The regulations state that the ‘Chianti Classico’ must contain 75-100% of Sangiovese, an autochthonous ruby red grape which gives strength and aroma and with age, “tends to turn a garnet red, with an aroma of spices and berries having a fine elegant, round, velvety texture”. The remaining 25% consists of other red grapes including the traditional Canaiolo (a maximum of 10%), whereas other grapes favored by vintners are Cabernet Sauvignon and Merlot. Until a few years ago, a typical addition to this wine was a small quantity of Trebbiano and Malvasia, white grapes which are no longer used.
The Chianti Classico has a dry and balanced taste. When it is still fairly young, it generally preserves a fair amount of acidity. As it matures, it gets more mellow and smooth. It has a strong smell of wine, reminiscent of violets, typical of Sangiovese grapes. It is bright ruby-red but loses its sparkle when aging, taking on elegant garnet tones.

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See also:

Giuseppe Verdi and Chianti Wine, Adjectives to Describe Chianti Wine, Pure Chianti Classico, A ‘Saint’ Wine of Tuscany – Vinsanto, History of The Fiasco

or go back to An Introduction to Chianti Wine