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Home β†’ Grape Encyclopaedia β†’ Sangiovese
Sangiovese grape bunch

πŸ‡ Sangiovese βœ“

Also known as: Brunello, Prugnolo Gentile, Morellino, Nielluccio
Pronunciation: sahn-joh-VEH-seh /ˌsΓ¦ndΚ’Ι™ΚŠΛˆveΙͺzi/
Red Origin: Tuscany, Italy

About Sangiovese

Sangiovese is Italy's most planted and important grape variety, the soul of Tuscany and the primary grape in Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Its name means "blood of Jove" (Jupiter), reflecting its ancient Roman heritage.

The grape is notoriously site-sensitive, requiring careful vineyard management to ripen fully while retaining its distinctive high acidity. When well-made, Sangiovese produces medium-bodied wines with firm tannins, bright acidity, and flavors of sour cherry, herbs, and tea leaves.

Brunello di Montalcino, made from 100% Sangiovese (locally called Brunello), is one of Italy's greatest and most age-worthy wines. Super Tuscans, which blend Sangiovese with international varieties like Cabernet Sauvignon, have brought global recognition to the grape.

Wine Colour & Appearance

Typical colour: Medium ruby with garnet rim

Thin-skinned grape with natural acidity. Develops orange rim relatively quickly. Never opaque.

Colour Variations by Region

Chianti Classico: Medium ruby with distinct orange edge
Brunello di Montalcino: Deeper ruby, still transparent
Rosso di Montalcino: Lighter, bright ruby
Intensity Medium (translucent, never opaque)
Clarity Clear; aged examples may show sediment
Viscosity Medium - typically 13-14% alcohol

Wine Characteristics

Body
Medium
Tannin
High
Acidity
High
Sweetness
Dry
Alcohol
11–15%

Alcohol content can vary based on vintage, region, and winemaking style. Warmer climates and riper grapes generally lead to higher alcohol levels.

Tannins

High Tannins
Texture & Feel Distinctive dusty, tea-leaf quality. Can feel drying and almost chalky. Firm and assertive with a slightly rustic edge.
Where You Feel Them Gums and cheeks, with characteristic drying sensation
Ageing Potential Excellent - Brunello ages 20-40+ years

Aroma & Flavour Profile Le Nez du Vin Reference β†’

Aromas (Nose) [Le Nez aroma]

  • Sour cherry
  • Tomato leaf
  • Dried herbs
  • Tea leaves
  • Balsamic
  • Leather [M45 leather]
  • Earthy/dusty notes

Flavours (Palate)

  • Tart red fruits
  • Firm, drying tannins
  • Bright acidity
  • Herbal notes
  • Long, savory finish

The Nose

Sangiovese wines present a captivating aromatic profile, initially bursting with bright red cherry and plum, often interwoven with notes of sweet violet and dried fig. As the wine matures, savory characteristics emerge – think sun-dried tomato, leather, and earthy undertones – alongside hints of spice and a subtle oak influence. This interplay of fresh fruit, floral notes, and evolving savory complexity defines the distinctive and appealing nose of Sangiovese.

The Palate

Sangiovese wines are typically dry, medium-bodied reds characterized by high acidity and firm, noticeable tannins. The flavor profile is vibrant and complex, often showcasing bright red cherry alongside savory notes of roasted tomato and balsamic, with an underlying herbal quality. These wines offer a mouthwatering experience, balancing fruit with earthy and acidic components.

Viticulture

Climate:
Sangiovese thrives in a Mediterranean climate with warm, dry summers and cool, wet winters. It requires significant diurnal temperature variation (large difference between day and night temperatures) to develop complex flavors and maintain acidity.
Soil:
Sangiovese is remarkably adaptable to a wide range of soils, but performs best in well-drained soils with moderate fertility. It's often found in soils of volcanic or sedimentary origin.
Training Systems:
Spurred cordon (most common), Guyot, Alberello (traditional, bush-trained – especially in older vineyards), Cordon spur pruned
Yield:
Yields vary significantly depending on the clone, vineyard location, and management practices. Generally, lower yields (8-10 tonnes/hectare) produce higher quality wines. Higher yielding vines can produce less concentrated wines.
Harvest:
Late ripening variety. Harvest typically occurs in late September to October, depending on the region and desired wine style. Acidity retention is a key consideration when determining harvest date.
Canopy Management:
Important for controlling sun exposure and airflow. Leaf removal is often practiced to improve sunlight penetration and reduce disease pressure. Vertical Shoot Positioning (VSP) is common.
Pruning:
Severe pruning is typical, aiming to control vigor and yield. Short pruning encourages concentration of flavors.
Budding:
Medium-early budding.
Flowering:
Early to mid-season flowering.
Veraison:
Mid to late season veraison (color change).
Cover Crops:
Often used to improve soil health, suppress weeds, and manage water competition.
Description:
Sangiovese has a large number of clones and biotypes, each with slightly different characteristics. These variations affect yield, berry size, tannin levels, and aromatic profile.
Examples:
Sangiovese Grosso (Brunello di Montalcino), Sangiovese Piccolo (Morellino di Scansano), Sangiovese Chianti (various sub-clones), Sangiovese di Romagna
Irrigation:
Generally not required in traditional growing areas, but may be used in drier regions or during prolonged drought.
Management:
Preventative spraying and careful canopy management are essential to control diseases.
Susceptible To:
Phylloxera (requires grafting onto resistant rootstock), Powdery mildew, Downy mildew, Botrytis (especially in humid conditions), Cycloconium (leaf spot)

