Sangiovese is Italy’s most prominent grape variety, celebrated for producing wines with remarkable versatility and character. In the glass, Sangiovese typically exhibits a medium body and high acidity, with a vibrant aromatics profile featuring notes of tart cherry, plum, dried herbs, violets, and hints of earth, leather, and spice. The palate often delivers flavors of red currant, tomato leaf, and subtle oak nuances when aged in barrels. Tannins are usually pronounced yet refined, lending structure and excellent aging potential.
Originating from Tuscany, Sangiovese flourishes in the iconic regions of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Outside Tuscany, it is grown in Emilia-Romagna, Umbria, and even expanded to select regions of California and Australia.
Sangiovese creates a range of styles, from youthful, fruit-driven Chianti with vibrant acidity, to complex, age-worthy Brunello di Montalcino exhibiting deep, savory complexity. It is also a key blending component in modern “Super Tuscan” wines, offering further depth and elegance.
Sangiovese’s lively acidity and savory undertones make it ideal with Italian fare—think tomato-based pastas, grilled meats, roasted game, and aged pecorino cheese. It also pairs beautifully with herb-infused dishes and earthy vegetables like mushrooms.
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