Collection: Sangiovese

Key Characteristics

• Appearance: Ruby red with garnet hues, especially as it ages.
• Aroma: Aromas of red cherry, strawberry, and plum, often with earthy undertones of leather, dried herbs, and tobacco. Subtle hints of tomato leaf, violet, and spice are also common.
• Flavor Profile:
  • Bright red fruit flavors dominate, complemented by earthy, herbal, and savory notes.
  • Secondary flavors may include coffee, cocoa, and baking spices in oak-aged styles.
• Mouthfeel: Medium-bodied with firm but balanced tannins and high acidity, giving it a lively and structured finish.

Ideal Pairings

Sangiovese’s acidity and tannins make it an excellent partner for a variety of Italian and Mediterranean dishes:

• Classic Italian fare like pizza, pasta with tomato-based sauces, and lasagna.
• Grilled meats such as steak, lamb, or pork chops.
• Herb-roasted chicken or game meats.
• Hard cheeses like Parmesan, Pecorino Romano, or aged Gouda.
• Rustic dishes like osso buco, ribollita, or Tuscan bean stew.

Short History of Sangiovese

Sangiovese has been cultivated in Italy for centuries, with its name deriving from the Latin sanguis Jovis, meaning "the blood of Jupiter." It is the dominant grape in Tuscany and central Italy, where it is the foundation of iconic wines like Chianti and Brunello di Montalcino.

In the 20th century, the rise of "Super Tuscans" elevated Sangiovese’s global reputation, blending it with international varieties like Cabernet Sauvignon and Merlot. Today, Sangiovese is recognized as one of the world’s most important red grapes, revered for its ability to produce wines of great elegance and complexity.

Regions That Produce It

Sangiovese is primarily associated with Italy, but it is also cultivated in other wine regions around the world:

• Italy: Tuscany (Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano), Umbria, Emilia-Romagna
• USA: California (Central Coast, Napa Valley)
• Argentina: Mendoza
• Australia: McLaren Vale
• France: Corsica (where it is known as Nielluccio)

Styles of Sangiovese

1. Chianti: Medium-bodied with bright red fruit and herbal notes, often with a touch of spice from oak aging.
2. Brunello di Montalcino: Bold and full-bodied, with rich fruit, earthy complexity, and significant aging potential.
3. Rosso di Montalcino: A younger, fresher expression of Sangiovese from Montalcino.
4. Vino Nobile di Montepulciano: Elegant and structured, with flavors of cherry, plum, and subtle spice.
5. Super Tuscans: Modern blends that combine Sangiovese with international varieties for a fuller-bodied, more fruit-forward style.

Sangiovese’s balance of bright fruit, savory complexity, and lively acidity ensures its place as a cornerstone of Italian winemaking. Whether enjoyed in a simple Chianti or a prestigious Brunello, Sangiovese delivers a wine experience that is both authentic and memorable.