Collection: Sangiovese

Sangiovese is the heart of Tuscan wine and one of the most important grapes in all of Italy. It originates in Toscana in central Italy, where traces of cultivation have been found going back at least to the 1300s. It is no coincidence that the vast majority of our Sangiovese comes from exactly here, from Toscana, with a few bottles from neighbouring Umbria. The grape is also grown in other parts of central Italy such as Marche and Lazio, and internationally you find it in California, Argentina, Australia and France, among others.

Sangiovese is the backbone grape in some of Italy's most famous wines. Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are all built on Sangiovese, and in many Tuscan wines it appears in blends with grapes such as Canaiolo and Malvasia Nera. The grape is also known under a number of synonyms, including Brunello, Morellino and Calabrese.

In the glass, Sangiovese typically gives dry, red wines with high acidity and firm, pronounced tannin. It is precisely this combination of freshness and structure that makes the wines well suited to longer ageing, where they develop and unfold. The style ranges from the light to the full-bodied depending on clone and winemaking, while the alcohol usually sits at a moderate level. In its pure form the grape can show a slightly metallic finish.

In the vineyard, Sangiovese is a late grape that thrives best under warm conditions and shows moderate to high vigour. It requires attention, partly because it is susceptible to both powdery mildew and rot, and even ripening is crucial for both flavour and quality.

At the table, Sangiovese is a rewarding companion. The high acidity and the firm tannins suit spiced pasta dishes, grilled meat and aged cheese, where the wine's structure balances richness and weight. If you want to understand Tuscan wine, Sangiovese is an obvious place to start.