Sangiovese is Italy’s most planted grape.
- Best in Tuscany
- sour red cherries, earthy aromas, tea leaf notes
- medium-plus tannins, high acidity
- Bulk, cheap wines elsewhere in Italy
- Plantings in California, Australia, Argentina
Sangiovese derives its name from the Latin sanguis Jovis, “the blood of Jove”.
Sangiovese is known for its many genetic mutations, leading to a wide variety of wine types throughout Italy.
Two basic styles of Sangiovese:
- Fruit forward – red fruit like strawberries and cherries, tomato, spices like cinnamon and clove, less tannic, bright acidity.
- Rustic – dark chocolate and smoke with herbal notes like oregano and thyme, dried flowers, tomato, gripping tannins, highly acidic
- Brunello di Montalcino – 100%
- Rosso di Montalcino – 85%
- Vino Nobile di Montepulciano – 70%
- Morellino di Scansano – 85%
- Chianti – 80% (most are 100%)
- Chianti Classico – 80% (most are 100%)