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Sangiovese is a typically Italian grape, and it is the most widely planted grape variety in the country. Especially in Tuscany, the grape is very popular in areas such as Chianti and Montalcino. It forms the basis for many top wines. The grape is known by many regional names in areas such as Montefalco Rosso, Morellino di Scansano, Rosso Conero and Vino Nobile di Montepulciano. In the Montalcino area, a clone is grown: Sangiovese Grosso, also known as Brunello.
The taste depends heavily on where it grows. The wine can be on the crisp side due to the acidity and tannins present, but at the same time soft due to juicy, ripe fruit. Characteristic of Sangiovese wine is the combination of sweet aromas of juicy, ripe cherry and the fresh acidity of redcurrant. You can also recognize roasted tomato, sweet balsamic vinegar, oregano, and espresso. Thanks to its high acidity, it pairs well with spicy dishes and holds its own in combination with tomato sauce.
The literal translation of Sangiovese is ‘the blood of Jupiter’, the most important Roman god. A young Sangiovese wine is brick red in color, but as it ages slightly, a warm orange rim appears. This wine ages well. The storage period varies from 5 to 25 years.
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