Sangiovese

Sangiovese is Italy’s most widely planted red grape variety and the backbone of some of the country’s most celebrated wines, including Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. The vine is vigorous and adaptable, producing medium-sized berries with relatively thin skins and naturally high acidity. It is sensitive to site and clonal selection, requiring well-managed yields and careful canopy control to achieve full phenolic ripeness. Sangiovese thrives in well-drained soils—particularly galestro, clay-limestone, and sandy marl—and performs best in warm, sunny sites with significant diurnal temperature variation, which helps preserve acidity and aromatic complexity. Its long growing season and uneven ripening can pose challenges in cooler or excessively fertile conditions, leading to diluted flavors or harsh tannins if not carefully managed.

Sangiovese wines are typically medium-to full-bodied, with bright acidity and moderate to firm tannins that emphasize structure and food compatibility. Aromatic profiles commonly feature red cherry, sour cherry, plum, violet, and dried herbs, often accompanied by earthy, leathery, or savory notes. Oak aging can add layers of spice, tobacco, and balsamic complexity, though excessive oak may overwhelm the grape’s naturally transparent character. Styles range from fresh and approachable expressions to powerful, age-worthy wines capable of long evolution in bottle. Its balance of acidity, aromatic nuance, and structural elegance makes Sangiovese one of the world’s most expressive and terroir-driven red grape varieties.