Sangiovese

🔊 Pronunciation: san-joe-vay-zay

🔍 Quick Summary

Italy’s flagship red grape, Sangiovese delivers bright cherry fruit, savory herbs, and mouthwatering acidity that define iconic Tuscan wines.

📜 History

Origin: Likely ancient, cultivated since Roman times in Tuscany, Italy — ancestry debated but linked to Ciliegiolo and Calabrese Montenuovo.

  • Etruscan cultivation: Evidence suggests early domestication in central Italy over 2,000 years ago.

  • Name meaning: From Latin “sanguis Jovis” — “blood of Jupiter,” linking it to Roman mythology.

  • Expansion: Spread through central Italy in the Middle Ages via monastic vineyards.

  • Modern revival: Quality revolution in the 1970s with the rise of “Super Tuscans” blending Sangiovese with international varieties.

🧠 What to Know

Italy’s most planted grape with remarkable regional diversity.

  1. Chameleon grape: Adapts to terroir, yielding everything from rustic to polished wines.

  2. Acid-driven: Notable for bright, food-friendly acidity that lifts flavors.

  3. Tannin structure: Can range from moderate to firm, ideal for aging.

  4. Key role: Forms the backbone of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano.

  5. Modern blends: Embraced in Super Tuscan wines with Cabernet Sauvignon and Merlot.

📍 Where It’s Found

🇮🇹 Tuscany – Clay & limestone soils + warm, dry summers = Structured, ageworthy reds
Warm Mediterranean | 80–90 °F (27–32 °C) avg daytime highs

🇮🇹 Emilia-Romagna – Alluvial soils + temperate climate = Fruity, easy-drinking styles
Temperate Continental | 75–85 °F (24–29 °C) avg daytime highs

🇮🇹 Umbria – Clay-limestone soils + sunny hills = Rich, herbal, balanced wines
Mediterranean | 78–88 °F (26–31 °C) avg daytime highs

🇺🇸 California – Diverse soils + warm sun = Plush, ripe-fruited interpretations
Warm Mediterranean | 85–95 °F (29–35 °C) avg daytime highs

👅 Flavor & Style

Bright, savory, and structured — classic Sangiovese is all about balance.

  • Color: Medium ruby to garnet

  • Aromas & Flavors:

    • Primary: Sour cherry, red plum, wild herbs

    • Secondary: Tobacco, leather, baking spice from oak

    • Tertiary: Dried fig, forest floor, balsamic notes with age

  • Structure: High acidity, moderate to firm tannins

  • Body: Medium to full

  • Alcohol: Typically 13–15% ABV

🛠 Winemaking Notes

Producers balance tradition and modernity to shape Sangiovese’s style.

  • Fermentation: Often in stainless steel to preserve fruit purity.

  • Aging: From large neutral casks to new French barriques for complexity.

  • Blending: Frequently blended with international grapes in Super Tuscans.

  • Expression: Winemakers focus on terroir-driven single-vineyard bottlings.

🍽 Food Pairing Ideas

Pairs well with savory dishes that mirror its acidity and tannin.

  • Savory: Bistecca alla Fiorentina, tomato-based pasta, wild boar ragù

  • Cheese: Pecorino Toscano, Parmigiano-Reggiano, aged Gouda

  • Unexpected: BBQ pork, spicy pepperoni pizza, balsamic-glazed mushrooms

🔗 Related Topics to Explore

  • 🍇 Brunello di Montalcino – Pure Sangiovese, structured and ageworthy

  • 🍇 Chianti Classico – Tuscany’s signature Sangiovese expression

  • 🛢 Super Tuscans – Sangiovese meets international grapes for modern styles

  • 🌱 Galestro Soils – Rocky clay-limestone soils defining Tuscan terroir