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Wine FAQs
What is Sangiovese?
Sangiovese (pronounced san-jee-oh-vay-zee) is Italy’s most widely planted grape variety, with a rich history dating back to Roman times.
Its grapes, which range in color from deep blue to purple, produce some of Tuscany’s most celebrated red wines, including the renowned Brunello di Montalcino and Chianti.
Although Sangiovese is known for having robust yields, its slow ripening process makes it a tricky grape to manage, and a period of overproduction once tarnished its reputation. However, recent innovations in winemaking have sparked a renewed focus on quality, elevating the grape to new heights.
Where is the Sangiovese Grape Grown?
Sangiovese has been a staple of Italian viticulture since Roman times, with its name derived from the Latin for "blood of Jove," referencing Jupiter, the king of the gods.
It dominates the vineyards of Tuscany in Central Italy, but it also holds a prominent position in Emilia-Romagna to the north.
Beyond Italy, Sangiovese is seldom cultivated. However, it can be found in limited quantities on the French island of Corsica, as well as in Romania, the U.S. (mostly in California), Argentina, Chile and Australia’s famed Barossa Valley (thanks to a number of Italian immigrants who brought the grape with them generations ago).
What is Sangiovese Wine's Style and Character?
The style and character of Sangiovese can vary significantly based on its growing region and whether it’s blended with other grapes. Generally, Sangiovese wines are known for their savory profile, with earthy undertones and bright, tart red fruit flavors.
Darker than many lighter reds, Sangiovese is typically medium-bodied, with pronounced acidity and firm tannins. Its alcohol content tends to range from medium to high (12-14% ABV), with Sangiovese from its native Italy often displaying more bright fruit characteristics (typically red fruits light cherry). In contrast, those from warmer regions like California or Australia tend to take on a smokier, richer and more intense profile.
While Sangiovese can be enjoyed young, most wines benefit from two to five years of aging. The finest examples, such as Brunello di Montalcino, can age gracefully for 20 years or more.
What Does Sangiovese Wine Taste Like?
Sangiovese wines are known for their earthy, savory aromas and intense red fruit flavors. Common tasting notes include:
• Red cherry
• Plum
• Red currant
• Strawberry
• Cranberry
• Violet
As Sangiovese matures, it can also develop more complex flavors such as:
• Roasted red pepper
• Tomato
• Dill
• Oregano
• Dried rose
When aged in oak barrels, Sangiovese may acquire additional layers of flavor, including:
• Coffee
• Baking spices
• Tobacco
• Leather
• Earthiness
How to Pick a Good Sangiovese Wine
Sangiovese is Italy’s most iconic and widely planted grape, though certain regions produce particularly exceptional expressions. The finest examples come from Chianti Classico and Brunello di Montalcino DOCG, with many Super Tuscan blends also achieving international acclaim for their quality and depth.
Sangiovese from other Italian areas, such as Emilia-Romagna or Umbria, is often crafted for earlier enjoyment and may be better suited to drinking young.
Winemaking style is also crucial, as Sangiovese wines can vary widely in flavor. Some producers opt for new oak barrels, imparting a spicier, more intense character, while others use older barrels (or larger ones, known as botti) or avoid oak entirely, yielding a lighter, more refined profile.
What Foods Pair Well With Sangiovese?
With its savory character, vibrant acidity and rich fruit flavors, Sangiovese is a perfect pairing for Italian cuisine—from pizza to tomato-based pasta dishes. Its earthy and fruity notes also make it a fantastic match for herb-forward dishes; any herb-seasoned chicken will shine alongside your favorite bottle of Sangiovese.
Cheese enthusiasts should take note as well—Sangiovese pairs beautifully with hard, tangy cheeses, enhancing their flavors with every sip.
How to Serve Sangiovese Wine
A classic red wine or all-purpose glass is perfect for Sangiovese. Generally, you should serve the wine at room temperature (around 68° F) or slightly chilled, which will help to mellow the tannins and draw out the tangy fruit and floral notes.