Large well-known Italian wine-producing area that runs from the Florence area south to the Siena region in central Italy’s TUSCANY region. The Chianti Classico region is the central zone of this area and its most famous. Historically, the Chianti Classico zone was Chianti until the Chianti area began to enlarge over time. In 1996 Chianti Classico was awarded DOCG status separate from the rest of Chianti. The wines from Chianti Classico, which are usually identifiable by a black rooster (gallo nero) on the label, are generally more well known and of better quality than those from Chianti’s other areas. The rest of Chianti is included in the Chianti DOCG. It’s a single APPELLATION divided into seven subzones—Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano, Chianti Montespertoli, and Chianti Rufina. A wine made in one of the subzones may be labeled either with the name of the subzone or simply with that of Chianti. Chianti Rufina wines are generally considered the best of the various sub-zones. Superiore is a category that requires an additional 3 months of aging over the regular Chianti DOCG wines. The word “RISERVA” on the label indicates that the wine has been aged for at least 2 years and 3 months before being released. A federation called Chianti Putto is made up of growers in the Chianti DOCG—their labels often sport a pink cherub called a putto. Chianti’s STURDY, DRY red wines were once instantly recognizable by their squat, straw-covered bottles called FIASCHI. However, Chianti wines—particularly those from better producers—are now more often found in the traditional Bordeauxtype bottle. Only a few VINTNERS use the straw-based bottle, which today usually designates a cheaper, and often inferior, product. Chianti wines are made from four grape varieties—SANGIOVESE (minimum 75 percent), CANAIOLO, TREBBIANO, and MALVASIA. Today, however, CABERNET SAUVIGNON and/or MERLOT are being added to some Chianti blends. During the 1970s and 1980s, Chianti’s reputation was tarnished by the expansion of production and lack of quality control, but in the 1990s it has regained some of its stature as quality leaders improved both vineyard practices and winemaking approaches.