Grape Morphology

Skin Thickness
Medium
Berry Size
Medium
Bunch Tightness
Medium
Botrytis Susceptibility
Medium

Winemaking Notes

Oak Affinity
Medium
Oxidation Tendency
Moderate
MLC Typical
Yes
Ageing Potential
10-20 years

Blending Partners

Canaiolo β€” Traditional partner

Adds color, softens tannins, and contributes to overall balance.

Common in: Tuscany

Colorino β€” Traditional partner

Enhances color and adds structure.

Common in: Tuscany

Merlot β€” Secondary partner

Softens Sangiovese's tannins and adds fruit-forwardness.

Common in: Tuscany, California, Argentina

Cabernet Sauvignon β€” Secondary partner

Adds structure, color, and complexity.

Common in: Tuscany, California, Argentina

Montepulciano β€” Secondary partner

Adds color, body, and softens acidity.

Common in: Tuscany, Umbria, Marche

Notable Regions

Tuscany, Italy
Romagna, Italy
Marche, Italy
Umbria, Italy
California, USA
Argentina

Region Map

Similar Grapes & Lateral Confusion

These grapes are commonly confused with Sangiovese in blind tasting. Here's how to tell them apart:

Tempranillo

Why confused: Both Mediterranean varieties with similar structure. Both medium-bodied with red fruit.

How to distinguish: Tempranillo: Tempranillo has American oak (vanilla, coconut, dill). Sangiovese has higher acidity and herbal/tomato leaf notes.
Sangiovese: Sangiovese has higher acidity and herbal notes. Tempranillo has American oak influence and leather.
Compare side by side →

Nebbiolo

Why confused: Both Italian, high acid, high tannin reds. Both Italian with high acid and tannin.

How to distinguish: Sangiovese: Nebbiolo has distinctive TAR and ROSE notes. Sangiovese has tomato leaf and sour cherry. Nebbiolo is paler in colour.
Nebbiolo: Nebbiolo is paler with rose/tar aromatics. Sangiovese has tomato leaf and sour cherry. Nebbiolo from Barolo is more powerful.
Compare side by side →

Blind Tasting Tips

Colour: Medium ruby with an orange/brick rim, often visible even in young wines.

Key markers: Sour cherry (not sweet cherry) is diagnostic. Look for herbal/tomato leaf character. Distinctive dusty, tea-leaf tannins.

Structure: High acidity + high tannins = very food-friendly. Medium body but can feel quite firm and drying.

Common confusions: Nebbiolo (more tar/rose, higher tannins), Tempranillo (more leather, softer acidity), Barbera (higher acidity, lower tannins).

Vintage History

Notable vintages for Sangiovese:

2019
A generally favorable vintage with balanced conditions, yielding fresh and vibrant Sangiovese wines.
2018
Warm and dry summer, resulting in ripe Sangiovese with concentrated flavors and smooth tannins.
2016
Another good vintage in Tuscany, producing wines with deep color and impressive fragrance, though yields were down.
2010
Highly regarded vintage with ideal ripening, resulting in elegant and complex Sangiovese wines.
2006
Warm and dry conditions led to concentrated Sangiovese with ripe fruit and firm tannins.
2001
A very good vintage, producing balanced Sangiovese wines with good acidity and structure.
2000
Excellent vintage with ideal weather conditions, yielding powerful and age-worthy Sangiovese.
1997
A warm and dry year producing concentrated Sangiovese with good tannins and aging potential.
1990
A classic vintage with warm days and cool nights, resulting in richly flavored and structured Sangiovese wines.
1985
Early reports suggest a challenging vintage, but well-made Sangiovese can show interesting tertiary characteristics now.

