In Detail
Sangiovese is Italy's most planted red grape variety, with origins in central Italy dating back centuries. It excels in warm climates and well-drained soils, exhibiting significant terroir variation, most famously in Tuscany, but also in Emilia-Romagna, Umbria, and increasingly in New World regions. Sangiovese wines typically possess medium to high acidity, moderate to firm tannins, and moderate alcohol levels. Styles range from lean and savory to richer, oak-aged expressions. The aromatic profile often includes red cherry, dried herbs, tomato leaf, leather, and earthy notes, sometimes with violet nuances. Common styles include fresh Chianti, age-worthy Brunello di Montalcino, and modern, oak-influenced wines. Ideal food pairings include tomato-based pasta dishes, grilled meats, aged Pecorino cheese, wild mushrooms, and other rustic Italian fare that complements its acidity and tannins.