Sangiovese is Italy's most widely planted red grape, grown mostly in the central regions under various synonyms.
It's a late ripening grape and can sometimes even struggle to ripen under the Tuscan sun. Sangiovese is solely responsible for Vino Nobile di Montipulciano (not to be confused with Montepulciano d'Abruzzo) and is the primary ingredient in Tuscany's famed Chianti wines (as well as many of the so-called Super-Tuscans, which are often blended with Cabernet Sauvignon). Oak-aging of Sangiovese is common.
Bitter cherries and violets with ripe tannins and good acidity
Wines to Try
Collezione di Paolo Chianti, Castello di Bossi, Podere La Vigna Brunello di Montalcino
Tuscany, Sancerre, Pouilly Fumé, Touraine, McLaren Vale
Brunello, Sangioveto, Morellino, Nielluccio
- The word 'Sangiovese' is thought to come from the Latin meaning 'Blood of Jove,' the ancient Roman god.
- Top Sangioveses can cellar for up to 15 years
- If you like Sangiovese, you might also like: Primitivo — a larger than life, southern Italian variety. Nero d'Avola — an equally full-flavored grape from Sicily.