south. The main grape used in Chianti is always Sangiovese, with lesser amounts of Colorino or Canaiolo. The depth and breadth of subregions within Chianti is amazing – there are many subzones, each with different names such as Chianti Rufina or Chianti Colli Senesi. But, the most distinguished subzone is called Chianti Classico, which is located right in the heart of the region. Chianti is a savory red wine with pronounced acidity and coarse tannin, making it a perfect wine to pair with rich Italian dishes. The taste profile is red berries with hints of forest floor, herbs, chestnut, and leather. Brunello and Vino Nobile – To the south of Siena lie two small and picturesque village towns, Montalcino and Montepulciano. Famous wines are produced here, and, by law, they are all made with 100% Sangiovese. The flagship wine of the town of Montalcino is known as Brunello di Montalcino, one of the most sought-after and expensive Tuscan wines. One of my favorite Italian wines is called Rosso di Montalcino, which is from the same area but much less expensive. The other twin town is Montepulciano, where the flagship wine is called Vino Nobile di Montepulciano (translated as “noble wine from Montepulciano”). Next time you are in a wine store, be on the lookout for wines from Montalcino and Montepulciano. A good “rosso” from either town won’t break the bank and they are supple, delicious, and world-class versions of Sangiovese!
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