Sangiovese

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.