Sangiovese is Chianti. fresh, perfumed fruit with a fine spice of acidity and clean refined palate - can age well.


  • Originally known in its wild form by the Etruscans in the area around what is now Florence as Sanguis Jovis, or ‘Blood of Jupiter’


  • Thin, inky low quality to long-lived, concentrated wines of great quality
  • Often, as in Chianti, blended with other varieties. Lacks rich pigmentation and is prone to early oxidation
  • An orange rim can be a Sangiovese giveaway
  • High acidity, farmyard taste and smell, moderate alcohol and very marked tannins
  • Slow and late ripening
  • Clonal selection is extremely important for this variety. Careful clonal selection from the Sangiovese Grosso is thought to produce the best wines

Vinification / Maturation    

  • Traditionally stored in large oak vats, which can dry out the wines
  • The recent use of small 225l Bordeaux style oak barrels has gone some way to reduce the excessive tartness of young Sangiovese                          
  • The blending of Sangiovese with Cabernet Sauvignon has produced some sublime results (super Tuscans)


  • Central Italy, but recommended in 58 provinces in Italy

Also to be found in…

  • California, Australia and Argentina (where it was carried by Italian emigrants)

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