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Red Grape · Tuscany
Italy's most-planted grape and the soul of Tuscany: high-acid, sour-cherry Sangiovese is a born food wine, shape-shifting from everyday Chianti to the decade-ageing power of Brunello di Montalcino.
Sangiovese (san-jo-vay-zeh) is the undisputed king of red wines in central Italy, virtually present in every area of the country Thanks to its many clones and surprising versatility, Sangiovese can create a wide range of wines: from young and fresh Chiantis to complex and full-bodied Brunellos.
Also known as
The name for Sangiovese's biggest, longest-lived clone, grown around the hill town of Montalcino for Brunello di Montalcino.
The local name in Montepulciano, where it makes Vino Nobile (the grape, not the Abruzzo red of the same town name).
The Maremma coast name, giving the softer, riper Morellino di Scansano.
Even across the sea in Corsica the grape turns up, under a French-Italian alias.
The anchor fact: Sangiovese is Italy's most widely planted grape, but it rarely says so on the label: across central Italy it hides behind a string of local names, all the same variety.
Taste · Where it sits
Forget scores out of five. Here’s Sangiovese described against grapes you already know.
Never a blockbuster: leaner and more sinewy than Cabernet or Primitivo, all nervy energy rather than sheer weight, which is exactly why it partners food so well.
Firm, fine, faintly dusty tannin, gentler than Nebbiolo but with real grip, framing the wine rather than coating the mouth.
The defining trait: a tart, sappy acidity that makes Sangiovese Italy's great table red, slicing through tomato and fat like nothing else.
Bone dry, with a signature sour-cherry tang rather than sweet fruit, an earthy, savoury profile a world from the jammy reds of the south.
Key flavours
The map
Sangiovese is full-bodied, firm tannin, mapped against other red grapes you can buy. The closer a grape sits, the more its weight and grip resemble Sangiovese.
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Serving guide
Serve at
16-18°C
Serve at cool room temperature; its acidity turns shrill when the wine is warm, and hollow when it is too cold.
Decant
1 hours
A young Chianti Classico or Brunello opens up with thirty to sixty minutes of air, softening the tannin and freeing the cherry.
Glass
Standard Balloon Glass
A medium bowl focuses Sangiovese's sour-cherry and violet lift without letting the high acidity sharpen.
Drink within
2-3 days
Bright and food-friendly, an open bottle keeps two to three days re-corked, though it loses its lifted top notes quickly.
Cellar
2-3 years
Everyday Chianti is for drinking now, but a serious Brunello or Chianti Classico Riserva can age ten years or more into leather and dried flowers.
On the table
Start with the home-table matches that made the grape, then browse the full cuisine library.
The Tuscan altar
Bistecca alla fiorentina and Sangiovese are the same idea on a plate and in a glass: charred beef, salt and blood, with that acidity cutting straight through.
Cucina povera
Tuscany's tomato-and-bread soup meets its match; Sangiovese's sour-cherry acidity was made for the tomato.
The weeknight win
Tomato, mozzarella and basil against a young Chianti is the cheapest great pairing in Italy.
The Sunday bake
Layered ragu and bechamel need a high-acid red to keep each forkful fresh, and Sangiovese obliges.
Browse every pairing
Buy it · three to start with
A curated trio across the price range, then every Sangiovese on sale in the UK right now.
Entry · everyday
2 retailers
Chianti
2 retailers
£9.98
Why this one: A textbook everyday Chianti: bright sour cherry, gentle grip and that food-loving acidity, from a co-op in Vinci for around ten pounds.
The sweet spot
2 retailers
Chianti Classico
2 retailers
£23.95
Why this one: A benchmark Chianti Classico Riserva from a historic Gaiole estate: more depth, dried herbs and structure, the sweet spot of Tuscan Sangiovese.
Special occasion
3 retailers
Brunello di Montalcino
3 retailers
£151.00
Why this one: One of Montalcino's most revered names: Brunello of extraordinary perfume and patience, a wine to cellar for a decade or more.
