Sangiovese is a vibrant and expressive Italian grape variety, famous for producing medium-bodied wines with high acidity, firm tannins, and flavors of sour cherries, balsamic, and herbs.

History of Sangiovese Grape

Sangiovese is a red wine grape grown in the central regions of Italy, particularly in Tuscany, Emilia-Romagna, and Umbria. The grape has a long history that can be traced back to the Roman Empire, and it has been cultivated for winemaking since the 16th century.

Sangiovese is known for its high acidity and bold flavors, which make it a versatile grape for winemaking. It is the dominant grape used in Chianti and Brunello di Montalcino wines, both of which are world-renowned for their quality and complexity.

Description of Sangiovese Grape

The Sangiovese grape is a thin-skinned grape that ripens relatively late in the season, which can make viticulture challenging in cooler regions. It is a high-yielding grape and can produce wines with a range of styles and flavors.

Wines made with Sangiovese grapes are typically medium to full-bodied, with flavors that range from red fruit to earthy and spicy notes, depending on the climate and winemaking techniques. Sangiovese wines are known for their high acidity, firm tannins, and excellent aging potential.


Sangiovese is one of the most widely planted grape varieties in Italy and is a vital component of many famous Italian wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Sangiovese wines are known for their versatility and can be enjoyed with a range of different foods, from pasta dishes to roasted meats.

In conclusion, Sangiovese is a critical grape for Italian winemaking and has a long and proud history that goes back centuries. Its bold flavors, high acidity, and aging potential make it one of the most sought-after wine grape varieties in the world.

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