Sangiovese - The Red King of Italian Grapes

Sangiovese grapes on the vine

The Sangiovese grape is one of the most widely grown varieties in Italy. Sangiovese actually means 'Jupiter's Blood'! And it has tons of other names too, like Sangioveto, Sangiovese Grosso, Brunello, Prugnolo Gentile, Montepulciano, Morellino, and many more. 

The red wines made from this indigenous grape variety – meaning it originates from Italy – are usually ruby red, with a pronounced acidity and tannin structure. The Sangiovese grape forms the basis for many famous Tuscan red wines: for Chianti Classico, for Chianti, for Brunello di Montalcino, for Vino Nobile di Montepulciano, and many more. According to the production regulations of Italy's oldest appellation, a Chianti Classico must contain at least 80% Sangiovese. Because, after all, it's the typical characteristics of Sangiovese that really define the character of Chianti Classico.

“Chianti 2000”

Natural evolution hasn't stopped at the Sangiovese grape, and so, over the centuries, many different clones have developed. As part of the “Chianti 2000” project, launched by the “Consorzio Chianti Classico,” the best clones were sought out, selected, and further developed. A big step towards improving quality. Basically, the Sangiovese grape is heavily influenced by its surroundings, climate, and terroir. And because these factors naturally vary from valley to valley, from site to site, you get many different Sangiovese wines with all sorts of unique characteristics. What's more, this red grape isn't the easiest to work with. It takes a lot of experience and a delicate touch if you want to give this strong-charactered wine the perfect finish – to turn the Sangiovese 'rough diamond' into a Sangiovese 'brilliant,' so to speak. But when you nail it, then there's nothing stopping you from enjoying the most refined pleasures.

Andreas März's love letter to the Sangiovese grape

“…The heart of Tuscany is Sangiovese… Sangiovese can do it all. Sangiovese adapts, and that’s the brilliant thing about it, it adapts to the winemaker and, most importantly, expresses the terroir it grows in. It expresses the ambition for quality, it expresses the soil, climate, microclimate. Sangiovese can make simple wines, and Sangiovese can make amazing wines. A Sangiovese, a Chianti Classico from Monti in Chianti, from Gaiole, from high altitudes, from Panzano – these are great wines, unique wines, with a fruitiness that even a noble, so-called ‘noble’ Cabernet Sauvignon can’t achieve. These have delicate aromas of red berries, red forest berries, with perhaps high acidity, but that’s part of it. Maybe with a bit of a 'kick,' with prominent tannins. A top Sangiovese from Chianti, these aren't fireplace wines you swirl in a big glass in the living room in the evening and just drink; these are wines for food, they’re genetically made to be food companions.”

Andreas März, editor of Merum magazine, quote from Tonkombinat – Texte + Tannine, Tuscany – a wine harvest journey.