributes fruit and floral aromatics, herbal notes and full body that offers aging potential. Touriga Franca sports aromas of roses and violets with velvety tannins, while Tinta Roriz, the same grape as Spanish Tempranillo, brings red fruits and spice.

This balanced combination results in perfumed, spicy, rich and fruity Ports often with notes of red and black fruit, violets, cinnamon, clove, caramel and chocolate. They are masterpieces in blending and winemaking technique.

The post The Grapes Behind Your Favorite Wine Blends appeared first on Wine Enthusiast.

The Etruscans were the first to realize the area was ideal for growing grapes, and today Tuscany produces bottles with world-renown reputations.

However, such a big reputation often means these bottles come with a big price tag. But that doesn’t always have to be the case.

Here are some of our top finds from recent tastings. Wines from Chianti are well represented, with options from Montalcino, Montepulciano and the broad Toscana denomination rounding out the list.

Tuscan red wines to look for

San Felice 2016 Chianti Classico; $18, 92 points. This boasts enticing aromas of wild berry, pipe tobacco and violet. On the smooth, juicy palate, polished tannins lend lithe support to black cherry, crushed raspberry, truffle and a hint of baking spice. Drink through 2024. San Felice USA. Editors’ Choice. —Kerin O’Keefe

Selvapiana 2016 Chianti Rufina; $19, 92 points. Thyme, woodland berry and floral aromas mingle with a whiff of tilled earth. The taut linear palate evokes juicy plum, Morello cherry, underbrush and tobacco alongside polished tannins and vibrant acidity. Enjoy now for its pristine fruit and precision or hold for more complexity. Drink through 2031. Dalla Terra Winery Direct. Editors’ Choice. —K.O.

Salcheto 2017 Obvius Sangiovese (Toscana); $19, 90 points. Earthy and savory, this opens with aromas of black-skinned berry, pressed violet, baking spice and a whiff of sunbaked earth. The aromas follow over to the easygoing generous palate along with ripe plum and clove. Enjoy through 2022. Massanois Imports. —K.O.

Altesino 2016 Rosso di Montalcino; $20, 89 points. Wild berry, iris, leather and an earthy whiff of tilled soil are front and center. On the vibrant, linear palate, polished tannins and fresh acidity balance juicy Marasca cherry, pomegranate and a hint of star anise. Drink through 2020. LLS–Winebow. —K.O.

Castello di Gabbiano 2016 Chianti Classico; $13, 89 points. Aromas of violet, dark berry and underbrush lead the nose on this 90% Sangiovese, 5% Merlot and 5% Colorino blend. The juicy palate offers black cherry, star anise and white pepper alongside pliant tannins. Treasury Wine Estates. Best Buy. —K.O.

Cecchi 2016 Riserva (Chianti); $18, 89 points. Ripe plum, coconut and crushed herb aromas lead the nose. On the palate, polished tannins offer light support for dried cherry, coffee and a hint of licorice. Drink through 2022. Terlato Wines International. —K.O.

Gracciano della Seta 2017 Rosso di Montepulciano; $16, 89 points. Ripe red-berry and fragrant blue-flower aromas lead the nose while the juicy savory palate offers crushed raspberry, wild cherry and baking-spice notes. It’s already accessible, with supple tannins. Ideal Wine and Spirits. —K.O.

Carpineto 2017 Dogaiolo (Toscana); $14, 88 points. Made with 70% Sangiovese and 30% Cabernet Sauvignon, this opens with aromas of dark-skinned berry, baking spice and a hint of violet. The juicy easygoing palate delivers dried black cherry, cinnamon and star anise alongside smooth tannins. Enjoy soon. Opici Wnes. —K.O.

Folonari 2017 Chianti; $10, 87 points. Wild berry and violet aromas lead the nose while the straightforward palate offers crushed raspberry, Marasca cherry and a hint of clove. It’s light-bodied and easy drinking, with soft tannins. Drink soon. Frederick Wildman & Sons, Ltd. Best Buy. —K.O.

