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Chianti is primarily made from Sangiovese grapes, which are the backbone of the wine, contributing to its characteristic flavors and acidity. While Canaiolo is often used in conjunction with Sangiovese in traditional Chianti blends to add softness and additional fruit characteristics, it is Sangiovese that dominates the blend and defines the style of the wine.

This combination allows Chianti to exhibit a range of flavors, including cherry, plum, and sometimes floral notes, along with a distinct earthiness that can arise from the region's terroir. The laws governing Chianti require a minimum percentage of Sangiovese in the blend, which further solidifies its role as the primary grape variety in the wine.

Other grape varieties listed in the options are either not used in Chianti production or are more emblematic of different Italian wine regions or styles.