I'm not Chianti but I can answer your question about whey...

I'm not Chianti but I can answer your question about whey protein.

Milk has 2 main types of protein, casein and whey protein. Casein is what gives milk its white colour. Casein curdles under acidic conditions. That's the solid "curds" part of yogurt. Whey is the watery part of yogurt, which increases as the yogurt ages and becomes more sour and acidic, causing the casein to harden and shrink.

Whey proteins are in the watery whey. They are obtained by evaporating the water, and you are left with yellowish granular whey powder. Whey protein can then be concentrated even further from the whey powder.

From this, it is clear that it is very easy to separate whey protein from casein, and the two are completely different proteins.

a1 and a2 are types of casein.

So the whey in a1 milk has no a1 casein in it.