Varietal Intelligence · Red
Sangiovese
Sour cherry, dried herb, Tuscan stone. The blood of central Italy.
Origin
Tuscany, Italy · ancient
Sour cherry, dried herb, Tuscan stone. The blood of central Italy.
The most planted red in Italy, Sangiovese is a chameleon: bright and herbal in young Chianti, brooding and structural in Brunello, polished and cosmopolitan as a Super Tuscan. Across all expressions runs a signature sour-cherry acidity and a drying, dusty tannin that demands food.
Flavor Profile
The grape, measured.
Six axes describe how the wine sits on the palate. Hover for sommelier notation.
Region Atlas
Where it thrives.
Hover any pin to read the regional dialect. Climate zones are read in tone.
Mediterranean · Italy
Chianti Classico
Galestro stone, herbal cherry.
Sommelier Insights
At the table, in the glass.
Bistecca alla Fiorentina · Wild boar ragù · Aged Pecorino · Tomato-rich pasta
16–18 °C
Brunello: 60 minutes. Chianti: open and pour.
Chianti Classico: 5–10 years. Brunello: 10–25.
Vintages 2010, 2015, 2016 are reference points for Brunello.
Taste the bright cherry, then the dusty grip — that's Sangiovese signed.
Sommelier-Level Note
"Read elevation and soil: galestro and alberese push perfume and tension; clay produces broader, riper expressions."
— The Wine Passport · House Tasting Note
Related Discoveries
Bottles, journeys, kindred grapes.
Recommended bottles
Suggested journeys
- Brunello, the long arc6 pours · Tuscany
- Chianti & the Super Tuscans5 pours · Tuscany
Kindred grapes
Your Palate
The grape, against your record.
Tasting trend
Your palate's affinity for Sangiovese, year on year.