Tonight, I started a Chianti wine from Vintners Reserve. This will be the first Chianti that I’ve attempted to make. I’m actually not a big fan of Chianti normally, but since I am making it…I’m sure I’ll like it. 
Starting with a specific gravity of 1.080 (after adding 2 lbs of sugar to the must) and a temp of 75 degrees F, I added some Premier Cuvee wine yeast, and we are off to the races. The kit came with some oak chips which are added during primary fermentation as well.
My guess is that it will ferment for about 7 days before it reaches a good gravity for racking. I look for it to reach around 1.030 or so before racking it off the sediment (lees). Then, I will rack the wine into a carboy (better bottle) for the next phase of fermentation.