Sangiovese is Italy’s most widely planted and historically important red grape, with origins tracing back to at least the Roman era. Its name may derive from Sanguis Jovis — “Blood of Jupiter” — reflecting its ancient prestige. Over centuries, it became the backbone of Central Italian viticulture, particularly in Tuscany.
Genetically, Sangiovese is an indigenous Italian variety with numerous clones, including Brunello (Sangiovese Grosso) and Prugnolo Gentile. Its clonal diversity explains its wide stylistic range across regions.
In the vineyard, Sangiovese is vigorous and late-ripening, requiring warm days and cool nights to achieve balance. It thrives in limestone and clay soils but struggles in excessively fertile sites, where yields dilute concentration. Thin skins make it susceptible to rot, and careful canopy management is essential.
Stylistically, Sangiovese produces medium- to full-bodied wines defined by acidity and tannin rather than fruit weight. Oak aging is common in premium expressions.
In the glass, it shows medium ruby coloration with orange highlights over time. Aromatically, sour cherry, red plum, tomato leaf, leather, and dried herbs define the profile. The palate is structured, with high acidity and firm tannin. Body is medium. The finish is savory and earthy.
Benchmark regions include:
Chianti Classico
Brunello di Montalcino
Vino Nobile di Montepulciano
Super Tuscan coastal zones
Commercially, Sangiovese is the foundation of Italian red wine identity and a core bridge grape between Old World structure and New World drinkability.