We’ve all been there. Out to dinner with friends wondering what wine to order. Even someone who has studied wine for decades – as I have – can be befuddled when surveying wine lists curated by sommeliers who want to show how much they know by selecting the most obscure bottlings available. What to do? For a red, choose Chianti Classico. Even showboating sommeliers should have the sense to include at least one wine from this category.
In my opinion, Chianti Classico provides more consistent quality, versatility, and pure pleasure for the buck than any other red wine-producing area in the world. (If readers can think of a better one, please email me.)
Before delving into the wines of Chianti Classico, allow me to clarify the difference between Chianti Classico and Chianti because they are frequently confused with one another. The two are different. They both have distinct and sperate designations as “DOCG” (Denominazione Origine Controllata e Garantita), with separate regulations for each. Those for Chianti Classico are more stringent.
Chianti, a vast area in central Tuscany encompassing vineyards that extend from near Pisa to around Florence to Siena and beyond, is comprised of seven subregions: Chianti Rùfina, Chianti Montalbano, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Montespertoli, Chianti Colli Aretini, and Chianti Colline Pisane. The much smaller Chianti Classico area, while geographically the heart and most important part of the greater Chianti region, is not a vinous subzone of Chianti, but rather a distinct wine-growing area.
Part of my enthusiasm for Chianti Classico lies in its three distinct levels of wine, which define the character of the wine and – here’s what’s key – guide consumers when to drink it. The broad and least prestigious base of the pyramid, but by no means the least enjoyable – quite the opposite – are the annata, literally wines of the year. Though called “annata” by the trade, you won’t find that designation on the label. Instead, the label simply reads Chianti Classico. These are the wines you want to order in a restaurant or grab in a retail store for a last-minute addition to dinner because they are juicy and fresh and customarily need no further aging. This is the category I embrace, certainly when out with a group of non-wine geeks, and even with other wine enthusiasts, depending on the setting.
Consumers are lucky because the two most recent vintages, the lighter and vibrant 2024s and the richer and more opulent 2023s, both of which are fine for current consumption, offer something for every taste. Similarly, the racy 2021 annata and the more robust 2020s and 2022s provide plenty of diversity of styles and are also delightful for drinking now.
A step up in prestige and quality is Riserva. That moniker will appear on the label. They are almost invariably “better” wines than the annata because producers use better quality grapes, which may come from single vineyards, and opt to age them more, usually in oak or other barrels, before releasing onto the market. They typically need a few years of bottle age to allow the tannins to soften and for their complexity to show.
Just because the Chianti Classico Riserva are better and more prestigious wines does not mean you will enjoy them more than the annata tonight. That’s worth repeating because a common pitfall for many consumers is to embrace the “better” wine over a less prestigious one. The Riserva will ultimately be “better” than the annata from the same producer – ultimately is the key word there – but only after more bottle age allows everything to come together. For drinking immediately, the annata will provide more pleasure – and after all – that’s what wine is supposed to do.
To provide some specific examples, the 2021s Riservas, from an excellent vintage, are just starting to come into their own. The 2019 Riservas are a delight to drink now. If you find any Riservas from the spectacular 2016 vintage, grab them.
The pinnacle of prestige and quality are wines at the level of Chianti Classico Gran Selezione. Although the renown of Chianti Classico has been around officially since 1716 when Cosimo III de’ Medici, Grand Duke of Tuscany, included the area in his edict defining wine regions, the Gran Selezione tier is only a little over a decade old.
The regulations for this designation require the use of only estate-grown grapes (no purchased ones are allowed) and longer aging compared to Riserva releases. Many Gran Selezione wines hail from a producer’s best single vineyard or, if not from a single vineyard, will represent a blend from their best sites.
The primary difference between Riserva and Gran Selezione that I have experienced over years of tasting and comparing them lies in their texture. The Gran Selezione wines are usually, as you might expect, more concentrated, but only a little. Far more important is their tendency to me more elegant. The Gran Selezione are polished, with finer tannins that land a cashmere-like feel compared to a more lambswool-like texture of the Riserva from the same producer. They, like Riserva, benefit from additional bottle age to allow the components to come together, yet, because of their silkier texture, they are often quite enjoyable when young.
