Everything About Sangiovese Grape
"san-jo-veh-zeh" 
Sangiovese Description
Origin: Tuscany, Italy
History: Sangiovese is Italy's most widely planted red grape variety, with a history dating back to Roman times. The name 'Sangiovese' is derived from the Latin 'sanguis Jovis,' meaning 'blood of Jupiter.' It is the primary grape used in renowned Italian wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Sangiovese's adaptability has led to its cultivation in various regions worldwide, including the United States and Australia.
Appearance: Small to medium-sized, thin-skinned berries with a blue-black hue, forming relatively loose clusters.
Growing Traits: Sangiovese is a versatile grape that adapts to various climates and soils, though it thrives in well-drained, limestone-rich soils. It is a late-ripening variety, requiring a long growing season to achieve optimal ripeness. The grape's thin skin makes it susceptible to rot, necessitating careful vineyard management. Its high acidity and moderate tannins contribute to its excellent aging potential.
Food Pairing Sangiovese's high acidity and moderate tannins make it a versatile companion for various dishes. It pairs exceptionally well with Italian cuisine, including tomato-based pasta dishes, pizza, and grilled meats. The wine's savory character complements roasted vegetables, hard cheeses like Parmigiano-Reggiano, and cured meats such as prosciutto. Its adaptability also allows it to pair with diverse cuisines, including spicy dishes and hearty stews.
Body
Sweetness
Tannin
Acidity
Alcohol
Medium to full-bodied with a firm structure, characterized by vibrant acidity and moderate tannins. Typically vinified dry, though some off-dry styles exist. Moderate tannin levels, contributing to a balanced and approachable profile. High acidity, providing freshness and enhancing its food-pairing versatility. Moderate to high alcohol content, generally ranging from 12% to 14%, depending on the winemaking style.
Cherry 
Red plum 
Tomato 
Dried herbs 
Leather Sangiovese wines are celebrated for their vibrant red fruit flavors, notably cherry and red plum, often accompanied by savory notes of tomato and dried herbs. With age, they develop complex characteristics such as leather, tobacco, and earthy undertones. The high acidity and moderate tannins provide a balanced structure, making Sangiovese both approachable in its youth and capable of aging gracefully.
Regions
![[object Object] Region](/regions/italy.png)
Italy
•Tuscany
•Umbria
•Emilia-Romagna
![[object Object] Region](/regions/united_states.png)
United States
•California
•Washington
![[object Object] Region](/regions/australia.png)
Australia
•Victoria
•New South Wales
Notable Wines and Producers
Brunello di Montalcino
•Biondi-Santi
•Casanova di Neri
Chianti Classico
•Antinori
•Castello di Ama
Vino Nobile di Montepulciano
•Avignonesi
•Poliziano
Sangiovese FAQ
Tuscany, Italy
Sangiovese has a body level of 3 out of 5. Which means that Sangiovese is Moderate bodied.
Sangiovese has a dryness level of 1 out of 5. Which means that Sangiovese is Dry.
Tuscany, Italy
Sangiovese is grown in Italy (Tuscany, Umbria, Emilia-Romagna)United States (California, Washington)Australia (Victoria, New South Wales).
Sangiovese wines are celebrated for their vibrant red fruit flavors, notably cherry and red plum, often accompanied by savory notes of tomato and dried herbs. With age, they develop complex characteristics such as leather, tobacco, and earthy undertones. The high acidity and moderate tannins provide a balanced structure, making Sangiovese both approachable in its youth and capable of aging gracefully.
Sangiovese's high acidity and moderate tannins make it a versatile companion for various dishes. It pairs exceptionally well with Italian cuisine, including tomato-based pasta dishes, pizza, and grilled meats. The wine's savory character complements roasted vegetables, hard cheeses like Parmigiano-Reggiano, and cured meats such as prosciutto. Its adaptability also allows it to pair with diverse cuisines, including spicy dishes and hearty stews.
Sangiovese wines are celebrated for their vibrant red fruit flavors, notably cherry and red plum, often accompanied by savory notes of tomato and dried herbs. With age, they develop complex characteristics such as leather, tobacco, and earthy undertones. The high acidity and moderate tannins provide a balanced structure, making Sangiovese both approachable in its youth and capable of aging gracefully.