In those often rugged hills variations in soil and climate contribute as much to the individuality of each authentic estate wine as do winemakers' quests for creative styles. Some Chianti is still fairly fresh, easy and quaffable, though a growing portion is rich and elaborate and capable of becoming aristocratic with age. Those variables can be confusing, but for consumers who persist Chianti offers some of the best quality for value in wine today.
Many estates also emphasize the name of a special vineyard as a mark of distinction.
What Chianti has in common with all of the traditional red wines of Tuscany is its major grape variety Sangiovese. In the past varieties were often blended, but today the emphasis is strongly on Sangiovese or Sangioveto, which deserves to be ranked with Italy's and the world's noblest vines. From good vintages, pure Sangiovese wines are rich in body and intricate in flavor with deep ruby-garnet colors. Some are smooth and round almost from the start, but others need years to develop the nuances of bouquet and flavor unique to well-aged Tuscan reds. Tuscany's appellation of greatest stature is Brunello di Montalcino, a DOCG from a fortress town south of Siena where reds of legendary power and longevity have commanded lofty prices.