red · Origin: Tuscany, Italy

Sangiovese

Italy's most planted red variety and the backbone of Tuscany's great wines. Sangiovese's high acidity and firm tannin make it a natural table wine — it practically demands food. As Brunello di Montalcino it reaches its apex: a wine of extraordinary complexity and longevity, built from 100% Sangiovese Grosso (Brunello clone).

Flavor profile

Red cherry, dried cranberry, tomato leaf, iron, dried herbs

Structure

High acidity, high tannin, medium body

Ageability

Good to excellent. Brunello Riserva: 20–40 years.

Best regions

Chianti ClassicoBrunello di MontalcinoMontepulciano

Food pairings

Pasta BologneseGrilled T-boneWild boarPecorino

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