Marchesi de’ Frescobaldi 2017 Remole (Toscana); $10, 87 points. Made with Sangiovese and a drop of Cabernet Sauvignon, this has aromas of red berry, baking spice and underbrush. The easygoing palate offers red cherry, clove and a hint of white pepper alongside smooth tannins. Enjoy soon to catch the fruit richness. Shaw-Ross International Importers. Best Buy. —K.O.

The post 10 Tuscan Red Wines for $20 or Under appeared first on Wine Enthusiast.

Get to know this Tuscan region through its fascinating history, grapes and appellations.

Chianti from the Romans, the Renaissance and Today

Tuscany, the romanticized swath of central Italy known for its rolling hills, cypress trees and stone castles, is also home to Chianti. Its history stems from the Etruscans, who were the first to identify the region as an attractive source for grapes. The Romans further developed the area’s agriculture, which also included olives.

Today, the production zones of Chianti fall around Florence in the north, Siena in the south, Arezzo in the east and Pisa in the west. These cities’ histories are as rich, complicated and lurid as a Shakespearean drama.

During the 13th century, acrimony between the Florentine Guelphs and Siennese Ghibellines gave way to the rise of the famous Florentine family, the Medicis, in the 14th century. Savvy merchants and bankers, the Medicis ruled during the Renaissance, when the arts, literature and wine flourished.

In 1716, Grand Duke Cosimo III de’Medici demarcated the first Chianti wine zone, now known as Chianti Classico. Fast forward two centuries and production had grown throughout the region. The Italian government created the Chianti Denominazione di Origine Controllata (DOC) in 1967, which was included a central subzone of Chianti Classico.

However, Chianti’s success proved its undoing. In the 1970s, high demand led to a rash of vineyard plantings. Rules that allowed or even required inferior grapes contributed to overproduction and underwhelming wines. Prices and the region’s reputation plummeted, something many producers still battle.

In the late ’70s, a rogue band of quality-minded producers started to bottle wine outside the DOC’s approved grapes, which sparked the creation of super Tuscans. Eventually, Chianti’s rules were modernized to reflect contemporary winemaking and tastes and allowed a certain percentage of these international grapes, but with Sangiovese remaining dominant in the blend.

The appellation would go on to earn Denominazione di Origine Controllata e Garantita (DOCG) status in 1984, Italy’s highest level of wine classification. And in 1996, Chianti Classico separated from Chianti DOCG and became its own DOCG.

Combined, Chianti and Chianti Classico DOCGs continue to grow more wine grapes than any other Italian region save Prosecco, though better clones and a focus on lower yields have lifted quality.

Sangiovese

Sangiovese is Chianti’s heart and hero. Its calling card is mouthwatering acidity, a transparent ruby hue and flavors of black and red cherry. Further accents of violets, herbs, spice and earth are common in this dry red. Moderate tannins increase with quality, as does structure and body, which progresses from light to medium. Chianti rarely achieves the body and density of its Sangiovese-based cousin Brunello further south in Montalcino.

Chianti Classico, Chianti and its Subzones

Like all Italian wines, Chianti comes with rules. And like all Italian rules, they are frequently confusing. There are several categories of “Chianti.” There’s Chianti, which is the catchall appellation at the bottom of the quality pyramid; Chianti Classico, which has its own appellation; and Chianti Rufina and Chianti Colli Senesi, subzones of Chianti known for their high-quality bottlings.

Chianti DOCG

Since 1996, the rules of Chianti’s broadest appellation require a minimum of 70% Sangiovese and a maximum of 10% being the white grapes Malvasia and Trebbiano. Native red grapes like Canaiolo Nero and Colorino, as well as the international varieties like Cabernet Sauvignon, Merlot and Syrah are also allowed. These add fruit, tannin or softness to the final blend.

Chianti DOCG Seven Subzones
Chianti Colli Aretini
Chianti Colli Fiorentini
Chianti Colli Senesi
Chianti Colline Pisane
Chianti Montalbano
Chianti Montespertoli
Chianti Rufina

Grapes from across the region (but excluding the Chianti Classico zone) can be blended into the wine. Chianti is meant to be consumed while young, bright and fresh. Chianti DOCG has two higher-quality categories: Superiore, for wines made from lower yields than straight Chianti, and Riserva, for wines aged at least two years before release.

