San Giovese is Italy’s most celebrated and widely planted red grape variety, revered for its versatility and expressive character. On the nose, Sangiovese (as spelled in English) presents an enticing bouquet of red cherries, violets, and dried herbs, often complemented by hints of tomato leaf, leather, and earthy undertones. On the palate, it is typically medium-bodied with vibrant acidity and firm, refined tannins. Flavours are dominated by sour cherry, redcurrant, and plum, frequently accented with notes of tobacco, spice, and subtle savoury nuances.
The grape thrives in several Italian wine regions, most notably Tuscany, where it forms the backbone of renowned appellations such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Sangiovese is also cultivated in Umbria and Emilia-Romagna, and to a lesser extent, in regions outside Italy including Australia and California.
Sangiovese yields a broad spectrum of wine styles—from youthful, fruit-forward Chiantis to complex, age-worthy Brunellos. These wines range from light and refreshing to deeply structured, benefiting from ageing in oak and bottle.
Classic pairings include Italian cuisine such as tomato-based pasta, roasted meats, aged Pecorino cheese, and herby grilled vegetables, where the grape’s acidity and tannin provide exceptional balance and harmony.