Which grape variety is most commonly used in the production of Chianti?

Sangiovese is the primary grape variety used in the production of Chianti, which is a renowned red wine originating from the Chianti region in Tuscany, Italy. This grape is known for its high acidity, vibrant cherry flavors, and earthy undertones, making it well-suited for the style of Chianti.

The regulations governing Chianti wines stipulate that Sangiovese must comprise a significant portion of the blend—at least 70% in the Chianti classico designation. The flavor profile of Sangiovese complements traditional Italian cuisine beautifully, enhancing the food and wine pairing experience. Additionally, the grape's ability to express the terroir of the Chianti region is a key factor contributing to the wine's identity and quality.

While other grape varieties can be included in the blend (such as Canaiolo and Colorino), Sangiovese remains the hallmark of Chianti, making it the most commonly used variety in its production.