Sangiovese is the pulse of central Italy — the grape of Chianti, Brunello di Montalcino and Vino Nobile. High in acidity and tannin, it is built for the table, with tart red cherry, dried herb, tomato leaf and leather. It ranges from bright, juicy everyday Chianti to the brooding, long-lived power of Brunello, always with a savoury, food-friendly edge.
Structure
| Body | Sangiovese is a chameleon shaped by clone and site: Brunello (the Sangiovese Grosso clone) is denser and more age-worthy; Chianti Classico is more aromatic. Its naturally high acidity and grippy tannin make it a poor cocktail wine but a magnificent companion to Italian food. |
|---|---|
| Acidity | High, mouth-watering. |
| Tannin | Medium to high, grippy and savoury. |
| Finish | Savoury and tart, with cherry, herb and a saline edge. |
| Aroma | Sour cherry, dried herbs, tomato leaf, leather and balsamic. |
Serving: 16–18°C (60–64°F). · Decanting: 45–60 minutes for Brunello; 30 for Chianti Classico.
Sangiovese drinking window
| Tier | Drinking window |
|---|---|
| Chianti / everyday | Drink within 1–4 years. |
| Chianti Classico Riserva | Best 4–12 years. |
| Brunello di Montalcino | 10–30 years. |
| Vintage | Drinking window |
|---|---|
| 2015 | Drinking well now. |
| 2016 | Hold; superb, to 2036. |
| 2019 | Cellar to 2034. |
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Sangiovese — questions answered
What is the difference between Chianti and Brunello?
Both are Sangiovese, but Brunello di Montalcino uses a denser clone, must age longer, and is far more powerful and long-lived than most Chianti.
Why is Sangiovese so good with food?
High acidity and savoury tannin cut through tomato, olive oil and rich meat, making it Italy's ultimate table wine.
Does Sangiovese age well?
Top Brunello and Chianti Classico Riserva age 10–30 years, gaining leather, dried flower and balsamic complexity.
What does Sangiovese taste like?
Tart red and sour cherry with dried herbs, tomato leaf and leather — bright, savoury and distinctly Italian.