The short version
What is Sangiovese?
Sangiovese is the backbone of Chianti Classico and Brunello di Montalcino. It changes with place and aging, but its combination of cherry fruit and savory freshness remains recognizable.
Sour cherry, red plum, dried oregano, tomato leaf, leather, and clay are classic markers. High acidity and firm but moderate tannin explain its natural chemistry with tomato, olive oil, and grilled foods.
In the glass
Flavors to look for
01Sour cherry
02Red plum
03Dried herbs
04Leather
05Clay
At the table
Food pairings that work
Match the wine’s weight to the dish, then let acidity refresh the palate and savory flavors echo one another.
Tomato pastaPizzaTuscan beansPecorino
Where it grows
Regions to know
- Tuscany, Italy
- Romagna, Italy
- Corsica, France