The history of Chianti, the most produced wine in Italy, dates back to the second half of the fifteenth century, when Lorenzo dei Medici and his family were Lords of Florence and Grand Dukes of Tuscany. The area of ​​cultivation of the vineyards is, in fact, on the hills east of Florence at altitudes between 200 and 400 meters, in any case not higher than 700 meters. In particular, the soil of these areas is mainly composed of arenaceous and calcareous marl substrates as well as clayey schists and sands. The climatic characteristics are humid, but in any case generally mild, typical of the Tuscan hilly areas, and have low rainfall in the summer.