Sangiovese is the beating heart of Italian red wine and the grape behind Tuscany's greatest names. It gives high-acid, firmly tannic wines that taste of sour cherry, tomato leaf, dried herbs and a savoury, earthy grip. Few reds are so at home at the table.
The great faces of Tuscan Sangiovese
In Tuscany the grape wears many faces. Chianti and the more serious Chianti Classico give bright, cherry-driven reds built for food. Brunello di Montalcino is pure Sangiovese aged for years before release, powerful and long-lived, with growers like Casanova di Neri among its benchmarks. Vino Nobile di Montepulciano offers a plusher, more polished style, while Morellino di Scansano brings sun-warmed, easy-drinking charm from the Maremma coast.
Super Tuscans, Romagna Sangiovese and beyond
Sangiovese also drives many of the Super Tuscans, the barrier-breaking reds first made outside the old rules. Antinori built Tignanello on a base of Sangiovese blended with Cabernet, and it remains one of Italy's most admired bottles. Head north into Emilia-Romagna and you find Romagna Sangiovese, softer and more approachable, proof that the grape reaches well beyond its Tuscan homeland across the rest of Italy.
Sangiovese FAQ
What food pairs with Sangiovese?
It is a born partner for tomato. Its bright acidity matches the acidity in the sauce and cuts through fat, so a Margherita pizza, a rich ragù or a plate of pasta al pomodoro all work beautifully. Grilled meats and hard Italian cheeses are safe bets too.
Is Sangiovese the same as Chianti?
Not quite. Chianti is a place, and Sangiovese is the grape that makes it. Chianti must be mostly Sangiovese, but the grape also stars in Brunello, Vino Nobile and many wines well beyond Tuscany.
Which Sangiovese should I cellar?
Brunello di Montalcino is the classic keeper, often improving for ten to twenty years from a good vintage. Everyday Chianti and Morellino di Scansano are best enjoyed young and fresh.