12 of 310 bottles
6 retailers
Brunello di Montalcino
6 retailers
£39.24
6 retailers
Chianti Classico
6 retailers
£35.86
£42.73
5 retailers
Brunello di Montalcino
5 retailers
£54.04
5 retailers
Toscana
5 retailers
£139.29
5 retailers
Toscana
5 retailers
£156.75
5 retailers
Toscana
5 retailers
£260.00
4 retailers
Toscana
4 retailers
£30.00
4 retailers
Brunello di Montalcino
4 retailers
£39.23
4 retailers
Brunello di Montalcino
4 retailers
£39.90
4 retailers
Brunello di Montalcino
4 retailers
£42.87
4 retailers
Brunello di Montalcino
4 retailers
£37.70
£43.33
4 retailers
Brunello di Montalcino
4 retailers
£38.74
£51.64
Denominations
The appellations where Sangiovese plays a starring role.
Where it grows
From galestro hills in Chianti Classico to the single Brunello rise of Montalcino and the sea-facing Cabernets of Bolgheri, Tuscany is Italian wine's stage in Read more
Italy's pasta plains pour fizzy Lambrusco from Modena and Reggio, ageworthy Sangiovese di Romagna, Albana DOCG whites, and Bologna's gentle Pignoletto. Read more
From Castelli di Jesi Verdicchio to Conero Montepulciano and Offida Pecorino, Marche covers 5 DOCGs across roughly 16,500 hectares of Adriatic and Apennine Read more
Italy's smallest southern producer, where Aglianico ripens late on the volcanic cones of Mount Vulture and Matera's tufa cellars age the country's most Read more
Italy's landlocked green heart, where Montefalco Sagrantino brings the deepest tannins on the peninsula and Orvieto's tufa cliffs ripen the country's most Read more
The terroir
Sangiovese is a mirror of Tuscany's hills. It swells and softens on the warm coast, tightens and ages in the high inland vineyards, and takes a new name almost everywhere it grows.
Chianti Classico
Central Tuscany
The classic: high-toned sour cherry, dried herbs and firm acidity, the benchmark food Sangiovese.
Montalcino
Southern Tuscany
Warmer, riper and grander: the Brunello clone makes Italy's most age-worthy Sangiovese, powerful and long-lived.
Romagna
Emilia-Romagna
Flatter, sunnier and softer: everyday Sangiovese di Romagna, rounder and made for the table tonight.
Editorial
Celebrated for its versatility and depth, Sangiovese has captivated UK wine lovers who cherish a robust and aromatic profile in their glasses.
Sangiovese takes its name from sanguis Jovis, the blood of Jupiter, a nod to the Roman gods on the Tuscan hills where it has grown for centuries.
The blood of JupiterSangiovese presents a broad spectrum of price points, reflecting its diverse expressions. Typically, you can find enjoyable bottles ranging from £10 to £30, with prestigious labels from renowned appellations like Brunello di Montalcino climbing higher in cost.
The high acidity and cherry notes of Sangiovese make it particularly well-suited for tomato-based pasta dishes. A plate of spaghetti bolognese or penne arrabbiata will find a faithful companion in this wine.
A Sangiovese with its savoury character elevates risotto dishes, particularly those with mushrooms or a rich tomato sauce.
The wine’s tannic structure and affinity for herbs make it a perfect match for red meats. A juicy steak or a slow-cooked lamb shank seasoned with rosemary can be transformative when paired with Sangiovese.
While not a traditional pairing, a lighter Sangiovese can accompany richer fish dishes, such as salmon or tuna steak, where the wine’s acidity cuts through the fattiness beautifully.
Aged cheeses, from a sharp pecorino to a mature cheddar, pair exquisitely with Sangiovese, with the wine’s complexity complementing the depth of the cheese.
