Sangiovese

Sangiovese (pronounced san-jee-oh-vay-zee) is one of Italy’s most-planted wine grapes and has been cultivated since Roman times. Its name comes from the Latin ’sanguis Jovis’, which means ‘blood of Jupiter’, reflecting the deep, rich colour of the wine.

As the star of Tuscan vineyards, Sangiovese is used to create Italian red wine classics, including the famous Brunello di Montalcino and Chianti blends. Many pricey Super-Tuscan red wines also use Sangiovese.

Sangiovese wine is known for its medium to full-bodied profile, high acidity and robust tannins. It has a savoury flavour, with notes of tart red fruits, herbs and earthy tones. As it matures, it may develop more complex flavours such as pepper, tomato or dried herbs. Its high acidity makes it great for pairing with a variety of foods.

Sangiovese is one of Italy’s most important grape varieties and is particularly associated with Tuscany. The region’s warm days and cool nights allow the grapes to fully develop their juicy red fruit flavours while also maintaining a great natural acidity.

Beyond Tuscany, Sangiovese is grown in several other regions of Italy:

• Emilia-Romagna: This region in Northern Italy is known for producing Sangiovese di Romagna, which can be a lighter, more approachable style of Sangiovese wine.
• Umbria: This region, located in central Italy bordering Tuscany, makes a Sangiovese wine known as Montefalco Rosso, which blends Sangiovese with the local Sagrantino grape and other varieties.
• Marche: Here, Sangiovese is often blended with Montepulciano to produce Rosso Conero and Rosso Piceno wines.
• Abruzzo and Molise: In these southern regions, Sangiovese can be part of the blend in several red wines.

While its presence outside Italy is rare, it has found homes in Corsica, Romania, the US, Argentina, Chile and Australia’s Barossa Valley.

Sangiovese wine’s style and flavour profile can be quite diverse – depending on where the grapes were grown and whether it’s been blended with other varieties – but it does have a signature flavour … cherry!

This typically ‘savoury’ wine (think oregano and other herbs as opposed to sweet spice) is brisk and lively with tart red fruit flavours, famously high acidity and tannins.

Italian Sangiovese tends to be more fruit-forward than its smokier flavoured counterparts from warmer regions such as California or Australia. The wine’s flavours can become more complex over time, developing notes of tomato, dried herbs and various spices.

While enjoyable young, most Sangiovese wines flourish with two to five years of ageing, and premium varieties such as Brunello di Montalcino can be aged for 20 years or more.

Sangiovese wines present earthy and savoury aromas and offer intense red fruit flavours. Typical tasting notes include:

• Sour cherry
• Red plum
• Redcurrant
• Strawberry
• Fig
• Cranberry

As Sangiovese matures, it can reveal additional layers of complexity, introducing flavours of:

• Roasted pepper
• Tomato
• Thyme
• Oregano
• Dried roses

And for those aged in oak, there can be notes such as:

• Wild raspberry
• Smoke
• Spice
• Coffee
• Leather

First look for the region. Sangiovese is the most famous and widely planted grape in Tuscany, with some of the best examples coming from Chianti Classico, Brunello di Montalcino DOCG and Vino Nobile di Montepulciano. Meanwhile, Sangiovese from other regions, such as Emilia-Romagna or Umbria, is often more appealing when young.

Then consider the winemaking. The way a wine is made will also affect its taste. New oak barrels can give a red wine a spicier, stronger character, while older barrels or no oak can result in a lighter, cleaner taste. You can often find this information on the label, or by speaking to a wine merchant or waiter.

Finally, do you fancy going Super Tuscan? Super Tuscan blends are red wines from Tuscany that may include non-indigenous grapes (particularly Merlot, Cabernet Sauvignon, and Syrah). Created by rule-breaking Italian winemakers in the 1980s, these wines are now highly regarded and can fetch a hefty price tag. Sangiovese is often a key component of these fruit-forward wines and a great way to explore what the grape can do.

With its savoury notes, acidity and rich fruit flavour, Sangiovese is a natural partner to Italian food – from pizza to tomato-based pasta dishes. Its robust nature stands up to grilled and roasted meats. Think grilled steak, roast lamb or barbecue pork. While its earthy and fruity notes make it an equally excellent choice for herb-roasted chicken dishes and mushroom risotto with thyme.

Cheese lovers will want to stock up, too, as Sangiovese will provide a perfect glass with hard, mature cheeses such as Parmigiano-Reggiano or Pecorino Romano.

Discover more cheese and wine pairing tips.

A classic red wine glass is the go-to for Sangiovese. The wine should be served at room temperature (around 15-18° C) or slightly chilled, which helps the tannins mellow, enhancing the fruit and floral notes. Some Sangiovese wines benefit from decanting, especially those that are more tannic or aged. This process allows the wine to aerate, smoothing out the tannins and releasing the aromas.

Discover more tips to serve the perfect glass of wine.