Sangiovese
Sangiovese is one of Italy’s most important red grape varieties, a symbol of Tuscany’s winemaking tradition. These grapes yield red wines with great personality, marked by freshness, balanced tannins, and red-fruit aromas. Sangiovese underpins prestigious appellations such as Chianti, Chianti Classico, and Brunello di Montalcino, admired worldwide for their quality, elegance, and aging potential.
What kind of wine is Sangiovese?
Sangiovese is generally a dry red wine, with good acidity and variable structure. It can be fresh and fruity, or complex and long-lived, like Brunello di Montalcino, made exclusively from Sangiovese grapes.
What’s the difference between Chianti and Sangiovese?
Sangiovese is a grape variety, whereas Chianti is an appellation wine, produced primarily with Sangiovese grapes according to specific regulations. Chianti Classico is one of the most renowned expressions of this variety.
In which region is Sangiovese produced?
Sangiovese is cultivated mainly in Tuscany and Emilia-Romagna. In Tuscany it gives rise to famous wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano; in Romagna it is the leading grape in Sangiovese di Romagna DOC wines.
What does Sangiovese taste like?
Sangiovese shows aromas of cherry, black cherry, plum, and violet, with spicy and earthy notes in more evolved wines. On the palate it offers freshness, firm yet balanced tannins, and a persistent finish—ideal with red meats, pasta with ragù, and aged cheeses.