Sangiovese

Sangiovese is Italy’s most widely planted red grape and is known for producing structured, food-friendly wines with bright acidity and firm tannins. It is highly expressive of site and soil, often reflecting subtle differences in elevation and terroir. The variety forms the backbone of many classic Italian wines and is valued for its balance of fruit, acidity, and structure.

Originated in Tuscany, Italy

Ripening Period: Mid season

Moderate vigor

Moderate yield

Availability

Preferred Climate

Sangiovese performs best in a warm Mediterranean climate with long growing seasons and well-drained soils. It benefits from ample sunlight to achieve full phenolic ripeness while maintaining acidity, and it performs particularly well on hillsides with good air circulation.

Viticultural Characteristics

Sangiovese produces medium to large clusters of medium-sized berries with relatively thin skins. The vine exhibits moderate vigor and productivity, requiring careful canopy and crop management to ensure even ripening. It can be sensitive to excessive heat and drought stress, which may reduce acidity and aromatic precision. Well-drained soils and moderate yields help improve color concentration and tannin development.

Wine Profile

Sangiovese wines are typically medium- to full-bodied with high acidity and firm, structured tannins. Aromatically, they display red cherry, plum, dried herbs, and earthy notes, often accompanied by subtle spice and leather with age. On the palate, the wines are vibrant and savory, with a bright red fruit core and a persistent, structured finish. With aging, Sangiovese develops complex secondary characteristics such as tobacco, forest floor, and dried fig while retaining its hallmark acidity.

Clones

FPS 5 - (Researching)
FPS 6 - (Researching)
FPS 20 - (Researching)