The Prince of Chianti lands is undoubtedly the Sangiovese: an ancient grape variety already known by the Etruscans, first spread in central Italy and later throughout the peninsula through the trade routes of that time. The best results are obtained by maturing the wine in large barrels instead of normal ones. Sangiovese is usually present in Chianti wines in percentages ranging from 80 to 100%. Other black grapes such as Canaiolo, Colorino, Cabernet Sauvignon and Merlot are allowed. Chianti wine has always been an icon in both Italian and world enology. It is characterized by a strong flavor and it is also suitable for long maturation. It mainly presents itself with hints of red fruits (cherry, currant, raspberry and blackberry) in addition to the ones due to the aging in wood barrels: leather, tobacco, plum and orange peel. Another characteristic of the Sangiovese is its mutability as it adapts very well to the soil, enhancing its characteristics: this makes the Chianti an absolutely variegated wine, whose peculiarities depend on the production area, the vintage and the decisions taken by the winemaker, both in the vineyard and in the cellar. The production of Chianti Classico D.O.C.G. is regulated by the homonymous consortium, which grants the quality of all the associated wineries and makes Chianti one of the largest and most important denominations in Italy. There are three types of Chianti Classico: Chianti Classico Annata, fresh, easy to drink, not aged and without the need to pass in wood; Chianti Classico Riserva, decidedly more full-bodied and structured than the previous one, aged at least 24 months of which 3 in bottle; Chianti Classico Selezione, recently introduced, it is produced from a single vineyard or from a selection of the best grapes. This last type is subjected to strict rules, it is aged for at least 30 months, 3 of which in bottle. In the last few years, many wineries compement the production of Chianti with IGT or Super Tuscan wines: wines of enormous quality resulting from the expression and inspiration of Tuscan producers who have decided to experiment more, despite the undisputed merits of traditional wines. Chianti wine has great versatility and, for this reason, it lends itself to a great variety of combinations with food: that is why, in Tuscany, it is considered the “table wine” par excellence. It gives its best in combination with cold cuts, homemade pasta with meat sauce, Fiorentina steak, and sheep cheeses.