Chianti Classico, a region steeped in history and tradition, is undergoing a quiet revolution. The introduction of 11 Unità Geografiche Aggiuntive (UGAs) is redefining the narrative of its terroir, offering wine enthusiasts a clearer lens into the region’s diversity and character. These subzones emphasize Chianti Classico's unique interplay of soils, elevations, and microclimates, elevating its wines to stand alongside the world’s most celebrated appellations. This new approach enhances the region’s global identity and aligns with broader consumer demand for wines that tell stories of place and provenance. Daniel Stojcic, the region's first ambassador, plays his role in this transformation by sharing the story of this storied wine region with audiences worldwide, ensuring the Chianti Classico legacy continues to evolve.

The introduction of 11 Unità Geografiche Aggiuntive (UGAs) has created excitement around Chianti Classico’s terroir. How do you see this shaping the region’s identity on the global stage?

The move to add UGAs means that consumers will know where the wines are from and gives a sense of origin. This also means there will be an increase in quality in terms of identity and territoriality. Variations in soil composition, elevation, exposure, and slope steepness can result in distinctive wines even within a small geographical boundary, and it’s a way for winemakers to express this. It also elevates the value of Chianti Classico as a whole appellation on par with some of the world’s most exclusive terroirs.

Image: A map of the UGAs. Source: Chianti Classico

Highlighting individual subzones can strengthen terroir-driven narratives but risks fragmenting the broader Chianti Classico identity. How can producers balance promoting their commune while maintaining regional cohesion?

Regional cohesion will be maintained due to the strict rules of the DOCG laws, which will soon permit no international varietals to be used in the wines (from the 2027 vintage). Gran Selezione wines are at the top of the quality pyramid and the smallest amount in terms of production (roughly 6% of yearly produce); this will also guarantee commonalities in the wines, as the Chianti Classico area has a smaller planting size than, e.g., the Côte d'Or in Burgundy.

The UGA system adds a layer of complexity to Chianti Classico wines. How do you plan to educate consumers, particularly in markets like the UK, about these subzones without overwhelming them?

Change takes time, and breaking regions down into specific sub-regions is becoming increasingly common in the wine world. The differentiation stimulates the demand that many wine consumers steadily seek. We have annual Chianti Classico events throughout the UK, especially last year when in 2024, we celebrated the 100-year anniversary of the Chianti Classico Consorzio. The UK market is very well educated thanks to historically being a place of import. Part of this initiative to educate them better so they can pass the knowledge gained to their consumers is an active dialogue with them. A few weeks ago I invited over 40 different importers/trade companies to come and visit the Chianti Classico Collection in February this year. This is our annual exhibition with over 300 producers attending over a couple of days in Florence and opening their doors to trade/industry from all over the world. It’s a great celebration of Chianti Classico and the hospitality of the people of the region.

Image: Chianti Classico Collection 2024.

With UGAs now integrated into Gran Selezione rules, how do you see this tier enhancing Chianti Classico’s premium reputation? Could this rival Burgundy’s or Barolo’s approach to terroir-driven classifications?

The long-term result of the UGAs will be shining, and as mentioned earlier, the quality pyramid is being strengthened by these changes. There might be maybe an increase to 15 UGAs, but this is only an idea at this moment from a few great minds that studied the topography and see the opportunity for better expression of the terroirs of the region. Burgundy has 33 Grand Crus and close to 600 Premier Crus or Barolo, with over 180 MGAs, which means there is no need to have stricter definitions, or we will end up with 2000 UGAs, which would be crazy to describe and will have no relation with local tradition.

Image: Masterclass by Daniel Stojcic, Chianti Classico’s Ambassador to the UK at Chianti Classico Tasting in Edinburgh, 2023.

While Chianti Classico has made significant strides in quality, some consumers still associate it with inexpensive wines of the past. How do UGAs and premium tiers like Gran Selezione help dispel these misconceptions?

Wines from Chianti Classico are some of the most affordable wines when it comes to matching value for quality. Younger consumers usually do not know the “Fiasco” history and therefore see the wines differently than the consumer generations of the 80s, 90s, and 2000s. If you look at Wine-Searcher, the top 10 most searched for Gran Selezione have an average price of £60 per bottle, which in many other regions you pay for entry-level, regional, or village wines. There are many great Annata and Riserva wines that you can easily purchase for under £40, and as the word gets spread, these wines will increase in value over the next years.

