The grape variety Sangiovese

Sangiovese is Italy’s most widely planted grape variety, renowned for its pivotal role in celebrated wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Exhibiting a medium to full body, Sangiovese’s aromatic profile reveals vibrant notes of red cherry, ripe plum, dried herbs, and subtle floral hints, often grounded by earthy undertones and a touch of tomato leaf. On the palate, it delivers bright acidity, firm tannins, and flavors of tart cherry, wild strawberry, oregano, and spice, resulting in wines that age gracefully and build complexity over time.

Predominantly grown in Tuscany, Sangiovese also flourishes in regions such as Umbria, Emilia-Romagna, and increasingly in select New World vineyards where it expresses distinct terroir-driven characteristics. The grape is vinified in diverse styles—from youthful, fruit-forward expressions to richly structured, oak-aged reserve wines.

Sangiovese's lively acidity and savory character make it a versatile partner at the table. It pairs excellently with classic Italian dishes like tomato-based pastas, roasted meats, aged cheeses, grilled vegetables, and even pizza, complementing both simple and elaborate cuisine with equal finesse.