The grape variety Sangiovese

Sangiovese is Italy’s most widely planted red grape variety, renowned for its role in iconic wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It typically produces wines with a medium to full body, high acidity, and firm tannins. Aromatically, Sangiovese is characterised by vibrant notes of sour cherry, red plum, dried herbs, and earthy undertones, often complemented by hints of tomato leaf, violets, and subtle spice. The palate often reveals a savoury character, with a fresh, bright fruit profile balanced by restrained oak and herbal complexity.

The primary regions for Sangiovese are Tuscany, particularly within the DOCG zones of Chianti, Brunello di Montalcino, and Montepulciano, though plantings can be found throughout Central Italy and, to a lesser extent, in other countries.

Wines range from light, approachable Chianti with juicy red fruit and lively acidity, to powerful and age-worthy Brunello, displaying depth and complex tertiary flavours. Sangiovese is highly versatile at the table, making an excellent match for tomato-based Italian dishes, grilled meats, hard cheeses, and roasted vegetables, its acidity and tannins cutting through rich foods for a harmonious pairing.