Which grape variety is primarily used in making Chianti?

Chianti, a renowned Italian red wine, primarily utilizes the Sangiovese grape variety. Sangiovese is known for its high acidity, moderate tannins, and fruity flavors, which typically include cherry, plum, and hints of earthiness and spice. This grape's characteristics align perfectly with the aging requirements and flavor profile of Chianti, allowing winemakers to create wines that are both approachable when young and capable of aging beautifully.

The importance of Sangiovese in Chianti is underscored by the fact that laws governing Chianti production stipulate a minimum percentage of Sangiovese to be included in the blend. This grape forms the backbone of the wine, influencing not only the taste but also the structure and aging potential. The climate and soil of the Chianti region are particularly well-suited for cultivating high-quality Sangiovese, further enhancing its prominence in this classic wine.

While other grape varieties can be blended with Sangiovese in Chianti, the essential nature and identity of the wine are distinctly tied to this specific grape. Thus, understanding Sangiovese's role is crucial for anyone studying wines from this region and highlights its significance within Italian viticulture.