Sangiovese, 50%; Canaiolo nero, 20%; Cabernet franc and/or Cabernet sauvignon, 10-20%; Trebbiano toscano and/or Canaiolo bianco and/or Malvasia del Chianti, up to 10%; other local red 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).
