Sangiovese is the most widely planted red grape in Italy. It grows across much of the centre of the country, but Tuscany is where it makes its most striking wines: bright, juicy reds that are often built to age.
A demanding grape
Its berries are a deep purple-black, but their thin skins give wines a fairly light ruby colour. Sangiovese copes well with dry summers but suffers when temperatures swing too sharply. It adapts to many soils, and shows at its best on limestone.
The grape is known for its high acidity and firm tannins. On the palate you find sour cherry and plum, often with a hint of sun-dried tomato, herbs or earth that reveals where it was grown.
In Tuscany
Sangiovese also grows in Emilia-Romagna, the Marche and Umbria, but Tuscany remains its home. It is the backbone of Chianti, which must contain at least 70% of it, and of Chianti Classico, which requires at least 80%.
Further south it makes Brunello di Montalcino, made entirely from Sangiovese (known locally as Brunello), powerful and long-lived. In Montepulciano, where it is called Prugnolo Gentile, it makes up most of the Vino Nobile. Closer to the coast it gives the softer reds of Morellino di Scansano, and it is blended with Cabernet Sauvignon or Merlot in many Toscana IGT wines.
Did you know? Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano are just a few of the great Tuscan appellations built on this grape. Its name is said to come from the Latin sanguis Jovis, “the blood of Jupiter”.
Elsewhere in the world
In Corsica, Sangiovese has long been known as Nielluccio and is the main grape of the Patrimonio appellation. In the United States, California has the most plantings, notably in Napa, Sonoma and the Sierra Foothills, and it is also grown in Washington State. Argentina, Australia and Chile grow smaller amounts, as a varietal wine or in blends.
Synonyms
Brunelletto, Brunello, Cacchiano, Calabrese, Chiantino, Corinto Nero, Guarnacciola, Liliano, Morellino, Negrello, Nerello, Nerello Campotu, Niella, Nielluccio, Primaticcio, Prugnolo Dolce, Prugnolo Gentile, Puttanella, San Gioveto, San Zoveto, Sangiogheto, Sangiovese Grosso, Sangiovese Piccolo, Sangioveto, Tabernello, Toustain, Tuccanese, Vigna del Conte, Vigna Maggio.
The glass
A generous red-wine glass with a wide bowl lets the fruit breathe and rounds out Sangiovese’s acidity. The Riedel Veloce Cabernet/Merlot glass suits Chianti and Brunello alike.
