Sangiovese (Prugnolo gentile), 70%; Canaiolo nero, up to 20%; other local varieties (with the exception of all aromatic types but Malvasia del Chianti), up to 20% (white varieties, up to 10%).
This page was written by Stefano Milioni. Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).
