Wine Regions of Italy

Where it started

In 1716 Grand Duke Cosimo III of Tuscany set the boundaries of the Chianti zone, now Chianti Classico.² On 14 May 1924, 33 growers founded Italy's first producers' consortium in Radda, choosing the Black Rooster as its emblem.² Barolo took shape in the mid-19th century, and Barbaresco became a DOC in 1966 and a DOCG in 1980.³⁴

Where and how it's made

Chianti Classico, between Florence and Siena, covers 71,800 hectares.⁵ The wine must be at least 80 percent Sangiovese, with natives like Canaiolo Nero and Colorino or internationals like Merlot making up the rest.⁶ Every bottle carries the Black Rooster.⁶

Barolo is 100 percent Nebbiolo from 11 municipalities south of Alba, aged at least three years including 18 months in oak; Riserva needs five years.³ Barbaresco, also Nebbiolo, ages at least two years with nine months in oak.⁴

Brunello di Montalcino is Sangiovese, called Brunello locally, released on January 1 of the fifth year after harvest after at least two years in wood.⁷

Prosecco has its own page. prosecco →

How to taste it

Barolo shows red fruit, rose and withered violet, spice and firm tannins.³ Chianti Annata is fresher and fruitier.⁸ Pair Sangiovese with tomato sauces and Nebbiolo with braised meat and truffles.

Styles and what the label means

• Chianti Classico Annata / Riserva / Gran Selezione — 12, 24 and 30 months minimum.⁸
• Gran Selezione — estate grapes only, introduced in 2014.⁸
• Barolo Riserva — five years.³
• Rosso di Montalcino — Sangiovese released the September after harvest.⁷