Sangiovese
Sangiovese is one of the most important and widely planted black grape varieties in Italy, and it is the undisputed protagonist of some of the greatest Italian red wines. Grown mainly in Tuscany, but also found in other regions such as Emilia-Romagna, Umbria and the Marche, Sangiovese gives wines of great elegance, freshness and longevity.
Characteristics of the Sangiovese Grape Variety
Agronomic Aspects
- Origin: Italy, with its epicentre in Tuscany.
- Climate: It adapts well to temperate, hilly climates with good sun exposure.
- Soil: It prefers limestone and clay soils rich in stones (galestro and alberese in Tuscany).
Grape Characteristics
- Berry: Medium, with thin blue-black skin.
- Aromatic profile: Fruity, floral and spicy notes with good acidity and pronounced tannins.
Wines Made from Sangiovese
Colour
- Reds: Bright ruby red, with garnet highlights in the aged wines.
Aromas
- Fruity: Cherry, morello cherry, plum and berry fruits.
- Floral: Hints of violet and dried rose.
- Spicy: Black pepper, liquorice, tobacco and leather in the more evolved wines.
- Mineral: Earthy and graphite notes in the longest-lived wines.
Palate
- Fresh and tannic: Vibrant acidity and well-present tannins in young wines.
- Structured and lingering: In the wines aged in cask, with great balance and longevity.
Production Areas
Italy
- Tuscany: Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG, Morellino di Scansano DOCG.
- Emilia-Romagna: Sangiovese di Romagna DOC, with softer, fruitier wines.
- Umbria: Found in Montefalco Rosso DOC blends.
- Marche: Found in Rosso Piceno DOC and Rosso Conero DOC.
Other Countries
- Argentina and California: Grown successfully for fruity, less tannic wines.
- Australia: Trialled in blends with Shiraz for structured, spicy wines.
Food Pairings
Young Wines
- Starters: Charcuterie and cheese boards, tomato bruschetta.
- First Courses: Pasta with Tuscan ragù, pici cacio e pepe.
- Main Courses: Grilled white meat, pollo alla diavola.
Structured and Aged Wines
- Red Meat: Bistecca alla fiorentina, braised meats, roast beef.
- Game: Wild boar stew, roast duck.
- Aged Cheeses: Pecorino Toscano, Parmigiano Reggiano.
Why Choose Sangiovese?
Sangiovese is a versatile grape variety with a strong identity, able to express its home ground with elegance. From fresh, easy-drinking wines to great reds for ageing, it offers a wide range of sensory experiences and is perfect for the classic pairings of Italian cooking.Sangiovese: My personal top three
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1
Gran Selezione Vigna Grospoli 2020 - Fattoria di Lamole
- Type: Red Wine
- Region: Chianti, Italy, Tuscany
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2
The Winemaker’s Release 2010 - Castello di Potentino
- Type: Red Wine
- Region: Italy, Maremma, Tuscany
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3
All those I have tried
