Sangiovese: Tuscany’s Noble Red Grape — Chianti to Brunello Guide

Sangiovese is Italy’s iconic grape variety, the backbone of Tuscany’s greatest wines.

I. Origins and Etymology

• The name Sangiovese is thought to derive from the Latin Sanguis Jovis, meaning “blood of Jupiter,” reflecting its ancient origins and the reverence it inspired.
• Native to central Italy, primarily Tuscany and Emilia-Romagna, it is mentioned in texts as early as the 16th century.

II. The Grape of Tuscany

• Sangiovese is the reigning grape of Tuscany, where it accounts for over 60% of regional vineyard plantings.
• It is the soul of Chianti and Chianti Classico, where it must constitute at least 70% of the blend.
• In Brunello di Montalcino, Sangiovese — locally called Brunello — is vinified as a single varietal and produces one of Italy’s most prestigious wines, capable of aging for decades.
• Vino Nobile di Montepulciano and Morellino di Scansano are also distinctive Tuscan expressions of Sangiovese.

III. Tasting Profile

• Sangiovese produces wines with a ruby color, firm but elegant tannins, and bright acidity — characteristics that make it an excellent table companion.
• Its aromatic profile combines red cherry, plum, with notes of dried tomato, leather, tobacco, and Mediterranean herbs.
• With age, great Sangiovese develop complex tertiary aromas of forest floor, damp earth, and aged leather.
• Outside Italy, Sangiovese is successfully grown in Argentina (Mendoza) and California, where it yields fruitier, more accessible wines.