Italy's most planted red grape and the heart of Chianti and Brunello, with bright acidity and savoury cherry fruit.
History
Sangiovese has been grown in central Italy for centuries; DNA work suggests it is a cross of Ciliegiolo and an old Calabrian grape. It is the main grape of Chianti, Brunello di Montalcino (where a local clone is called Brunello) and Vino Nobile di Montepulciano, and it plays a part in many 'Super Tuscan' blends.
Sangiovese in Australia
Sangiovese was trialled in Australia in the 1970s and planted more widely from the 1990s, helped by Italian-Australian families and growing interest in Italian varieties.
It is grown in McLaren Vale, the King Valley, Heathcote, the Barossa, the Adelaide Hills and many other regions, and is made in styles from light, early-drinking reds to more serious, age-worthy wines.
Tasting notes
Medium-bodied with high acidity and firm, slightly drying tannins. Expect sour and red cherry, plum and red berries, with dried herbs, tomato leaf, tea, leather and earthy notes. It is a natural match for food, especially tomato-based dishes.