SANGIOVESE
Rustic Charm With A Refined Backbone
Sangiovese is Italy’s most planted red grape and the soul of Tuscan wine. Known for its vibrant acidity, firm tannins, and flavors of red cherry and dried herbs, it shines in both humble trattoria reds and prestigious, age-worthy classics. From Chianti Classico to Brunello di Montalcino, Sangiovese expresses a deep sense of place with earthy grace and food-loving balance.
Key Characteristics
Sangiovese offers high acidity, medium body, and moderate tannins. Its savory, red-fruited character and herbal lift make it incredibly versatile at the table.
Style
Still, red
Body
Medium
Acidity
High
Primary Grapes
Sangiovese
Typical Flavors
Sour cherry, red plum, tomato leaf, dried herbs, leather, balsamic, earth
Origin & History
Sangiovese is an ancient grape believed to have originated in central Italy, with references dating back to Roman times. The name may derive from sanguis Jovis—"the blood of Jupiter." It’s most famously grown in Tuscany, forming the backbone of Chianti, Vino Nobile di Montepulciano, and the powerful Brunello di Montalcino. Its adaptability and tradition make it the cornerstone of Italian red wine.
How It’s Made
Sangiovese is typically fermented in stainless steel or cement to preserve freshness, then aged in large Slavonian casks or French oak barrels depending on the style. Extended aging is common in top-tier wines like Brunello. Many winemakers avoid heavy extraction to highlight the grape’s natural acidity and savory character.
Notable Regions
While it’s grown throughout Italy, Sangiovese finds its greatest expression in Tuscany.
Italy
Chianti Classico
Tuscany
Bright cherry, dried herbs, and savory depth; age-worthy and structured
Italy
Brunello di Montalcino
100% Sangiovese; powerful, complex, and long-lived
Italy
Vino Nobile di Montepulciano
Elegant and earthy with floral lift and moderate oak
Italy
Morellino di Scansano & Romagna
Lighter, juicy expressions ideal for casual fare
United States
California & Washington
Riper, fruit-driven versions with rounder tannins
Food Pairings
Sangiovese’s acidity and earthiness make it perfect with Italian cuisine—especially tomato-based dishes and rustic flavors.
Appetizers
Crostini, aged salami, tomato bruschetta
Meats
Bolognese, roast pork, grilled sausages
Cheeses
Parmigiano-Reggiano, Pecorino, Fontina
Vegetarian
Eggplant parmesan, mushroom pasta, tomato risotto
How to Serve It
Glassware
Standard red wine or Chianti glass to focus fruit and earth
Temperature
60–65°F (16–18°C)
Storage
Store on its side in a cool, dark place; top wines age 10–30+ years
Fun Fact
In Brunello di Montalcino, Sangiovese must be aged at least 5 years before release, making it one of Italy’s longest-aged wines.
Recommended Producers
These houses exemplify the diversity and craftsmanship of Tuscany’s iconic Sangiovese wines, from Chianti Classico to Brunello di Montalcino.
Antinori
A historic name in Italian wine, blending tradition and innovation in age-worthy Chianti Classico Riservas like Badia a Passignano.
Argiano
A benchmark Brunello producer known for elegant, structured wines that reflect Montalcino’s southern terroir.
Castello Banfi
A pioneering estate in Montalcino crafting modern Brunello with consistency, richness, and global appeal.
Castello di Volpaia
A high-elevation Chianti estate producing bright, aromatic wines that highlight purity and precision.
Recommended Pours
Antinori - Chianti Classico Badia a Passignano Riserva 2019 — A refined Riserva with ripe cherry, cedar, and silky tannins, showcasing the elegance of Chianti Classico.
Argiano - Brunello di Montalcino 2019 — A poised and powerful Brunello with dark fruit, spice, and firm structure built for aging.
Castello Banfi - Brunello di Montalcino 2018 — A polished and approachable Brunello with rich plum, leather, and a long, balanced finish.
Castello di Volpaia - Chianti Classico 2021 — A vibrant and aromatic Chianti with red berries, herbs, and lively acidity from high-altitude vineyards.