Sangiovese

Sangiovese is catalogued as VIVC variety number 10680 under the prime name Sangiovese, with a black (noir) berry skin and Italy as its country or region of origin; this origin, rated likely, rests on the catalogue alone. No single pedigree is recorded for Sangiovese: the catalogue field 'Pedigree confirmed by markers' reads 'DIFFERENT PROPOSITIONS, SEE BELOW BIBLIOGRAPHY PEDIGREE CONFIRMED BY MARKERS' and the 'Full pedigree' field reads 'NO'. More than one proposition for the parents therefore stands, none is adopted here, and the parentage of Sangiovese is treated as unknown. Sangiovese does have recorded offspring: it is named as a parent of Ciliegiolo, Frappato di Vittoria, Gaglioppo, Nerello Mascalese and Perricone.

• VIVC variety number 10680; prime name Sangiovese; berry skin colour black (noir); country or region of origin Italy
• Parentage: different propositions, none adopted; parents unknown

In one critic's words, 'Sangiovese is and has always been THE dominant grape of central Italian red wines.' The name Sangiovese is derived from the Latin for blood of Jove, or Jupiter's blood. Perhaps the most famous selection of Sangiovese was first isolated by Ferruccio Biondi Santi of Montalcino in the late 19th century; this deep-coloured, tannic selection is known as Brunello and, as BBS11, is the only registered clone named after a producer. The Biondi-Santi estate is credited as the inventor of Brunello in the 1888 vintage. Brunello di Montalcino was recognized as a DOCG wine by the Presidential Decree D.P.R. 1/7/1980. In Chianti it was far from easy to determine Sangiovese's innate qualities, because in the mid 20th century Chianti was frequently lightened with tart, pale-skinned Trebbiano grapes and stretched by the addition of fuller reds imported in bulk from the south of Italy and the islands; only since the late 20th century, thanks to a systematic research programme by producers in Chianti Classico, have the clones of Sangiovese grown across central Italy been studied and assessed. The Chianti Classico 2000 project, conceived in the late 1980s, ended with seven new clones of Sangiovese approved and entered into the National Register of Vine Varieties as Chianti Classico 2000 (CCL 2000).

• Name: derived from the Latin for blood of Jove
• Brunello selection: first isolated by Ferruccio Biondi Santi in the late 19th century and registered as clone BBS11
• Brunello di Montalcino DOCG: Presidential Decree D.P.R. 1/7/1980
• Chianti Classico 2000: seven new Sangiovese clones registered as CCL 2000

Sangiovese is a high acidity variety. The variety is high in tannins. Sangiovese typically has medium-full body and 13.5 to 15% ABV. Typical aromas are red fruit, sometimes with notes of black tea, chocolate or tobacco. In warmer areas Sangiovese shows red cherry, plum and herb notes. In cooler areas the variety shows sour red cherry, red berries, licorice, violet and tea. With age the aromas move toward underbrush, leather and tobacco. In Montalcino, where the variety is traditionally called Brunello, the appellation wine is an intense ruby red tending towards garnet as it ages.

Sangiovese / Nielluccio is the most planted variety in Italy, at 54,000 ha or 7.9% of the national vineyard area in the OIV's 2017 report, and the only variety in Italy to exceed 50,000 ha, while Italy's 10 most planted varieties together occupy only 38% of the national vineyard area; its area in Italy fell 27% between 2010 and 2015. In Tuscany, Sangiovese is the principal grape of Chianti Classico, which lies between the cities of Florence and Siena, the primary variety in Vino Nobile di Montepulciano and the sole variety in Brunello di Montalcino. Chianti Classico's soils are predominantly Galestro, brittle, rocky and rich in limestone, and Alberse, a compact, clay-rich soil; both drain well and are ideal for the cultivation of Sangiovese. Sangiovese ripens relatively late, so planted in too cool a location it can produce wine that is tart and unripe, and it can vary as much as Pinot Noir in its sensitivity to place. Outside Tuscany, Sangiovese has a stronghold in Emilia-Romagna and is the standard red grape of Romagna; it is also the standard red vine of Umbria, where it makes Montefalco Rosso with Sagrantino, and as Nielluccio it is the most widely planted vine on Corsica.

• Italy: 54,000 ha of Sangiovese / Nielluccio, 7.9% of the national vineyard area
• Tuscany: Chianti Classico (minimum 80% Sangiovese), Vino Nobile di Montepulciano (primary variety) and Brunello di Montalcino (sole variety)
• Southern Tuscan coast: goes under the alias Morellino and makes particularly toothsome wine in unusually acid soils around Scansano
• Romagna and Umbria: the standard red grape
• Corsica: known as Nielluccio, the island's most widely planted vine
• Beyond Europe: Sangiovese is widespread in Argentina and has a following in California; in Australia it makes successful wines in McLaren Vale, King Valley and Barossa, and Coriole and Pizzini have shown that it can thrive in regions as different as McLaren Vale and the Victorian Highlands

The flavour of pure Sangiovese ranges somewhere between mulberries, raspberry and cherry (from cooler sites), spice, tobacco, sometimes leather and chestnuts, and it tends to be savoury rather than sweet. The variety is light in color, with sweet red cherry, plum and herbs in warmer areas; sour red cherry, red berries, licorice, violet and tea in cooler areas; and underbrush, leather and tobacco with age. In Chianti Classico the terroir often imparts notes of cherry, violet and herbs, frequently with a mineral backbone. Brunello di Montalcino is a limpid, brilliant wine with a bright garnet colour and an intense perfume, persistent, ample and ethereal, with scents of undergrowth, aromatic wood, berries, light vanilla and jam.

