Sangiovese is a distinguished Italian grape varietal, renowned for its vital role in producing some of Italyâs most iconic wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The grape yields wines with a medium to full body, marked by vivid acidity and firm tannins. Aromatically, Sangiovese offers a vibrant bouquet featuring red cherry, plum, and raspberry, complemented by nuanced notes of dried herbs, tobacco, earth, and subtle spice. With aging, secondary aromas of leather, forest floor, and balsamic emerge.
Sangiovese thrives in Tuscany, which is its spiritual home, but is also cultivated in regions such as Umbria, Emilia-Romagna, and select sites in California and Australia. The grape adapts to a range of winemaking styles, resulting in wines that span from fresh, fruit-forward, and easy-drinking to robust, structured examples suitable for extended cellaring.
Sangiovese pairs exceptionally well with classic Italian cuisine. Recommended food pairings include tomato-based pasta dishes, roasted meats, grilled vegetables, and aged cheeses. Its vibrant acidity and earthy, savory undertones make it a versatile companion for hearty, flavorful fare, highlighting the grapeâs celebrated synergy with Mediterranean gastronomy.