Understand the grape
Getting to know the grape
Sangiovese usually has lively acidity and tannin that leaves a drying grip. Sour or ripe cherry is common, with less of the dense black-fruit flavour associated with many fuller reds. With age, dried herbs, leather and dusty earth can become more noticeable.
Toscana gives the grape several distinct settings. Chianti Classico can be entirely Sangiovese or include a limited share of other authorised red grapes. Montalcino uses Sangiovese alone for Brunello and Rosso di Montalcino, then separates them through selection and ageing. Around Montepulciano, the local name Prugnolo Gentile appears in the Sangiovese family. These names are not interchangeable, because each belongs to its own place and rules.
Where Sangiovese changes
Grape to place
Compare how the grape grows and tastes in these places. Each guide explains the local wines; the Atlas shows where they come from.
Chianti Hills
Chianti Classico comes from a defined area in Toscana and must contain at least 80% Sangiovese. Many producers use Sangiovese alone.
Montalcino
Here Sangiovese is traditionally called Brunello. Brunello di Montalcino and Rosso di Montalcino both use the grape alone, but different release and ageing rules give them different roles.
Montepulciano and Valdichiana
Vino Nobile di Montepulciano is led by Sangiovese, known locally as Prugnolo Gentile. Here Montepulciano names the town; the separate Montepulciano grape is a different variety.
Toscana
A bottle labelled Toscana IGT may contain Sangiovese without following the blend or ageing rules of Chianti Classico, Brunello or Vino Nobile. Read the blend to see which grapes it contains.
What changes the result
Vineyard and cellar
The ripeness of the grapes, contact with their skins, and time in tanks or barrels all help shape the wine. Here is what to look for.
Fruit and extraction
Gentler extraction can keep the red fruit bright and the tannin fine. Longer or firmer extraction can build more structure, especially when the fruit is ripe enough to support it. A pale wine can still have pronounced acidity, tannin and flavour.
Blending
In Chianti Classico, Sangiovese may stand alone or be joined by other authorised red varieties. A blend can adjust perfume, colour, body or tannin, but the appellation still expects Sangiovese to lead. Montalcino follows a different rule and uses Sangiovese alone for its two best known red wines.
Cask and time
Large casks can allow slow development with little obvious oak flavour. Smaller or newer barrels can add sweet-smelling spice. As the wine ages in bottle, fresh cherry flavours can develop towards dried fruit, leather and earth.
Prominent acidity
The role of acidity
Sangiovese’s noticeable acidity can balance rich food and help the wine age. Notice it alongside the fruit and tannin: high acidity alone does not make a wine balanced.
Read the label
On the bottle
A label may name the place instead of the grape. These names and terms help you work out what is in the bottle.
Chianti ClassicoPlaceHide explanationRead explanation
The historic Chianti zone between Florence and Siena. Current rules require 80 to 100% Sangiovese, with only authorised red grapes completing a blend.
Brunello di MontalcinoPlaceHide explanationRead explanation
A wine from Montalcino made entirely from Sangiovese, known locally as Brunello, with long compulsory ageing before release.
Rosso di MontalcinoPlaceHide explanationRead explanation
Also entirely Sangiovese from Montalcino, but released earlier. It is often a good first bottle from Montalcino before buying Brunello.
Prugnolo GentileGrapeHide explanationRead explanation
The local Sangiovese name associated with Montepulciano. Do not confuse the place name Montepulciano with the separate Montepulciano grape.
At the table and in the cellar
Practical use
Serve
Serve most bottles around 16 to 18°C. A younger Chianti Classico or Rosso di Montalcino can take a light chill. Older, structured wines benefit from a larger glass and time to open, but aggressive decanting is not always helpful.
Eat
Tomato, olive oil, herbs and browned meat all make sense because the wine brings acidity and savoury grip rather than sweetness. Try pasta with a meat or tomato sauce, roast pork, grilled mushrooms, aubergine parmigiana or a firm aged cheese.
Keep
Simple Sangiovese is made for early drinking. Chianti Classico and Rosso di Montalcino can develop over several years, while Brunello is made for longer ageing. Producer, vintage and storage matter more than a fixed number on a grape chart.
Taste it in three steps
Three bottles
You can try these bottles on separate occasions. Keep a note of the name, vintage and what you notice, then use the steps below to decide what to compare.
- 01
Begin with Chianti Classico
Choose a recent vintage of Chianti Classico. Look for cherry and savoury flavours, then notice the acidity, tannin and dry finish.
- 02
Move south to Montalcino
Try Rosso di Montalcino next. The grape stays the same, while the place and ageing requirements change. Compare its fruit, tannin and acidity with the Chianti Classico before opening an older bottle.
- 03
Add time
Finish with a mature Chianti Classico Riserva or Brunello. Notice how the cherry moves toward dried fruit, leather and earth and compare how fresh the wine feels.