Sangiovese
Red Grape of Tuscany

Sangiovese is a red grape variety originating from Italy and is the primary grape used in some of the country's most notable wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano.
Taste Profile: Wines made from Sangiovese typically exhibit flavors and aromas of sour cherry, red plum, floral notes, and often have earthy undertones that can include leather, clay, and brown tobacco. Sangiovese wines often possess notable acidity and tannin, making them good partners for a variety of foods.
Appearance: Sangiovese wines tend to have a medium to deep ruby color, but they can start to take on a garnet hue even in their youth.
Major Growing Regions:
Tuscany, Italy: This region is the heartland of Sangiovese. Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano are some of the most famous appellations where Sangiovese dominates.
Other Areas in Italy: Sangiovese is grown throughout central Italy, including regions like Marche, Umbria, and Lazio.
Other Countries: The grape can be found in parts of Argentina, Australia, and the United States, particularly California, where winemakers have experimented with "Super Tuscan" style blends and varietal expressions.
Viticulture: Sangiovese is a bit of a chameleon in the vineyard, adapting to various terroirs but also showing a high degree of sensitivity to its environment. This sensitivity can lead to significant differences in taste and structure, depending on where the grape is grown.
Aging Potential: While many Sangiovese wines, like basic Chianti, are meant to be consumed young, others, especially those from top appellations like Brunello di Montalcino, have significant aging potential. As they age, Sangiovese wines can develop more savory and earthy characteristics.
Serving: Because of its natural acidity and tannin structure, Sangiovese pairs beautifully with a range of foods, especially classic Italian dishes like pasta with tomato sauce, pizza, and grilled meats. When serving, a slightly cooler than room temperature, around 60-65°F (15-18°C), is ideal. Some of the more structured versions can benefit from decanting.
Sangiovese's deep connection to Italian culture and its versatility in both everyday and age-worthy wines make it one of Italy's most cherished and significant grape varieties.