Tomato-based dishes, roasted mushrooms, slow-roasted meats – Sangiovese is an excellent match. They say what grows together, goes together, which is why Sangiovese is a natural pairing for many classic Italian dishes. Here, Sangiovese is known as Nielluccio and either bottle it as a varietal wine or blend it with local grapes like Sciaccarellu.īeyond Italy, Sangiovese plantings are scarce, but some inspired producers in New World areas like California and Argentina, influenced by Italian predecessors, make Sangiovese wines with more fruit and body than Old World versions. The grape also showcases how close France’s island of Corsica is to Italy.

Sangiovese wine has high acidity, high tannins, medium body and medium alcohol. Just east of Tuscany, in Umbria, the Montefalco region blends Sangiovese with the local Sagrantino and other allowed grapes to produce big, rustic reds. Sangiovese is thin-skinned and the color of the wine is light red. Vino Nobilo di Montepulciano produces wide-ranging wines from the Prugnolo Gentile clone of Sangiovese, and producers from across Tuscany can bottle varietal Sangiovese or blend it with Bordeaux grapes to make super-Tuscans labeled as IGT Toscana. The most famous is probably Chianti, a fairly large area between Florence and Siena that can produce wines from simple and easy-drinking to robust and layered.įor high-end wines, Montalcino reigns supreme, producing long-lived, expensive Brunello di Montalcino wines and fresh, fruit-driven Rosso di Montalcino wines. Tuscany is Sangiovese’s mecca, where it sees many different iterations. Unsurprisingly, Italy contains the majority of the world’s Sangiovese vines, most of them located in central and southern Italy. Sangiovese may see some new/used oak, in which case it can develop sweet spice and vanilla undertones, and over time, more complex flavors like forest floor, mushrooms, and smoke often appear. Flavor and aroma-wise, think of a good red sauce tart red fruits, like sour cherry, commonly mix with savory mixed herbs, canned tomato, iron, and turned earth. Thus, it isn’t as aggressive as its sometimes-doppelganger Nebbiolo, but the best, most powerful versions often require aging before being optimal to drink. The wines are typically medium to full-bodied, with characteristically high acidity and moderate to high tannins as well.

Overall, Sangiovese is a late-ripening variety that can grow in many places but is sensitive to the soil in which it is planted. Sangiovese wines exhibit some aging potential. The characteristic flavors of cherries, tomato leaf, and herbs should be the predominant flavors. Sangiovese wines usually have medium-to-high tannins and high acidity, balanced by moderate alcohol and body. Add the districts of Carmignano and Rufina where they can blend non. It has an acidic, mouthwatering, tannic and dry finish. Sangiovese shows hints of flowers, herbs and leather. And, they taste like everything in between. Testamatta is a collector’s dream, and a pure scintillating expression of 100% Sangiovese. The best quality Sangiovese wine has grippy tannins, high acidity, and is well-balanced. Sangiovese wines offer a wide range of tastes from earthy and rustic to fruity.