Sangiovese

Sangiovese is a dark grape varietal known for high yields, slow ripening and being notoriously difficult to work with. Primarily grown in central Italy, it’s widely recognised today as the pride of Tuscany, however this hasn’t always been the case. For most of the 20^th century, the over-production of Sangiovese led to poor resulting wine and ultimately gave the grape a bad reputation. It wasn’t until the 1980s that Italian viticulturists managed to shrug off the stigma, with the introduction of much better winemaking techniques and a shift towards quality rather than quantity. Today, Sangiovese is used to produce some of the most desirable reds in the world, whether it’s forming the spine of a Chianti Classico blend or with its own single-varietal wine, such as the famed Brunello di Montalcino DOCG.

Sangiovese Tasting Notes

Cherry

Fig

Red Pepper

Coffee

Leather

Sangiovese produces wines with more savoury and earthy flavours than most other reds. On the nose, you’ll experience notable aromas of cherry and fig, followed by a flavour profile of sour cherry, cranberry and red plum, with subtle notes of roasted pepper and tomato. Light oaking of Sangiovese is increasingly popular and leads to richer, plummier flavours, as well as hints of coffee, leather, spice and smoky nuances.

Sangiovese Wine Style

Classic Red Wine

Light Full-Bodied

Sangiovese style tends to vary depending on where it’s grown. Generally speaking, most expressions will be of medium body, high tannin and characteristically high acidity. The notable acidity is often emphasised when used to produce higher yields, making for sometimes unpleasant wine! In regard to ageing, most good Sangiovese’s can be enjoyed young or aged for between four and seven years, whereas a bottle of Brunello reaches perfection after 10 years of ageing. As a general rule, more expensive bottles tend to be an indication of better longevity.

Wine Regions

Italy is the primary producer of Sangiovese with more than 150,000 acres of the variety. Wine produced in the cooler and more northerly Italian regions has less body and high acidity, which justifies blending with other red varietals to take on-board needed characteristics. Italian regions further south tend to exhibit better growing conditions for the varietal, particularly the DOCG regions of Montalcino and Montepulciano, where the prestigious and sought-after Brunello wines are made using 100% Sangiovese.

Outside of Italy, this temperamental grape variety is pretty uncommon. It’s produced in Corsica, the French island in the Mediterranean Sea, as well as in the American states of Washington and California. Sangiovese has also found its way over to Australia’s Barossa Valley, where its natural high acidity works very well.

What Food Goes with Sangiovese?

The savoury character of Sangiovese combined with its high acidity make a great wine for food pairing. Given its flavour profile and the fact it’s predominately an Italian varietal, you should definitely look to pair with tomato-based Italian dishes – it’s a real winner! Pizza, pasta or ragu all work exceptionally well with Sangiovese, while herby chicken dishes also making a cracking combination. If you’re a cheese lover, try partnering with hard, acidic cheeses.

Shop Sangiovese Wine