Food Pairings

🌱 Plant-Based & Vegetarian
Pasta with tomato sauceve Grilled vegetablesve Hard Italian cheeses
πŸ– Classic Pairings
Bistecca alla Fiorentina Roast pork Wild boar

Parentage & Genetics

Parents: Ciliegiolo Γ— Calabrese

Clones

Brunello

Highly regarded clone, known for producing wines with complex aromas, firm tannins, and aging potential.

Sangiovese Grosso

A group of clones, generally characterized by larger berries and robust growth. Forms the base for many other Sangiovese selections.

Bibliography

Books and articles about Sangiovese:

Sangiovese by Jancis Robinson (Oxford University Press) ISBN: 978-0199797263 β†—

Comprehensive overview within *The Oxford Companion to Wine*.

Italian Wine for Dummies by Ed McCarthy (Wiley) ISBN: 978-1118674414

Accessible introduction to Italian wines, including Sangiovese.

The World Atlas of Wine by Hugh Johnson & Jancis Robinson (Mitchell Beazley) ISBN: 978-1844769239

Detailed maps and descriptions of Sangiovese growing regions.

Brunello di Montalcino: History, Winemaking, and Superiore by Kerin O’Keefe (University of California Press) ISBN: 978-0520288460

Focuses on Brunello, a key Sangiovese expression, but provides extensive information on the grape itself.

Chianti Classico by Bill Nesto & Francoise Nesto (University of California Press) ISBN: 978-0520278344

Detailed exploration of Chianti Classico, another key Sangiovese expression, and the grape's characteristics.

Wine Folly: Magnum Edition: The Master Guide by Madeline Puckette & Justin Hammack (Folly Productions) ISBN: 978-0996388034

Visually-driven guide with a section on Sangiovese and its flavor profile.

Native Wine Grapes of Italy by Ian D'Agata (University of California Press) ISBN: 978-0520278382

In-depth look at all native Italian grapes, with a substantial section dedicated to Sangiovese's history, genetics, and regional variations.

← Back to Grape Encyclopaedia
Page created: 27 January 2026 | Last updated: 5 February 2026

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Wine Colour

This section shows the typical appearance of wines made from this grape:

  • Colour swatches — Visual examples from young to aged expressions
  • Intensity — How deep or pale the colour typically appears
  • Clarity — Whether wines are typically clear, hazy, or have sediment
  • Viscosity — The "legs" or "tears" you see on the glass

Characteristics

Key structural elements that define the wine:

  • Acidity — How tart or fresh the wine tastes (low to high)
  • Body — The weight and texture in your mouth (light to full)
  • Alcohol — Typical alcohol range, sometimes with regional variations
  • Sweetness — Dry, off-dry, or sweet (where applicable)

Tannins (Red Wines)

For red wines, this section describes the tannin profile:

  • Level — Low, medium, or high tannin content
  • Texture — Velvety, silky, grippy, chalky, or sandy
  • Location — Where you feel them (front teeth, gums, cheeks, back of mouth)
  • Ageing potential — How tannins evolve over time

Aroma and Flavour Profile

Aromas (nose) and flavours (palate) are listed separately:

  • The Nose — What you smell before tasting
  • The Palate — What you taste and feel in your mouth
  • Le Nez numbers — References like [M15] correspond to Le Nez du Vin aroma kit bottles (M = Masterkit, O = Oak, F = Faults)
Tip: Le Nez Reference Click the "Le Nez du Vin Reference" link in the Aroma section header to see the full aroma reference chart.

Viticulture

Growing conditions this grape prefers:

  • Climate — Cool, moderate, or warm climate preferences
  • Soil — Preferred soil types (limestone, clay, gravel, etc.)
  • Vigour — How vigorously the vine grows
  • Challenges — Common growing difficulties (frost, rot, disease)

Notable Regions

Key wine regions where this grape excels:

  • Map thumbnails — Small preview maps for each region (where available)
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Old World vs New World

Compares how the grape is expressed in different regions:

  • Old World — Traditional European expressions (France, Italy, Spain, etc.)
  • New World — Modern expressions (Australia, USA, Chile, etc.)
  • Differences in style, ripeness, oak use, and flavour profiles

Similar Grapes

Grapes that are often confused with this variety in blind tasting:

  • Why confused — What characteristics they share
  • How to distinguish — Key differences to look for

Blind Tasting Tips

Practical guidance for identifying this grape when tasting blind:

  • Key markers to look for
  • Common pitfalls and look-alikes
  • Diagnostic characteristics that set it apart

Food Pairings

Suggested foods that complement wines from this grape:

  • Vegan/Vegetarian — Plant-based options listed first, marked (ve) for vegan
  • Classic pairings — Traditional meat and seafood matches
Full guide →