Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, "the blood of Jove". It is most famous as the main component of the blend Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano.
The variety's physiognomy is characterized by a thick-skinned black-purple fruit that requires a long growing season to fully ripen, but also maintains its acidity well. This results in wines that are high in both acidity and tannins.
The flavor profile of Sangiovese is generally fresh and fruity with strong notes of cherries and a hint of earthiness. Other characteristics may include notes of plum, strawberry, blueberry, and spice, particularly when aged in oak. Depending on the winemaking technique and the specific sub-variety of Sangiovese used, the wine can be rustic and full-bodied or smooth and elegant.
Notoriously vineyard-management oriented, Sangiovese wines can vary widely depending on the altitude, soil condition, and especially the cultivation practices of the vineyard from which they originate. Sangiovese is also known for its ability to adapt to different terroirs, implying great diversity in the styles of wine that can be produced.
Sangiovese pairs well with Italian cuisine and foods with tomato-based sauces. It is considered a versatile food wine due to its savoury character.