• Aromas: mulberries, raspberry, cherry, spice, tobacco, sometimes leather and chestnuts
• Climate: sweet red cherry, plum and herbs in warmer areas; sour red cherry, red berries, licorice, violet and tea in cooler areas
• Structure: a high acidity variety, notably high in tannins
• Colour: light in color; Brunello di Montalcino is intense ruby red tending towards garnet as it ages

Brunello di Montalcino is released on January 1st of the fifth year after harvesting, after at least two years in wooden barrels and at least four months in bottle; the Riserva must age at least 6 months in bottle and is released a year later. The maximum grape yield is 80 quintals per hectare. In 1998 the Consorzio reduced the obligatory wood ageing for Brunello from three years to two. Rosso di Montalcino, made from the same Sangiovese but a red wine to be enjoyed earlier, is released on September 1st following the year of harvest and has no minimum ageing in wood. Chianti Classico can be produced with a minimum of 80% Sangiovese or a maximum addition of 20% of other red varieties; since 1996 it has been possible to produce DOC wines from pure Sangiovese, and since 2006 Chianti Classico can be produced exclusively with red grape varieties. Chianti Classico has three tiers: Annata, aged for a minimum of 12 months; Riserva, at least 24 months with a minimum of three months in bottle; and Gran Selezione, introduced in 2013, a minimum of 30 months including at least three months in bottle. A vogue in the late 1970s and 1980s saw Cabernet and Merlot blended into Chianti Classico and the wine often aged in imported French barriques rather than the traditional large, upright Slavonian oak casks known as botte.

• Brunello di Montalcino: Sangiovese only; at least 2 years in wood and 4 months in bottle (6 for the Riserva); released 1 January of the fifth year after harvest, the Riserva a year later
• Rosso di Montalcino: the same variety, released 1 September of the year following the harvest; no minimum time in wood
• Chianti Classico: minimum 80% Sangiovese; exclusively red grape varieties since 2006
• Chianti Classico Gran Selezione: introduced in 2013, minimum 30 months of ageing; at least 90% Sangiovese from 2027

Many would argue that fine Brunellos such as Biondi-Santi, Conti Costanti, Il Marroneto, Poggio di Sotto and Il Poggione represent the finest examples of Sangiovese. Other top wines long made predominantly from Sangiovese, in one critic's selection, are Flaccianello (from Fontodi, Chianti Classico), Le Pergole Torte (Monte Vertine, Chianti Classico), Zerbina Riserva Pietramora (Zerbina, Romagna), Asinone (Poliziano, Vino Nobile di Montepulciano) and Poggio Valente (Le Pupille, Morellino di Scansano). Sangiovese is also found in Super Tuscans including Tignanello, Flaccianello, Le Pergole Torte, Cepparello and Fontalloro. In California, where results have been decidedly mixed, one critic finds that Shafer, with its Firebreak blend, predominantly Sangiovese, has managed admirable consistency.

• Brunello di Montalcino: Biondi-Santi, Conti Costanti, Il Marroneto, Poggio di Sotto, Il Poggione
• Chianti Classico: Flaccianello (Fontodi), Le Pergole Torte (Monte Vertine)
• Vino Nobile di Montepulciano: Asinone (Poliziano)
• Romagna and Morellino di Scansano: Zerbina Riserva Pietramora (Zerbina); Poggio Valente (Le Pupille)
• Super Tuscans with Sangiovese: Tignanello, Flaccianello, Le Pergole Torte, Cepparello, Fontalloro

The appellation body recommends Brunello di Montalcino with well structured and composite dishes such as red meats and game, possibly accompanied by mushrooms and truffles, and with cheeses such as seasoned tomes, Tuscan pecorino and structured cheeses. Brunello should be served at 18°C-20°C. The younger Rosso di Montalcino goes well with dishes of medium structure such as pasta with meat sauce, poultry, mushrooms or truffles, composite risottos, and main courses of pork or veal with sauce.

• Brunello di Montalcino: red meats and game, possibly with mushrooms and truffles
• Cheese with Brunello: seasoned tomes, Tuscan pecorino, structured cheeses
• Rosso di Montalcino: pasta with meat sauce, poultry, mushrooms or truffles, composite risottos, pork or veal with sauce
• Serving: Brunello at 18°C-20°C; Rosso di Montalcino at about 18°C

Primary sources: https://www.vivc.de/index.php?r=passport%2Fview&id=10680 ; https://www.oiv.int/public/medias/5888/en-distribution-of-the-worlds-grapevine-varieties.pdf ; https://www.wsetglobal.com/knowledge-centre/blog/2026/understanding-acidity-in-wine ; https://www.wsetglobal.com/knowledge-centre/blog/2024/a-comprehensive-guide-to-chianti-classifications ; https://www.consorziobrunellodimontalcino.it/en/583/wines ; https://www.chianticlassico.com/en/wine/characteristics/ ; https://carlettipoliziano.com/nobile-di-montepulciano/ ; https://banfiusa.com/italy/castello-banfi-brunello-di-montalcino-docg/ Reference sources: https://www.jancisrobinson.com/learn/grape-varieties/red/sangiovese ; https://www.decanter.com/wine/grape-varieties/sangiovese/ ; https://www.decanter.com/learn/tannins-45814/ ; https://www.italianwinecentral.com/grape-variety/sangiovese/ ; https://www.decanter.com/features/the-two-montys-montalcino-and-montepulciano-249088/ ; WSET, Understanding Wines: Explaining Style and Quality (Level 3), 2016, ISBN 978 1 905819 39 3, p. 126 ; https://winefolly.com/grape-varieties/sangiovese/ Last verified 2026-10-04