Sangiovese

Sangiovese is a red Italian wine grape variety that derives its name from the Latin Sanguis Jovis, “blood of Jupiter”.
In Italy, Sangiovese’s proverbial home is Tuscany. There, it is most famously employed in what might be called the Big Three of Tuscan reds: Chianti, where by law it must comprise at least 70% of the blend for the Chianti and 80% for the more location-specific Chianti Classico. In Brunello di Montalcino, Sangiovese comprises the entire wine. If you can, it’s well worth looking for a bottle of Altesino Brunello di Montalcino; the iconic producer was a forerunner in the pursuit of excellence, with the introduction of the “Cru” concept (Brunello di Montalcino Montosoli) concept in 1975 from its premium vineyards on the Montosoli hill, Altesino was also the first winery in Montalcino to use barriques in 1979. Vino Nobile di Montepulciano is also entirely Sangiovese, and the reds of Montecucco and Morellino di Scansano, also in Tuscany, express other, equally transporting sides of this varietal. Many Super-Tuscan reds include or rely on Sangiovese.
Sangiovese Grosso, used for traditionally powerful and slow maturing red wines in Montalcino, whose diverse terroirs winemakers put to good use to craft wines that reflect the land’s unique nuances.
Sangiovese’s ability to express terroir and age gracefully has earned it a revered status among wine enthusiasts worldwide, cementing its place as one of Italy’s most cherished grape varieties.
Sangiovese pairs with a wide range of foods because of its medium weighted body and savoury character. Use Sangiovese’s savoury as a congruent flavour with herbs and tomato’s. This technique will actually bring out more fruity flavours in the wine.
A Sangiovese with high tannins will work perfectly with rich roasted meat, cured sausages and hard cheeses.