Blended from the mainstay Tuscan grape variety Sangiovese and a small amount of Canaiolo, this savoury, flavoursome wine is the perfect companion for antipasto and soups.

In the glass: Dark red. On the nose: Chery berry fruit, herb and cumin spice. On the palate: Ripe, juicy and generous with sweet, fleshy dark cherry and red plum fruit, some confectionery notes, sweet earth, cola, liquorice and milk chocolate - deliciously savoury.

A beautifully styled and expressed Chianti, with a complex bouquet showing cherry, baking spice and almond meal, rounded out with gamy nuances. Perfectly balanced on the palate, it has fine tannins and a long, dry finish. Perfect with pastas, grilled chicken and mild cheeses.

In 1979, the Zonin family acquired Castello di Albola situated in Radda at the heart of the Chianti Classico DOCG appellation. The estate has earned various accolades for its wines. Castello di Albola Chianti Classico DOCG is intense and elegant with floral lily notes and hints of spices, pepper, cinnamon and tobacco. Decisive, voluminous and gently tannic on the palate. Long and lingering finish.

Deep in the heart of Chianti in Italy's beautiful region of Tuscany lies Frescobaldi. Made from Sangiovese with a touch of Merlot to soften the palate, the wine displays bright cherry and red berry fruit with a well balanced savoury backbone of earthy spice.

Mark Lloyd of Coriole planted Sangiovese in his McLaren Vale vineyards in the mid 1980s and in 1999 he famously won the inaugural Australian Sangiovese Awards – a precursor to the Australian Alternative Varieties Wine Show, where this delicious 2016 Sangiovese won Gold! It has beautiful bright spiced cherry and plum fruit, with a savoury touch of herbs and spice. It's a terrific food wine - try it with your best Italian pasta dish.

Dry, pleasant and vinous. Fresh bouquet with flowers notes. Ideal with roasted meats, red grilled meats and hard cheeses.

Winemaker Justin Bubb splits his year between Tasmania (Pooley Wines) and Tuscany, where he makes a delicious collection of wines under the Babo label. There are a couple of firsts here; this is the first Chianti to be bottled under screwcap and it's one of the first to be bottled in a Burgundy bottle as opposed to the traditional Claret shape (for the Fiasco wicker bottle!) For this Chianti-Beaujolais hybrid, Justin has employed whole berry fermentation with roughly 30% carbonic maceration, simply fermented and then raised in concrete vats for six months. It's a wonderfully bright and aromatic Sangiovese with notes of raspberry and red cherry, good texture and lightweight tannins, with sappy acidity and a thirst quenching finish.