The hills between Florence and Siena where Chianti began, defined as its own zone in 1932 and distinct from the wider Chianti around it. Eight communes, vineyards up to 700 metres on galestro and alberese.
Every Chianti Classico is red and at least 80% Sangiovese; the black cockerel on the neck is the Consorzio's mark. A Riserva spends at least two years ageing before release.
Hill country, with warm days and cool nights at harvest