Chianti DOCG is divided into seven subzones: Chianti Rufina, Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano and Chianti Montespertoli. Wines made in these areas may choose to use the name of their subzone or simply be labeled as Chianti. Of the seven subzones, Rufina and Colli Senesi are the most available in the U.S..

Chianti Rufina

Chianti Rufina is considered one of the most quality-driven zones, behind Chianti Classico. Rufina is small by comparison, with production of around three million bottles each year. As a part of Chianti DOCG, Rufina must contain at least 70% Sangiovese, with the remainder blended with Canaiolo, Colorino or international red varieties.

Rufina is furthest from the coast, and boasts higher-elevation vineyards thanks to its location in the foothills of the Apennine Mountains. Its cooler climate allows slower ripening of Sangiovese. With a substantial difference between day and night temperatures, Rufina retains its acidity and lovely perfume, though wines can be hard and angular without sufficient fruit to bolster them.

Decades ago, during Chianti’s chilliest vintages, elevation could be a curse. But as global climates change, Rufina vineyards may prove to be well positioned.

In style and substance, Chianti Rufina mirrors Classico with its vivid fruit and juicy acidity, along with a tannic structure that lends itself to five to 10 years of aging, especially from the best vintages and producers, or along the higher Riserva tier.

Chianti Colli Senesi

After Rufina, Chianti Colli Senesi is the next noteworthy subzone. It takes its name from its location on the hills that envelop Siena in southern Tuscany. Its proximity to the Tuscan DOCGs of Brunello di Montalcino and Vino Nobile di Montepulciano leads to occasional overlap, which adds excitement about Colli Senesi’s prospects of quality.

However, the Colli Senesi designation remains used for Sangiovese-based wines derived from less remarkable sites.

Variation in elevation and soil gives nuance to these Senesi wines, though overall, they tend to be fruit-forward and approachable with a touch of rusticity. New oak and barrique are typically not employed, in favor of purity, spice and fruit in the wines.

Chianti Classico DOCG

This appellation is located in the heart of the broader Chianti region. The boundaries were first defined in the 18th century, but enlarged significantly in the 1930s. This move was thought by many to have damaged the brand’s reputation, though such expansion is common across Italian wine regions.

Today, Chianti Classico DOCG is considered by many to be the highest-quality offering for Chianti.

The emblem of Chianti Classico is the black rooster, or gallo nero. It relates to a legend told about the use of roosters to settle a border dispute between the warring provinces of Sienna and Florence. The black cockerel was the symbol of Florence, while the white cockerel represented Sienna. It’s clear who dominated that contest.

Marked by refreshing acidity, Chianti Classico DOCG grapes come typically from vineyards planted at higher elevations than Chianti DOCG. Flavors include violet and spice layered atop juicy cherry. Tannins and structure increase with quality, but reflect fruit and terroir rather than oak. New oak, which can slather wine in baking spice and vanilla, has mostly been abandoned. Traditional large oak casks are now preferred, which lend greater transparency to wines.

Chianti Classico DOCG Nine Communes
Barberino Val d’Elsa
Castellina in Chianti
Castelnuovo Berardenga
Gaiole in Chianti
Greve in Chianti
Poggibonsi
Radda in Chianti
San Casciano Val di Pesa
Tavernelle Val di Pes

Chianti Classico must contain at least 80% Sangiovese. A maximum of 20% of other red grapes Colorino, Canaiolo Nero, Cabernet Sauvignon and Merlot may be used. White grapes were banned in 2006.

There are three quality tiers in the appellation. Annata, or the standard wine, ages for 12 months before release, while Riserva must age 24 months. Gran Selezione has the longest aging requirement at 30 months.

In February 2014, the first top-tier Gran Selezione wines debuted from the 2010 vintage. The category also requires estate-grown grapes and approval from a tasting panel.

