Sangiovese grape variety

A classic Sangiovese is characterised by its distinctive red fruit. Sour cherries, redcurrants and plums often dominate the nose and palate. Typical flavours also include ethereal notes of dried herbs (such as oregano or thyme), a fine tea note and, with longer maturation in wood, hints of leather and tobacco.

The Sangiovese grape variety is known for its "angular" profile: It has a pronounced, lively acidity and a firm tannin structure. This combination ensures that the wines never come across as ponderous, but always retain a certain freshness and a good "grip" on the palate.

The home of Sangiovese is central Italy, with Tuscany being the absolute epicentre. The most prestigious wines from this grape are produced here under names such as Chianti Classico, Brunello di Montalcino or Vino Nobile di Montepulciano. However, Sangiovese is also widespread in Emilia-Romagna and the Marche region.

Sangiovese is extremely sensitive to its environment. It loves calcareous soils (such as the famous Galestro slate or Albarese limestone). At cooler altitudes, Sangiovese remains elegant and floral, while in the hot valleys (such as in parts of Montilla) it becomes more powerful, darker and more alcoholic.

Sangiovese is the ultimate "food wine". Thanks to its high acidity, it cuts perfectly through fatty dishes. It is a classic accompaniment to dishes with tomato sauce (pasta, pizza), as the acidity of the wine and tomato complement each other. A strong Sangiovese is also unbeatable with grilled meat, especially the famous Bistecca alla Fiorentina.

This is a classic confusion: Sangiovese is the grape variety (the grape), while Chianti is the growing region (the appellation). By law, a Chianti must consist of at least 80% Sangiovese grapes (in Chianti Classico).

While Cabernet often tastes of blackcurrant and paprika and has an almost "impenetrable" structure, Sangiovese tends to be more lightly fruity (cherry), more herbaceous and has a much more present acidity, which makes it appear less "heavy".

In the Super Tuscans, the indigenous Sangiovese is often blended with international varieties such as Cabernet Sauvignon or Merlot. The Sangiovese provides the "backbone" (acidity and freshness), while the French partners provide more colour, softer fullness and dark fruit.