Sangiovese

VIVC records Sangiovese as 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 rests on VIVC alone. VIVC does not give a single pedigree for Sangiovese: its passport field 'Pedigree confirmed by markers' reads 'DIFFERENT PROPOSITIONS, SEE BELOW BIBLIOGRAPHY PEDIGREE CONFIRMED BY MARKERS' and its 'Full pedigree' field reads 'NO'. VIVC therefore lists more than one proposition for the parents, none is adopted here, and the parentage of Sangiovese is treated as unknown. VIVC does record that Sangiovese has offspring: the VIVC passports of Ciliegiolo, Frappato di Vittoria, Gaglioppo, Nerello Mascalese and Perricone each name Sangiovese as a parent.

• VIVC variety number 10680; prime name Sangiovese; berry skin colour black (noir); country or region of origin Italy
• Parentage according to VIVC: different propositions, none adopted; parents unknown
• Offspring named in VIVC passports: Ciliegiolo, Frappato di Vittoria, Gaglioppo, Nerello Mascalese, Perricone

Jancis Robinson writes that 'Sangiovese is and has always been THE dominant grape of central Italian red wines.' Decanter writes that the name Sangiovese is derived from the Latin for blood of Jove, or Jupiter's blood. According to Jancis Robinson, 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. A Decanter feature on Montalcino and Montepulciano describes the Biondi-Santi estate as credited as the inventor of Brunello in the 1888 vintage. The Consorzio del vino Brunello di Montalcino states that Brunello di Montalcino was recognized as a DOCG wine by the Presidential Decree D.P.R. 1/7/1980. In Chianti, Jancis Robinson writes, 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 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 Consorzio Vino Chianti Classico's 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, according to Decanter
• Brunello selection: first isolated by Ferruccio Biondi Santi in the late 19th century and registered as clone BBS11 (Jancis Robinson)
• Brunello di Montalcino DOCG: Presidential Decree D.P.R. 1/7/1980 (Consorzio del vino Brunello di Montalcino)
• Chianti Classico 2000: seven new Sangiovese clones registered as CCL 2000 (Consorzio Vino Chianti Classico)

Sangiovese is a high acidity variety. The variety is high in tannins. 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.

The OIV's report Focus OIV 2017 (Distribution of the world's grapevine varieties) lists Sangiovese / Nielluccio as the most planted variety in Italy, at 54,000 ha or 7.9% of the national vineyard area, and the only variety in Italy to exceed 50,000 ha; the same OIV report notes a 27% fall in Sangiovese's area in Italy between 2010 and 2015. In Tuscany, Sangiovese is the principal grape of Chianti Classico, which the Consorzio Vino Chianti Classico places between the cities of Florence and Siena, and Decanter calls it the primary variety in Vino Nobile di Montepulciano and the sole variety in Brunello di Montalcino. WSET describes Chianti Classico's soils as predominantly Galestro, brittle, rocky and rich in limestone, and Alberse (WSET's spelling), a compact, clay-rich soil, and says both drain well and are ideal for the cultivation of Sangiovese. Jancis Robinson notes that Sangiovese ripens relatively late, so that planted in too cool a location it can produce wine that is tart and unripe, and that it can vary as much as Pinot Noir in its sensitivity to place. Outside Tuscany, Decanter names Emilia-Romagna as a stronghold; Jancis Robinson calls Sangiovese the standard red grape of Romagna and the standard red vine of Umbria, where it makes Montefalco Rosso with Sagrantino, and writes that 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 (OIV, Focus OIV 2017)
• 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, notably around Scansano (Jancis Robinson)
• Romagna and Umbria: the standard red grape (Jancis Robinson)
• Corsica: known as Nielluccio, the island's most widely planted vine (Jancis Robinson)
• Beyond Europe: Decanter notes Sangiovese is widespread in Argentina and has a following in California, and names McLaren Vale, King Valley and Barossa in Australia; Jancis Robinson names Coriole in McLaren Vale and Pizzini in the Victorian Highlands

Jancis Robinson describes the flavour of pure Sangiovese as ranging somewhere between mulberries, raspberry and cherry (from cooler sites), spice, tobacco, sometimes leather and chestnuts, and says it tends to be savoury rather than sweet. Italian Wine Central calls the variety light in color and lists 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. For Chianti Classico, WSET notes that the terroir often imparts notes of cherry, violet and herbs, frequently with a mineral backbone. The Consorzio del vino Brunello di Montalcino describes Brunello di Montalcino as a limpid, brilliant wine with a bright garnet colour and scents of undergrowth, aromatic wood, berries, light vanilla and jam.

• Aromas (Jancis Robinson): mulberries, raspberry, cherry, spice, tobacco, sometimes leather and chestnuts
• Climate (Italian Wine Central): 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 (Decanter)
• Colour: light in color (Italian Wine Central); Brunello di Montalcino is intense ruby red tending towards garnet as it ages (Consorzio del vino Brunello di Montalcino)

The Consorzio del vino Brunello di Montalcino states that 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. The same Decanter feature reports that in 1998 the Consorzio reduced the obligatory wood ageing for Brunello from three years to two. Rosso di Montalcino, made from the same Sangiovese, is released on September 1st following the year of harvest and has no minimum ageing in wood, according to the Consorzio. In Chianti Classico, the Consorzio Vino Chianti Classico states that the wine can be produced with a minimum of 80% Sangiovese or a maximum addition of 20% of other red varieties, that since 1996 it has been possible to produce DOC wines from pure Sangiovese, and that since 2006 Chianti Classico can be produced exclusively with red grape varieties. WSET sets out three Chianti Classico 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. Jancis Robinson notes a vogue in the late 1970s and 1980s for blending Cabernet and Merlot into Chianti Classico and ageing it 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 (WSET)

Jancis Robinson names fine Brunellos such as Biondi-Santi, Conti Costanti, Il Marroneto, Poggio di Sotto and Il Poggione, and lists top wines long made predominantly from Sangiovese: 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). Decanter lists Tignanello, Flaccianello, Le Pergole Torte, Cepparello and Fontalloro among the Super Tuscans in which Sangiovese is found. In California, Jancis Robinson writes that Shafer, with its Firebreak blend, predominantly Sangiovese, has managed admirable consistency.

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

The Consorzio del vino Brunello di Montalcino 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; it suggests serving Brunello at 18°C-20°C. For the younger Rosso di Montalcino, the Consorzio suggests 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 (Consorzio del vino Brunello di Montalcino)
• Cheese with Brunello: seasoned tomes, Tuscan pecorino, structured cheeses (Consorzio)
• Rosso di Montalcino: pasta with meat sauce, poultry, mushrooms or truffles, composite risottos, pork or veal with sauce (Consorzio)
• Serving: Brunello at 18°C-20°C; Rosso di Montalcino at about 18°C (Consorzio)

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/ Last verified 2026-09-29