Sangiovese

Sangiovese is perhaps Italy’s most famous autochthonous grape variety, and justifiably so. The driving force behind Chianti, Brunello di Montalcino (referred to as Sangiovese Grosso or simply Brunello) and Vino Nobile di Montepulciano (masquerading as Prugnolo Gentile) as well as its Maremma identity, Morellino, Sangiovese is responsible for some of Italy’s most famous red wines. It is grown the breadth of the country – as well as across the new world – but its true home is in central Italy, principally Tuscany. Typically cherry-scented with earthy, dried herbal notes, bracing tannin and acidity, it ranges from sanguine, ferrous examples from the coolest elevated parts of Chianti to plump, richly fruited wines from the Tuscan coast.