Wine: Old-school Chiantis
In the 1990s, many Tuscan winemakers tried to modernize the fabled Sangiovese blend.
“Are there any true Chianti wines left?” asked Ed McCarthy in WineReviewOnline.com. In the 1990s, many Tuscan winemakers tried to modernize the fabled Sangiovese blend by adding such international varietals as cabernet sauvignon, then aging the wines in new oak. Thankfully, some producers recognized that the delicate soul of Sangiovese was being obliterated and have reverted to traditional methods.
San Giusto a Rentennano ($23). Made with 5 percent canaiolo, this widely acclaimed Chianti Classico is consistently outstanding.
Fattoria Selvapiana Chianti Rufina ($16). Three indigenous grapes are blended with 95 percent Sangiovese in this “exceptional” wine and great value from the Chianti Rufina zone.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Fattoria di Felsina Chianti Classico ($22). This “full-bodied and quite tannic” wine lands—deservedly—on “everyone’s Best Chianti list.”
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Ukraine-Russia: is peace deal possible after Easter truce?
Today's Big Question 'Decisive week' will tell if Putin's surprise move was cynical PR stunt or genuine step towards ending war
By The Week UK
-
The bougie foods causing international shortages
In the Spotlight Pistachios join avocados and matcha on list of social media-driven crazes that put strain on supply chains and environment
By Harriet Marsden, The Week UK
-
Strep infections are rising in the US
Under the radar The cases have more than doubled in 10 years
By Devika Rao, The Week US