Sangiovese is an indigenous red wine variety of Italy and the most widely planted grape in the country. A thick-skinned variety and light in colour with high acidity and firm tannins, the wine is typically medium to full-bodied.
Sangiovese ripens relatively late and its flavours can widely vary depending on the climate and location it is grown. Sangiovese is the primary grape for Chianti and at home in Tuscany where it is most widely known.
In Australia, Sangiovese is suited to moderate continental climates such as the King Valley, Victoria and McLaren Vale, South Australia.
What does Sangiovese taste like?
Sour cherry and redcurrant notes with slight herbal tones of tomato vine, fresh thyme or oregano are quite common. When aged, Sangiovese can develop dried floral aromas, savoury tobacco and dried leaves.
How do I say Sangiovese?
San-joh-vhay-zeh
What food pairs with Sangiovese?
One of the most versatile red wines with food, Sangiovese works particularly well with tomato-based dishes and savoury elements of dried herbs and cured meats. The acidity of Sangiovese makes for a wine that cuts through fats and oils and the tannins allow it to complement richer meats and braises.
How long can Sangiovese age?
Sangiovese has great ageing potential and some of the longest-lived wines of Italy are the famed bottles of Brunello di Montalcino DOCG. Sangiovese is often blended with non-indigenous varieties known as Super Tuscans which also have a great ability to last the test of time.