Sangiovese is a heroic partner to Italian cuisine, naturally, but it also stands up splendidly to the robust flavours of Argentine asados or even the spiced nuances of Moroccan dishes, celebrating the global appeal of this adaptable grape.
Incorporating Sangiovese into your wine repertoire is an invitation to explore a range of culinary delights, promising to elevate the dining experience with its harmonious and richly layered character.
An exuberant Sangiovese, with a delicate fragrance reminiscent of red fruits and violet. Gently tannic and with a pleasantly bitter aftertaste. Drink it young.
A great beginner Sangiovese Sangiovese. Fruity, dry and gently tannic. As time passes, it becomes increasingly velvety.
The “Classico” label refers to Chianti wines which are made from at least 80% Sangiovese grapes and within a defined area (around Florence and Siena).
It can be labelled “Riserva” if it has been aged for at least 2 years in barrel, plus an additional three months in bottle.
Top quality wine, from the Sangiovese Grosso clone. Persistent and ethereal with hints of wild berries, sweet spices and aromatic wood. Full bodied, vigorous and racy.
The Sangiovese grape has been known since 1500, but its origin is most likely Etruscan. In particular, it seems to come from the area north of the Tiber and south of the Arno, from which it then spread beyond the Apennines, up to Emilia Romagna.
The origin of its name is uncertain. Some argue that it derives from "Sangiovannese" which relates to the village of San Giovanni Valdarno, while others argue that it derives from "sanguegiovese" ( Italian for "blood of Jupiter"), referring to Monte Giove, near Santarcangelo di Romagn
Thanks to its chameleon character and its undisputed charm, Sangiovese has conquered all kinds of palates from all over the world, becoming the red flagship wine of Italy. While largely grown in Italy, you can also find Sangiovese from the United States, Australia, France and Argentina. In Italy, you will find it is often labelled by its regional name. Chances are, any red wine produced in Tuscany, Campania, and Umbria will be Sangiovese.
Good to know
Sangiovese is a red grape variety that shows an eclectic character and can produce relatively light, medium or full bodied wines with good acidity.
Wines made from Sangiovese grapes tend to have a good structure, with a round and rich taste, and an intense aftertaste. Harmonious with a good tannic backbone, dry and with high acidity that leaves a bitter aftertaste, these wines show flavours of red fruit and peculiar violet notes.
Most of the wines produced from Sangiovese grapes are dry, but the grape is also capable of producing amazing sweet nectars such as the Vin Santo Occhio di Pernice.
Sangiovese is prevalent in Tuscany but has found his second home in Emilia Romagna. The reality is that Sangiovese is cultivated a bit all over Italy, with higher concentrations in the central regions. You can also find Sangiovese produced in the United States and Australia.
A bit of everything: from first courses made of pasta with meaty sauces to fish soups; from grilled steaks to roasts and braised game. Depending on the style and the area of production, Sangiovese wines can match many different preparations, including ethnic cuisine.
The pronunciation of "Sangiovese" using the International Phonetic Alphabet (IPA) would be [san.dʒoˈveː.se]. Breaking it down, it sounds like "san-jo-VAY-seh".
No, Sangiovese and Chianti are not the same. Sangiovese is a type of red grape variety that is widely planted in Italy. Chianti, on the other hand, is a wine that comes from the Chianti region in Tuscany and, while it is primarily made from the Sangiovese grape, it can also include other grape varieties.
Sangiovese, like most red wines, is typically served at what is termed 'cellar temperature', which is around 60-65°F (16-18°C). It is not served chilled like white wines or rosé, but if it's a particularly hot day or the wine is showing a lot of tannins, a slight chill can make it more refreshing and can soften the astringency.
Yes, Chianti can be made from 100% Sangiovese grapes, although it is not required. Chianti DOCG rules allow for a Chianti wine to have 70-100% Sangiovese, and the remainder can be made up of other red grapes, such as Canaiolo, Colorino, Cabernet Sauvignon, or Merlot.
Explore by style
Jump to the editorial guide for each style this grape turns up in.
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