The Wine Club · Grape Discovery Masterclass

Sangiovese

The backbone of Chianti and Brunello.Tuscany, Italy · Ancient — genetic evidence suggests Etruscan or earlier origins in central Italy, with documented cultivation in Tuscany from at least the 16th century

The Origin Story

Sangiovese is Italy's most planted red grape and the backbone of its most celebrated wines — Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, and Morellino di Scansano among them. The grape is ancient, almost certainly of central Italian origin, and has adapted over centuries to an extraordinary range of expressions depending on where it grows, how it is farmed, and what the winemaker asks of it.

At its most basic, in high-volume Chianti production, it delivers simple, tart, cherry-driven reds of modest ambition. At its most serious, in the hands of producers working old vines in Montalcino or Montepulciano, it produces wines of profound complexity, remarkable structure, and aging potential measured in decades.

The grape's defining characteristics — high acidity, firm tannins, and a persistent savoury finish — make it one of the most food-friendly reds in the world and one of the most rewarding to understand. Its reputation has suffered from the volume of mediocre Chianti produced through the latter half of the 20th century, but the grape itself has never been the problem. Grown with restraint and serious intent, Sangiovese is one of the great red varieties of the world.

Tasting Profile

BodyFullAcidityHigh

Sour CherryDried TomatoLeatherTobaccoThyme

Sangiovese produces full-bodied reds of genuine complexity — sour cherry and dried red fruit on the nose with a savoury, earthy undertone of leather and dried herbs, firm natural tannins, high acidity that keeps everything structured, and a long, persistent finish with a characteristic bitter edge.

It is not an immediately approachable grape in the way that Merlot or Grenache are approachable — it demands food, rewards patience, and reveals more with every glass. The acidity and tannin structure make it one of the most versatile reds at the table, capable of working with everything from simple pasta to slow-braised meat.

In Comparison

If you like

Tempranillo

Dark plum, leather, and firm tannic structure with the acidity to cut through rich food. Spain's great red is built for the table in a way that very few international varieties can match.

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Try

Sangiovese

Brighter and more acidic than Tempranillo — sour cherry, dried tomato, and a savory finish. Built for the table in a way that rewards food over every other consideration.

This is your kare-kare wine. The high acidity cuts through the peanut sauce, the firm tannins hold against the oxtail, and the savoury finish makes the bagoong taste intentional. In Tuscany they drink Sangiovese with bistecca alla Fiorentina — a thick-cut T-bone, rare, with nothing but salt and olive oil. Both dishes understand that this grape needs something substantial to push against. Also exceptional with slow-braised beef, grilled lamb, and anything with a rich, reduced sauce.