Chianti is Sangiovese-based and grown across a broad swathe of central Tuscany. Medium-bodied and acid-driven, which is precisely why it works so well at the table. Tuscan hillsides, poor soils and a long dry summer are the conditions Sangiovese needs to ripen properly. This one comes from Villa a Sesta Il. Serve at cool room temperature, around 62°F. Excellent with ragù, roast chicken, cured meats, and pecorino.