Grapes · Red grape
Sangiovese
Italy's most planted red grape and the soul of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. Bright acidity and savoury cherry fruit make it a natural food wine.
Also known as: Brunello, Prugnolo Gentile, Morellino (local names in Tuscany)
On the nose
Young wines (primary aromas)
- sour cherry
- red plum
- tomato leaf
- dried herbs (oregano, thyme)
- violet
Oak & winemaking (secondary)
- vanilla
- sweet spice
- smoke
With bottle age (tertiary)
- dried cherry
- leather
- tobacco
- earth
- balsamic
On the palate
Dry, medium to full body, high acidity and medium-plus, slightly rustic tannins. Sour cherry and herbs on the palate with a savoury, often slightly bitter finish.
Tasting tip
Mouth-watering acidity with sour cherry and a touch of tomato leaf or dried oregano: think Tuscany.
Often confused with
Tempranillo (softer acidity, more vanilla/dill from oak), Nebbiolo (paler, more tannin, tar and roses), Pinot Noir (lighter tannin).
Where it grows
- Italy — Tuscany: Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano