Sangiovese vs Nebbiolo

Sangiovese is the softer, more easy-going of the two, while Nebbiolo is fuller-bodied and more tannic. Nebbiolo has more structure to age, while Sangiovese is the more approachable young.

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Sangiovese vs Nebbiolo at a glance

Typical profiles — individual bottles vary by producer, region and vintage.

AttributeSangioveseNebbiolo
BodyMediumMedium–full
TanninMedium–highHigh
AcidityHighHigh
SweetnessDryDry
Typical ABV13–14.5%13.5–15%
Signature flavourstart cherry, plum, dried herbs, tomato leaf, leathersour cherry, rose, tar, dried herbs, truffle
Classic regionsTuscany (Chianti, Brunello di Montalcino), Romagna, UmbriaPiedmont (Barolo, Barbaresco), Langhe, Valtellina
Great withtomato-sauce pasta, margherita pizza, grilled sausagebraised beef, truffle risotto, aged cheese

Sangiovese

High-acid, savoury and cherry-driven — the food-loving backbone of Chianti.

Nebbiolo

Pale in colour but powerful — towering tannin and acidity built to age (Barolo, Barbaresco).

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Sangiovese vs Nebbiolo FAQ

What is the difference between Sangiovese and Nebbiolo?

Sangiovese is the softer, more easy-going of the two, while Nebbiolo is fuller-bodied and more tannic. Nebbiolo has more structure to age, while Sangiovese is the more approachable young. Both are typically dry red wines.

Is Sangiovese or Nebbiolo more full-bodied?

Nebbiolo is the fuller-bodied of the two (medium–full vs medium).

Which has more tannin, Sangiovese or Nebbiolo?

Nebbiolo has firmer tannins (high), while Sangiovese is softer (medium–high) and easier to drink young.

What food goes with Sangiovese vs Nebbiolo?

Sangiovese suits tomato-sauce pasta, margherita pizza and grilled sausage; Nebbiolo suits braised beef, truffle risotto and aged cheese.

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