Sangiovese (Prugnolo gentile), 70% minimum; Canaiolo nero, up to 20%; other local non-aromatic varieties (with the exception of 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).
