Sangiovese Wine Guide

What is Sangiovese?

Sangiovese is the backbone of Tuscany and Italy's most planted red variety, accounting for roughly 11% of all vineyard plantings across the country. The name translates to "Blood of Jove" (Jupiter), hinting at its ancient origins on the Italian peninsula. The grape produces wines with high acidity, firm tannins, and characteristic flavors of tart cherry, dried herbs, and sun-baked earth that are unmistakably Italian. It is the sole permitted grape in Brunello di Montalcino DOCG—where it must age a minimum of five years before release—and the primary variety in Chianti Classico, Vino Nobile di Montepulciano, and Morellino di Scansano. In the 1970s and '80s, innovative Tuscan producers began blending Sangiovese with international varieties like Cabernet Sauvignon and Merlot to create the revolutionary "Super Tuscan" wines that challenged Italy's classification system and earned global acclaim. Today, Sangiovese expresses terroir as distinctively as Pinot Noir, with the best examples from Montalcino and Chianti Classico aging gracefully for decades while maintaining their trademark bright acidity and aromatic complexity.

Tasting Notes

Sangiovese typically exhibits these flavor characteristics on the palate:

Aromas & Bouquet

On the nose, look for these aromatic notes:

Best Regions for Sangiovese

Sangiovese thrives in these renowned wine regions, each offering distinct expressions:

Food Pairings

Sangiovese pairs exceptionally well with:

• Pasta with tomato sauce and fresh basil
• Wood-fired pizza margherita
• Osso buco with gremolata
• Pecorino and aged Parmigiano-Reggiano
• Grilled vegetables with olive oil
• Bistecca alla Fiorentina
• Wild boar ragù over pappardelle