Chianti Classico is divided into nine communes. In Siena province: Radda in Chianti, Gaiole in Chianti, Castellina in Chianti, Castelnuovo Berardenga, Poggibonsi. In Florence province: Greve in Chianti, Barberino Val d’Elsa, San Casciano Val di Pesa, Tavernelle Val di Pesa. Though labeling by commune is not yet allowed, wines still reflect distinctions in soil and microclimate, thus further divisions may appear in the future.

Five Chiantis to Try

Selvapiana 2015 Chianti Rufina; 92 points, $19. Earthy aromas of wild red berries, tilled soil, underbrush and violets align with a whiff of baking spice in this polished red. The savory, elegant palate delivers licorice, raspberry compote, crushed strawberry and wild herb flavors alongside refined tannins. It’s nicely balanced, with fresh acidity. Enjoy through 2023. Dalla Terra Winery Direct. Editors’ Choice. —Kerin O’Keefe

Volpaia 2015 Chianti Classico; 92 points, $21. Smooth and delicious, this opens with inviting scents of raspberry jam, cake spice, violet and a whiff of forest floor. The savory, juicy palate doles out ripe Marasca cherry, truffle and star anise framed in polished tannins. Drink through 2022. Wilson Daniels Ltd. —K.O.

Castello dei Rampolla 2015 Chianti Classico; 92 points, $38. Aromas of truffle, leather, menthol and mature plum take the lead on this concentrated red. The aromas follow through to the full-bodied, chewy palate along with fleshy black cherry, licorice and dried herb. Close-grained tannins provide the assertive framework. Drink 2019–2025. Vias Imports. —K.O.

Bindi Sergardi 2016 Al Canapo (Chianti Colli Senesi); 89 points, $15. Aromas of red-skinned berry, underbrush and a hint of mint merge together in the glass. The juicy palate doles out red cherry, raspberry jam and a note of eucalyptus, while pliant tannins provide easygoing support. Enjoy soon. Vinovia Wine Group. —K.O.

Dianella 2015 Riserva (Chianti); 89 points, $28. Made from 95% Sangiovese and 5% Colorino, this opens with dark berry, baking spice and leather aromas. The firm palate offers dried black cherry, clove and raw almond touches alongside polished tannins. Drink through 2021. Santa Maria Imports. —K.O.

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“Over the last 10 to 15 years, producers have been investing in the vineyards with better clones, and lowering yields to improve quality,” says Giovanni Busi, president of Consorzio Vino Chianti.

“And over the past seven or eight years, there’s been a growing number of small and medium-sized firms that now make and bottle their own wines instead of selling grapes to large producers. This has also driven up quality within the denomination.”

The vast majority of Chiantis are geared for everyday enjoyment, though select Riservas (especially Chianti Rufina Riservas) boast elegance and aging potential. And though the array of styles produced can make it tough to define a region-wide identity, one thing all Chiantis have in common is their fantastic quality-to-price ratio.

Here’s your primer on this rejuvenated denomination.

Zoning in

Chianti is generally a laidback, straightforward red, but the denomination causes more confusion than any other appellation in Italy, starting with its name.

The Chianti DOCG spans six provinces in Tuscany—Arezzo, Firenze, Pisa, Pistoia, Prato and Siena—and is one of the biggest denominations in Italy, in addition to the country’s largest for still red wines. With more than 3,000 producers and over 38,000 acres of vines, its massive output exceeds 100 million bottles per year.

Besides straight Chianti, the enormous appellation also has seven official geographical subzones: Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano,­ Rufina and Montespertoli. There’s also the Chianti Superiore category, made with lower yields and higher quality grapes than the straight Chianti, as well as Riserva versions, which must age at least two years before release.

Typical Chiantis boast violet and wild berry aromas that follow through to the palate alongside fresh acidity and pliant tannins.

Many also assume that Chianti Classico DOCG is synonymous with this much larger Chianti denomination, but they are indeed two separate classifications, with different production regulations and growing zones.

