About Chianti Classico
- Style
- Red
- Grape Varieties
- Sangiovese
- Price Range
- $18-32
- Alcohol
- 14%
Buondonno's estate Chianti Classico DOCG, sourced from selected Sangiovese vines across the Casavecchia, Sicelle, and Sicellino vineyards surrounding the historic Podere Casavecchia alla Piazza. Grapes ferment spontaneously with native yeasts in steel and cement tanks, macerating on the skins for around 20 days, then age roughly a year in small and medium oak barrels. Unfined and unfiltered, it offers a pure, terroir-driven expression of Chianti Classico's Sangiovese character.
A benchmark for what Chianti Classico tastes like when nothing is added and nothing is hidden.
New to wine?
An honest, food-friendly introduction to real Chianti Classico — bright acidity, no shortcuts.
Food Pairings
Classic with Tuscan ribollita, grilled bistecca, and aged pecorino; equally at home with tomato-based pastas.
When to drink it
Everyday Tuscan-style dinners, pizza nights, casual gatherings with red-sauce dishes.
Terroir & Winemaking
Spontaneous fermentation with indigenous yeasts in steel and cement; approx. 20 days on the skins; aged about 12 months in small-to-medium oak barrels; bottled unfined and unfiltered.
About the producer
BuondonnoOrganic, natural Sangiovese pioneers in Chianti ClassicoVisit the producer page →More wines from Buondonno
Frequently Asked Questions
- What grape is Buondonno Chianti Classico made from?
- It is Sangiovese-driven, sourced from the Casavecchia, Sicelle, and Sicellino vineyards on the estate.
- Is it a natural wine?
- Yes — it ferments spontaneously with native yeasts and is bottled unfiltered, in keeping with Buondonno's organic, low-intervention approach (organic since 1989).
- How long is it aged?
- About a year in small and medium oak barrels, following roughly 20 days of skin maceration.
- What food pairs well with it?
- Classic Tuscan fare — grilled steak, ribollita, aged pecorino, and tomato-based pasta.
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