Sangiovese
Italy’s greatest red grape. Foundation of Chianti Classico, Brunello di Montalcino, Super Tuscan blends, and broader Tuscan wine. Acid-driven, food-friendly.
About Sangiovese
Sangiovese is Italy’s most editorially significant red grape variety — the foundation of Chianti Classico (where it constitutes 80%+ of the blend), Brunello di Montalcino (where 100% is required), and the Super Tuscan category (where it pairs with Cabernet Sauvignon in wines like Tignanello). The grape exists in many clonal variants; Sangiovese Grosso (also called BBS-11) is the larger-berry variant used for Brunello, while Sangiovese Piccolo is the smaller-berry version more common in Chianti. The grape’s defining characteristic is its acid — even at full ripeness, Sangiovese maintains acid balance that few warm-climate red varieties match. The result is wines that pair exceptionally well with food (the high acid cuts through fat and richness) and age remarkably well (high acid + high tannin = aging potential). Sangiovese’s aromatic profile is distinctive: sour cherry, tobacco, dried herbs (especially when aged), leather, and a characteristic balsamic note that develops with bottle aging.
Variety profile
Also known as
Editorial notes
Brunello requires 100% Sangiovese (no blending grapes permitted) under DOCG rules. The 2008 Brunellopoli scandal involved illegal blending and damaged some producers’ reputations.