Collection: Sangiovese

Sangiovese is the main grape in Tuscany's classic red wines, from Chianti Classico to Brunello di Montalcino. Almost all of our selection comes from Tuscany, especially from Montalcino and Chianti Classico, along with a few wines from Umbria. The grape is known for its fresh acidity and its distinct tannin, and it produces wines in many styles, from young and fruity to age-worthy.

Which wines are made from Sangiovese?

Brunello di Montalcino and Rosso di Montalcino are made from Sangiovese alone, which in Montalcino is traditionally called Brunello, and producers may make both wines from the same vineyards. Chianti Classico must contain at least 80 percent Sangiovese, and Vino Nobile di Montepulciano at least 70 percent, here under the local name Prugnolo Gentile. Under Toscana IGT you will find both pure Sangiovese and blends with, for example, Cabernet Sauvignon or Merlot. Sangiovese is part of almost all of Tuscany's DOC wines, and outside Tuscany it is grown in Umbria, among other places.

What does Sangiovese taste like?

Young Sangiovese typically has red fruit, a fresh acidity and a firm tannin. With time in barrel and bottle, more developed notes emerge. The consortium behind Brunello describes, for example, aromas of forest floor, aromatic wood, small berries, light vanilla and preserved fruits. The style depends greatly on the place. Tuscany's official tourism site calls Sangiovese a grape of great quality, but not easy to grow, and a grape that gives very different results depending on microclimate and soil.

What is the difference between Brunello and Chianti Classico?

Both are based on Sangiovese, but the rules differ. Brunello comes from the municipality of Montalcino in the province of Siena, is made from Sangiovese alone, must have at least two years in oak and may not be sold until 1 January in the fifth year after the harvest. Chianti Classico comes from the area between Florence and Siena, is recognised by the black rooster, Gallo Nero, may contain up to 20 percent other red grapes and must mature for at least 12 months. Chianti Classico Riserva and Gran Selezione have longer maturation requirements, of 24 and 30 months respectively.

What does Sangiovese pair with?

The consortium in Montalcino provides a good starting point. Rosso di Montalcino is recommended for medium-bodied dishes such as pasta with meat sauce, poultry, mushrooms or risotto, and for pork and veal, served at around 18 degrees. Brunello has more structure and, according to the consortium, pairs with red meat, game and game birds, preferably with mushrooms or truffle, and with aged cheeses such as pecorino toscano. Use the same logic across the rest of the selection: the more structure the wine has, the richer the dish can be.

Which Sangiovese should I choose?

For drinking now, Rosso di Montalcino and Chianti Classico are good starting points, and the consortium in Montalcino describes Rosso di Montalcino precisely as a wine best drunk young. Brunello is described by the same consortium as a wine that withstands long ageing and develops over time, so it is an obvious choice if the bottle is to be kept. If you want to compare the grape's expression, taste a Rosso di Montalcino and a Chianti Classico from the same vintage side by side. If you want to know more about the grape's history and styles, you can read our guide to Sangiovese or see the full selection of wines from Tuscany.