Sangiovese is the main grape in Chianti, and the region’s wines must be made from a minimum of 70% of the variety. Decades of research into this fickle variety have prompted many Chianti producers to replant their vineyards with the latest generation of clones. These plants are more resistant to disease and allow for better grape maturation.

Merlot and Cabernet were planted extensively a few decades ago, but an increasing number of producers have returned to adding native varieties to the blend. Some use grapes like Canaiolo and Colorino, while others opt for 100% Sangiovese.

Up to 10% of white grapes are allowed in the wines, once considered essential to soften tannins and make the wines more approachable. Most winemakers have since phased them out, but Piccini, one of the denomination’s largest producers, has revived the custom for its latest Chianti, Mario Primo.

“Mario Primo is a nod to tradition,” says Santo Gozzo, winemaker for Piccini. “It’s made with 80% Sangiovese, 10% Canaiolo and 10% white grapes, mostly Trebbiano and a little Malvasia, that impart aromas, lightness and drinkability.

“It’s the kind of fresh, easygoing wine people here used to drink to give them energy back in the days when wine was a part of the daily diet. Today, it’s for enjoying at lunch or by the pool. It’s even better slightly chilled.”

Quintessential Chianti

Lively and made to be enjoyed young, straight Chianti is the easiest drinking of all the versions. Of all the Chianti designations, it has the highest permitted grape yields. The assorted subzones, with the exception of Rufina, also turn out predominantly early-drinking reds that are all about juicy fruit and freshness.

Chianti Superiore bottlings have more structure, but they’re also best enjoyed within a few years of harvest to capture their succulent fruit sensations. Riservas can be enjoyed for several years after harvest, and the best offer impressive medium- to long-term aging potential.

“Chianti isn’t Barolo and doesn’t want to be,” says Busi. “Producers aren’t trying to make a wine to ponder and mull over. With a few exceptions, Chianti is a social wine to open with friends over conversation and share over a few laughs.”

Typical Chiantis boast violet and wild berry aromas that follow through to the palate alongside fresh acidity and pliant tannins. They can be paired with everything from appetizers to fish and pasta. Riserva bottlings generally have more tannic structures and work with a variety of pasta dishes and heartier meat courses.

Rufina

Rufina stands out for its finesse, structure and longevity. The area has long produced fine wines: In 1716, Cosimo III de’ Medici, Grand Duke of Tuscany, included it in his proclamation that demarcated the four best wine areas in Tuscany. (Rufina was then part of Pomino.)

The smallest zone in Chianti, both in size and production, Rufina has only 22 producers and around 2,500 acres of vines (mostly Sangiovese), which only account for about 4% of total Chianti production. Its hillside vineyards, the highest in the denomination, enjoy a unique microclimate.

The area is in the foothills of the Apennine Mountains, farther north than ­­­the rest of Chianti, and benefits from cooling nighttime breezes that relieve hot daytime temperatures during the growing season. These temperature changes prolong maturation, generating complex aromas and firm acidity.

Rufina sales have risen over the last few years, but this wasn’t always the case.

“Up until about five years ago, the market demanded muscular, concentrated wines, and didn’t want elegant, precise wines like Rufina naturally produces,” says Lamberto Frescobaldi, a winemaker and president of the Marchesi Frescobaldi Group, which counts the stunning Castello Nipozzano as part of its vinous dynasty. “It wasn’t that long ago that what we now call elegant used to be called diluted.”

To satisfy the market, some Rufina producers previously tried to beef up their wines with techniques that included extensive green harvesting to drastically lower yields for greater concentration and aging in new oak. But thankfully, consumer tastes have changed, and these winemakers now focus on what the area does best: fragrant, linear and vibrant reds destined for long-term aging.

“Now, we use more Sangiovese and concentrate more on the vineyards,” says Frescobaldi. “Planting at higher densities, three times higher than before, and switching to the Guyot training system from spurred cordon allows our grapes to achieve greater polyphenolic ripeness while keeping alcohol levels in check. In the cellar, we’ve also decreased maceration times from five weeks to about 25 days, to avoid over-extraction.”

