1/5
SweetnessDrySweet
The grape archive
Sangiovese
san-joh-VAY-zeh
Italy’s most planted red grape is defined by sour cherry, lively acidity and savoury tannin, with styles ranging from juicy to monumental.
Typical flavour register
01Sour cherry02Red plum03Tomato leaf04Leather05Dried herbs
In the glass
A visual taste profile.
These scales describe a representative dry expression. Climate, harvest date, yields and winemaking can move an individual wine in another direction.
5/5
AciditySoftFresh
4/5
TanninSilkyFirm
4/5
BodyLightFull
4/5
FruitSavouryFruit-led
Where it grows
From origin to the wider vineyard.
The first country is the grape’s principal reference point; the remaining countries show important established cultivation rather than a complete planting census.
Italy
Core countryChianti Classico · Montalcino · Montepulciano
Argentina
EstablishedSmaller but established plantings
United States
EstablishedSmaller but established plantings
Australia
EstablishedSmaller but established plantings
Three useful expressions
Fresh & fruit-led
Juicy fruit, moderate extraction and little oak emphasise immediate pleasure.
Classic regional style
The grape’s familiar balance of fruit, structure, spice and place.
Structured & age-worthy
Lower yields, selected sites and careful ageing build concentration and longevity.
Handling
Serve15–18 °C
GlassLarge red-wine glass
Decant45–120 minutes
Cellar3–25+ years by style
At the table
Pair it by weight, freshness and aroma.
Why Sangiovese matters
Sangiovese is genetically diverse; Brunello is the traditional local name for a Sangiovese selection in Montalcino.
The best examples balance the grape’s natural character with climate, soil and cellar choices. Treat the profile as a compass rather than a fixed recipe.
Reference databases and further readingVIVC · Variety database ↗OIV · Vitivinicultural data ↗Wine Folly · Grape guide ↗