Wine · Grape variety guide
Grape Variety Guide · WSET Level 2
Sangiovese
Tuscany's signature red — high acid, firm tannin, and a core of tart cherry.
High acidity
Firm tannin
Sour cherry
Where it grows
- Tuscany, Italy — the grape's heartland, from everyday Chianti to serious, age-worthy bottlings
- Montalcino, Italy — Brunello di Montalcino — 100% Sangiovese, long oak and bottle ageing required
- Montepulciano, Italy — Vino Nobile di Montepulciano
- Romagna, Italy — a lighter, everyday style
- California, USA — small plantings, often in a Super Tuscan-style blend
What it tastes like
- Sour cherry and red plum fruit, with dried herb and a savoury, almost tomato-leaf edge
- High acidity and firm, sometimes rustic tannin
- Earthy and leathery notes develop with bottle age
- Medium to full body depending on site and winemaking
Growing notes
- Many distinct clones exist, ranging widely in quality and yield
- Prefers warm, sunny sites and ripens relatively late
- Naturally high acidity holds up well even in Tuscany's warm climate
Good to know
The name is thought to derive from "sanguis Jovis" — the blood of Jove (Jupiter). Brunello is simply a specific, historically selected Sangiovese clone grown around Montalcino.
Exam tip
Expect a Chianti-versus-Brunello contrast: Chianti can be a blend and is approachable younger, while Brunello di Montalcino must be 100% Sangiovese with mandatory extended ageing and a much higher price.
Part of the Grape Guide — browse all varieties, or jump back to the study sheet.
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