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As the first ambassador of Chianti Classico, what strategies do you envision to amplify the message of terroir diversity and the significance of UGAs to an international audience?

We are holding tastings every year in the UK, especially last year, commemorating the 100-year anniversary of the Chianti Classico Consorzio, the oldest consortium of wine growers in Italy. I have also held a masterclass in Edinburgh for a group of 30 trade journalists and industry professionals, with the main topic focusing on different UGAs and how Sangiovese shows nuances depending on where it’s growing and that there is terroir typicity within the UGAs.

Image: Daniel Stojcic with Carlotta Gori, director of the Chianti Classico Consorzio.

With microclimates playing a crucial role in the UGA framework, how is Chianti Classico adapting to the pressures of climate change? Are there subzones particularly well-suited to thrive in evolving conditions?

Despite a slight noticeable warming, Chianti Classico has felt little climate change so far. The growing area is comparatively high in altitude. In addition, 65 percent of the area is covered by forests, which influences the microclimate considerably. It is fresher on average and brings cooling, especially at night. In addition, the forest can store water better. It thus benefits soil moisture and serves as a water reservoir for the surrounding agricultural producers. The winegrowers do not defoliate immediately so that the grapes are shadier and fresher. In addition, the vineyards are now planted with vegetation almost everywhere. This limits evaporation and serves to preserve soil moisture, and therefore, these adjustments have a demonstrably positive effect. Sangiovese is the grape variety of the region. It has evolved in it and united with it over the centuries. We have deliberately increased its share from 80 to 90 percent for the new subzones of the Gran Selezione and prohibited the use of international varieties. In this way, we want to enhance the autochthonous varieties, because there is a reason why they have been cultivated here for centuries: They are more adaptable and more in tune with the climate, the soil, and the territory. These local varietals represent a great resource for the future of Chianti Classico. There is a resurgence in the use of terraces to counteract the risks of topsoil being washed away in “rittochino” vineyards (rows arranged facing down the steepest part of the slope) during storms that deposit a lot of water in just a few minutes.

Image: Chianti Classico Territory.

With UGAs emphasizing the uniqueness of Chianti Classico’s subzones, how can wine tourism play a role in bringing this to life for visitors? Are there initiatives that stand out in the region?

A few weeks ago I invited around 40 importers to our annual convention held in Florence, the Chianti Classico Collection 2025. This is always a great opportunity to meet around 300 winemakers from the region over a couple of days, showcasing their wines and learning more about the region. If anyone is interested in joining us this February, here is an invitation link: https://subscribepage.io/ChiantiClassicoCollection25

Do you have a favorite UGA or subzone in Chianti Classico? What makes it special to you, and how does it reflect the region’s broader narrative of quality and diversity?

I do not have a favourite UGA or subzone that I prefer over the others, but the wines I love most are the ones that are made entirely from Sangiovese. Those wines age gracefully and can be easily enjoyed over the next two to three decades. If I have to mention one UGA that I can’t wait to see its progress, it would be Lamole. It has the highest elevation of all UGAs (on average 500 m asl), and as it's so tiny, there are less than ten producers in this 80 ha subzone. The wines usually show elegance, finesse, refreshing acidity, and linear structure. Two producers from Lamole that I would look out for are Fabbri and Lamole di Lamole. Also, Querciabella, a favourite of mine, has recently purchased some land in Lamole, and it will be interesting to see what expression of wines they will make.

Image: Winery - La Cantina Rocca Di Fabbri. Source: Rocca Di Fabbri.

Conclusion:

As Chianti Classico embarks on this terroir-focused journey, the introduction of UGAs signals a shift in classification—it marks a renewed commitment to authenticity, quality, and environmental harmony. These subzones are poised to resonate with a global audience that values wines of character and origin. As the region embraces its unique terroirs and elevates its global reputation, it offers wine lovers a more nuanced understanding of its identity. Through the dedication of ambassadors like Daniel Stojcic, Chianti Classico is poised to captivate a new generation of enthusiasts, ensuring its place among the world’s most celebrated wine regions.

In conversation with Malvika Patel, Editor and VP, Beverage Trade Network

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