If you want to go to Chianti, the natural assumption is that you want to drink the wine. It is made with the sangiovese grape, although lesser quantities of other grape varieties may be added. There are different philosophies of making Chianti: some prefer traditional blends with sangiovese and other local grapes including white ones, some use international varieties such as merlot, and finally there are those who use only sangiovese for their Chianti.
The taste of the wine depends a lot on the producer's decisions, but also on the exact place where the vines are grown. Sangiovese is known as a rather difficult grape to grow, and differences in the land affect the taste of the resulting wine. Traditionally Chianti is a light wine with high acidity with a slightly bitter but fruity taste and berry aromas. As international markets demand high-fruit, high-alcohol wines, Chianti is changing as well, and more modern versions have a fuller, although less recognizable taste.