Overview
Sangiovese is Italy's most planted red grape variety and the heart of some of the world's most celebrated wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The name derives from the Latin "sanguis Jovis," meaning "blood of Jupiter," reflecting its ancient Roman heritage. This noble grape produces wines that range from light and fruity to complex and age-worthy, always maintaining its signature bright acidity and savory character.
Body
Medium to Full
Tannins
Medium to High
Acidity
High
ABV
12.5% - 14.5%
Major Regions
- Tuscany, Italy - The spiritual home, producing Chianti, Brunello, and Vino Nobile
- Umbria, Italy - Creates elegant, earthy expressions
- Emilia-Romagna, Italy - Known for lighter, fruitier styles
- California, USA - Modern interpretations with riper fruit profiles
- Argentina - Emerging region with promising results
Tasting Notes
Sangiovese offers a distinctive aromatic profile centered on red fruits. Expect aromas of sour cherry, red plum, and strawberry, complemented by notes of dried herbs, tomato leaf, and violets. On the palate, flavors of tart cherry dominates, with supporting notes of leather, tobacco, espresso, and earthy undertones. The wine's naturally high acidity provides a refreshing, food-friendly character, while aged examples develop complex notes of dried fig, balsamic, and truffle.
Food Pairings
Fun Facts
- Sangiovese has over 100 different clones, contributing to the incredible diversity of wines produced from this grape.
- The grape is notoriously difficult to grow outside of its native Tuscany, earning it the nickname "the diva of Italian grapes."
- Brunello di Montalcino, made from 100% Sangiovese, must be aged for a minimum of 5 years before release, with at least 2 years in oak barrels.
Serving Tips
Serve Sangiovese at 60-65°F (16-18°C) to best appreciate its aromatic complexity. Young wines benefit from 30 minutes of decanting, while aged Brunellos may need 1-2 hours to fully open up. Use a standard red wine glass with a generous bowl to concentrate the delicate aromatics. Sangiovese's high acidity makes it exceptionally food-friendly, so always consider pairing it with a meal for the best experience.