Back to the annata, since that’s what we want to drink tonight and what many budgets will allow. Although both 2023 and 2024 were considered hot and dry, as has become the norm in Tuscany, the character of the two vintages of Chianti Classico are very different. Manfred Ing, the winemaker at Querciabella, explains that a cloudy and rainy September in 2024 slowed sugar development, resulting in less ripe grapes. The wines in 2024, consequently, generally have lower alcohols, less concentration, and brighter acidity than those of 2023. The best of the 2024 annata are quintessential Chianti Classico wines offering a mid-weight profile of red fruit-like flavors accented and balanced by an herbal savory component.
For those of you who like a little more ripeness and “oomph” in Chianti Classico, grab the 2023 annata. With the 2023s, you’ll generally find weightier wines with fruit tones that seems more black than red and slightly higher alcohols. Chianti Classico wines from higher elevations – such as Lamole in Greve and Radda to name just two – did especially well in 2023 because the elevation slowed ripening and preserved acidity.
I personally prefer the racier and livelier annata releases from 2024, so here are some recommendations from that vintage. Of the 2024 annata wines below, half are priced under $25, and over three-quarters of them ring up for $30 or less. All are easy to recommend.
Antinori, whose family has been making wine for centuries, always makes an array of great wine. Their aromatic and bright ’24 “Pèppoli,” filled with dark cherry-like flavors, has structure that makes it great with a hearty ragù ($22, 91).
With an intriguing and welcoming earthiness, the Badia a Coltibuono displays great energy and lift that compliments its weight. This balanced beauty finish with a touch of bitterness that augments its appeal ($24, 93).
The mid-weight and aromatic Casa Emma delivers its considerable charm atop a glossy, yet structured, base ($26, 92).
Always one of my favorites, the harmonious Castellare di Castellina delivers an alluring combination of red fruitiness along with plenty of savory accents. It leans towards the austere side of the spectrum rather than the ripe and opulent side, making it a delightful choice for food as opposed to a stand-alone aperitivo ($28, 92).
Castello di Volpaia has fashioned a more succulent style of Chianti Classico than is the norm, but without without going over the top. This riper style remains balanced, long, and importantly, fresh and lively ($27, 93).
In a word, the Monteraponi sings. Plenty of savory accents balance its juicy and succulent core. Even the empty glass still smells great after tasting ($38, 95).
Great aromatics, a mixture of cherry-like scents and herbal ones, announce that pleasure will certainly follow. And it does with the Principe Corsini/Villa Le Corti “Le Corti” bottling. There’s good weight in this wine without heaviness. A delightful tad of bitterness in the finish adds to its charm. The word yummy springs to mind ($35, 94).
The poised and harmonious Ricasoli “Brolio,” with its red cherry-like notes intertwined with subtle savory ones, is a quintessential Chianti Classico. Its polished but not too much so, and its texture makes it a delight to drink now ($24, 93).
Il Poggiolino’s aromatic and pretty “Il Classico” satisfies with its bright red, sour cherry-like nuances. This stylish mid-weight pearl is a delight to drink now ($23, 92).
Rocca di Castagnoli’s ’24 Chianti Classico bursts with succulent fruitiness yet is refined and multidimensional. Its polished base provids excellent structure. Imbued with balancing energy, it’s a delight. And check out the price ($22, 94).
A more muscular version of Chianti Classico, the 2024 from Rocca delle Maciè, maintains balance with uplifting vibrancy and complementary herbal qualities. Its finely polished tannins provide structure without being intrusive, enabling it to prove especially delightful now. It is an ideal choice for roast lamb on the grill this summer ($20, 90).
Tregole’s elevation at about 1,500 feet in Castellina helps explain its gorgeous aromatics, gracefulness, and saline-imbued acidity. It stands as another quintessential example of mid-weight Chianti Classico with a red cherry-like flavors touched by savory, herbal ones. Fine tannins add to its suave texture and refinement. ($30, 95).
A charming rusticity distinguishes Viticcio’s ’24 Chianti Classic in a very nice way. The red fruit and savory qualities still combine seamlessly. Ever-present Tuscan acidity keeps the wine fresh and lively throughout a meal. And the ever-so-slightly less polished tannins add a certain authenticity to this mid-weight beauty. It’s another example of why Chianti Classico, with all its many facets, provides something for everyone – even snobbish sommeliers. ($22, 92).
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E-mail me your thoughts about Chianti Classico at Michael.Apstein1@gmail.com and follow me on X (formerly Twitter) and Instagram @MichaelApstein
May 6, 2026