Winemaker Federico Giuntini, the estate manager of Selvapiana and adopted son of the winery’s owner, Francesco Giuntini, has been a staunch defender of Sangiovese.

“In the 1980s, we didn’t have enough money to replant the vineyards, so we skipped the whole Merlot and Cabernet craze,” he says. “For the last 20 years, we’ve invested heavily in Sangiovese, using better clones, planting at higher densities and planting in better vineyard sites. We’re now benefitting from the results.”

Giuntini farms organically and shuns selected yeasts for vinification, relying instead on natural or wild yeasts for fermentation. “Sangiovese best expresses Rufina’s growing zone,” he says. “It produces elegant, structured wines with serious aging potential, where the tannins, alcohol, acidity and fruit are well balanced.”

As the market looks for elegant, terroir-driven wines, Giuntini welcomes the increased interest in Rufina.

“It’s finally our moment,” he says. “And we’re ready.”

Classy Chianti to Try 

Selvapiana 2013 Vigneto Bucerchiale Riserva (Chianti Rufina); $30, 94 points. This opens with enticing scents of blue flower, ripe dark-skinned berry, new leather, vanilla and sandalwood. Elegant and full-bodied, the palate delivers crushed raspberry, wild cherry, truffle and chopped herb, while intense licorice notes linger on the long finish. Fine-grained tannins and bright acidity provide impeccable balance. Drink through 2025. Dalla Terra Winery Direct. Cellar Selection.

Marchesi de’ Frescobaldi 2014 Nipozzano Vecchie Viti Riserva (Chianti Rufina); $30, 91 points. Red berry, blue flower, tilled soil and a whiff of dark spice take delicate shape on this polished red. The elegant, almost ethereal palate offers wild cherry, strawberry, star anise and dried aromatic herbs framed in bright acidity and refined tannins. Drink 2019–2024. Shaw-Ross International Importers.

Cecchi 2015 Riserva (Chianti); $36, 90 points. Ripe berry, star anise, forest floor and a whiff of toast lead the nose. On the round, chewy palate, supple tannins frame succulent flavors of black cherry, raspberry compote and dark baking spice. Drink through 2020. Terlato Wines International. Editors’ Choice.

Bindi Sergardi 2016 Al Canapo (Chianti Colli Senesi); $15, 89 points. Aromas of red-skinned berry, underbrush and a hint of mint merge together in the glass. The juicy palate doles out red cherry, raspberry jam and a note of eucalyptus, while pliant tannins provide easygoing support. Enjoy soon. Vinovia Wine Group.

Conte Ferdinando Guicciardini­ 2014 Castello di Poppiano Riserva (Chianti Colli Fiorentini); $28, 89 points. Tilled earth, underbrush, wild berry and blue flower aromas lead on the nose. On the full-bodied palate, bright acidity and solid, seasoned tannins support flavors of dried black cherry, green peppercorn and clove. Franco Wine Imports.

Donatella Cinelli Colombini 2015 Fattoria il Colle (Chianti Superiore); $22, 89. Aromas of ripe blackberry, tilled earth and pressed violet come to the forefront. On the juicy, savory palate, supple tannins cushion fleshy black cherry, raspberry jam and star anise. Enjoy through 2019. Banville Wine Merchants.

Castello Sonnino 2015 Riserva (Chianti Montespertoli); $20, 88 points. This blend of 80% Sangiovese, 10% Merlot and 10% Cabernet Sauvignon opens with aromas of pressed violet, ripe wild berry and a whiff of pipe tobacco. Soft and juicy, the accessible palate offers crushed raspberry, vanilla and licorice framed in pliant tannins. Drink now. Omniwines Distribution.

Piccini 2016 Mario Primo (Chianti); $13, 88 points. This pliant, savory red opens with fruity aromas of crushed red berry and a whiff of dark spice. The bright, supple palate doles out succulent red cherry, crushed raspberry and a hint of clove alongside soft, supple tannins. This is delicious and enjoyable in the near term. Foley Family Wines. Best Buy.

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