Sangiovese

What is Sangiovese?

Sangiovese is Italy's most planted red grape and the backbone of Tuscany's greatest wines: Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano, and Morellino di Scansano. No grape is more inseparable from Italian food culture.

What does it taste like?

Sangiovese leads with high acidity and firm tannins rather than weight or richness. The fruit skews sour, dried cherry, pomegranate, and red plum rather than blackcurrant or dark berry. Aged examples develop tobacco, leather, and dried herbs. The finish is long and savoury, with a characteristic bitter note on the very end.

Key flavours: sour cherry, dried herbs, leather, iron, tobacco, dried tomato

The Chianti classification

Chianti is a broad appellation, but Chianti Classico, the historic zone between Florence and Siena, is the serious version. Look for the black rooster (gallo nero) on the label. Within Classico, the hierarchy runs: Annata → Riserva → Gran Selezione (single-vineyard, the top tier).

Brunello di Montalcino

Made from a particular Sangiovese clone (locally called Brunello) grown around the hilltop town of Montalcino. The wines must age at least five years before release, and in great vintages from Biondi-Santi or Il Poggione they age for 30+ years. One of Italy's most age-worthy wines.

Super Tuscans

In the 1970s, some producers blended Sangiovese with Cabernet Sauvignon, bypassing Chianti regulations. These "Super Tuscans", Tignanello, Sassicaia, Ornellaia, were technically declassified table wine but commanded prices far above the finest Chiantis. The rules evolved to accommodate them.

Food pairing

Sangiovese's high acidity makes it one of the most food-friendly grapes on earth. The classic pairing, Chianti with pasta al pomodoro, works because the wine's acidity mirrors the tomato's and cuts through the oil. Also excellent with: bistecca Fiorentina, wild boar ragù, aged pecorino, porcini risotto.