Sangiovese
/san.dʒoˈveː.ze/
grape-variety, red-grape, italy, tuscany, central-italy, high-acid, tannic, old-world, indigenous, appellation, super-tuscan, food-pairing, ampelography, viticulture, wine-style•Last updated January 10, 2026
Sangiovese is a late-ripening red wine grape variety native to central Italy, best known as the main component of wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It typically yields medium- to full-bodied wines with high acidity, firm tannins, and flavors of red and sour cherry, plum, dried herbs, earth, and spice; the name also commonly refers to wines made predominantly from this grape.
Examples
- A wine list might feature a "Chianti Classico DOCG" that the sommelier explains is primarily made from Sangiovese, showing bright sour cherry, dried herb notes, and high acidity that pairs well with tomato-based pasta.
- A producer in Tuscany may bottle a varietal "Toscana IGT Sangiovese" to highlight the grape on the label, emphasizing its red-fruited, savory style distinct from international varieties like Cabernet Sauvignon.
- A retailer could recommend a Brunello di Montalcino as an age-worthy 100% Sangiovese wine, noting its firm tannins, elevated acidity, and complex flavors of cherry, leather, and spice that develop with cellaring.