When I think of Italian wines, Chianti is always the first that comes to mind! Chianti has long been synonymous with rustic charm, rolling Tuscan vineyards, and that iconic straw-wrapped bottle, the fiasco, that once defined its image.

Hailing from the heart of Tuscany, Chianti is best known for its bright, food-friendly reds made primarily from Sangiovese—a grape that delivers vibrant acidity, juicy red fruit flavors, and a signature earthy depth. After visiting Montalcino, we truly came to appreciate how one grape—Sangiovese—can produce such vastly different wines depending on where and how it’s made. In Chianti, the wines are typically more approachable, fresh, and easy to drink, with bright acidity, red fruit flavors, and a touch of earthiness. They pair effortlessly with food and don’t necessarily require years of aging to be enjoyed.

This past summer, we had the incredible opportunity to visit Montalcino in Tuscany, Italy. Nestled in the heart of the country, Montalcino lies between Florence and Rome, and about 50km inland from the Tyrrhenian Sea. This charming region situated on a series of rolling hills at an altitude of about 400-600 meters above sea level, making it a picturesque and strategic location for winemaking. The vineyards in the region benefit from a unique microclimate that combines hot, dry summers and cool, breezy winters—perfect conditions for growing the Sangiovese grape, particularly the famed Sangiovese Grosso used to make Brunello di Montalcino.