What is Sangiovese?

If you love Italian food, you need to know Sangiovese. It's the grape that was essentially designed to go with pasta, pizza, and everything in between. That bright cherry acidity cuts through tomato sauce like nothing else, and the earthy, herbal character complements olive oil, dried herbs, and aged cheese beautifully.

Sangiovese's home is Tuscany, where it takes on different personalities depending on the appellation. Chianti Classico is the everyday expression — vibrant, cherry-driven, and incredibly food-friendly. Brunello di Montalcino is the grand statement: 100% Sangiovese aged for over four years before release, producing wines of extraordinary depth and longevity. Vino Nobile di Montepulciano sits somewhere in between.

The Super Tuscan revolution of the 1970s and 80s changed everything. Producers like Antinori (Tignanello) began blending Sangiovese with international grapes like Cabernet Sauvignon, ageing in French barriques instead of traditional large oak casks. The results were stunning wines that rivalled the best of Bordeaux — and commanded similar prices.

What makes Sangiovese unique is its combination of high acidity and firm tannins with a relatively light colour. Don't be fooled by its pale garnet hue — there's serious structure underneath. The best Brunellos can age for 30+ years, developing complex aromas of leather, tobacco, dried flowers, and forest floor.

Outside Tuscany, Sangiovese is grown across central Italy (Umbria, Marche, Romagna) and has been planted in Argentina, Australia, and California, though it rarely matches the magic of its Tuscan home.