Sangiovese — Tuscany’s Heartbeat in a Glass
Sangiovese is Italy’s most iconic red grape variety and the backbone of some of the country’s most celebrated wines. The name likely comes from the Latin sanguis Jovis, meaning “blood of Jupiter,” a poetic nod to its deep cultural roots and long history in central Italy. Its home and strongest expression is Tuscany, where it thrives across a patchwork of terroirs and produces wines with personality, structure, and a sense of place. (Wikipedia)
Origins & Role in Italian Wine
Sangiovese is the dominant grape of Tuscany and the main or sole grape in many of the region’s hallmark wines — from the rustic yet vibrant Chianti and Chianti Classico, to the powerful, age-worthy Brunello di Montalcino and the elegantly balanced Vino Nobile di Montepulciano. Its versatility also makes it valuable in other central Italian wines like Morellino di Scansano and various DOC/R wines in Umbria and Marche. (Wikipedia)
Viticulture & Personality
Sangiovese grapes have thin skins and ripen late, which contributes to wines with high natural acidity and firm tannins — ideal for food pairing and age potential. Its expression is highly terroir-driven, meaning soil, climate and vineyard practices strongly influence the final wine, from brighter, more elegant styles to richer, deeper reds. (Bernard Marr’s Wine Guide)
Wine Style & Profile
Wines made from Sangiovese are typically medium to full-bodied, with bright acidity and a flavour spectrum that includes:
• Red fruits — cherry, raspberry, red plum
• Savory and herbal notes — dried herbs, earthy soil, tomato leaf nuances
• Aromatic complexity — violet, spice, sometimes leather or tobacco in age
• Oak influence in aged examples — vanilla, toast or cedar characters
You’ll find younger Sangiovese vibrant and fresh, while premium expressions like Brunello become silky and complex with time. (Bernard Marr’s Wine Guide)
Food Pairing & Enjoyment
Thanks to its high acidity and moderate tannins, Sangiovese is one of the world’s most food-friendly red wines. It pairs beautifully with Italian classics — tomato-based pastas, pizza, grilled meats, roasted vegetables, Pecorino or Parmigiano-Reggiano — where its acidity and savoury character lift the flavours of rich ingredients. (Wikipedia)
Why It’s Beloved
Sangiovese’s appeal comes from its balance of fruit, structure and savory complexity. It can be approachable in everyday Chianti, profound in Brunello, and endlessly intriguing in the many expressions between. This versatility and sense of place make Sangiovese a cornerstone of Italian winemaking and a favorite among wine lovers worldwide. (Wikipedia)