Red grape variety

Sangiovese

Also called Brunello, Prugnolo Gentile, Morellino, Nielluccio

Sangiovese is a red grape from central Italy known for high-acid, medium-bodied wines with sour cherry, tea-leaf and earthy notes. It is the main grape of Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano. Italy had 69,790 hectares in 2000.

Color	Red (black-skinned)
Origin	Central and southern Italy (a cross of Ciliegiolo and Calabrese Montenuovo)
Body	Medium
Acidity	High
Tannin	Medium to high
Typical aromas	sour cherry, strawberry, tea leaf, earth, herbs, spice, tar
Key regions	Tuscany (Italy), Emilia-Romagna (Italy), Umbria (Italy), Marche (Italy), Abruzzo (Italy), Corsica (France)

Origin and history

Sangiovese is Italian, and its name is traditionally derived from the Latin sanguis Jovis, blood of Jupiter. The earliest documented mention is in 1590, when the agronomist Giovanvettorio Soderini wrote of a grape called Sangiogheto. In 2004, DNA profiling by researchers at San Michele all'Adige showed it is a cross of Ciliegiolo and Calabrese Montenuovo, giving it a half Tuscan, half southern Italian ancestry. Sangiovese is genetically varied and has many local clones and names: Brunello in Montalcino, Prugnolo Gentile in Montepulciano, Morellino in Scansano and Nielluccio in Corsica. Italian plantings exceeded 100,000 hectares in 1990 but fell to 69,790 hectares by 2000, mainly in Tuscany, Emilia-Romagna, Sicily, Abruzzo and Marche.

Where it grows

Tuscany is Sangiovese's spiritual home. It is the main grape of Chianti Classico, between Florence and Siena, and the sole grape of Brunello di Montalcino. It leads the blends of Vino Nobile di Montepulciano, Carmignano, where it is paired with Cabernet Sauvignon, and coastal Morellino di Scansano. It is also the base of some Super Tuscans, such as Tignanello, blended with Bordeaux varieties. In Umbria it makes Torgiano Rosso Riserva, and further plantings run through Emilia-Romagna, Marche and the south of Italy. In Corsica it is grown under the name Nielluccio.

Taste, wine styles and food

Sangiovese is defined by high acidity and medium to high tannin, with flavours of sour red cherry, earthy aromas and tea leaf. Young wines show strawberry and spice, while aged examples, especially those matured in oak, develop tarry and savoury notes. Styles range from fresh, everyday Chianti to concentrated Brunello di Montalcino built for long ageing, and to international-style Super Tuscans softened by Merlot or Cabernet. The grape's acidity and herbal side make it one of the most food-friendly red wines: it is a natural match for tomato-based pasta sauces, pizza, grilled steak such as bistecca alla fiorentina, and dishes seasoned with rosemary, sage and other herbs. Hard cheeses like Pecorino also work well.

Wines made with Sangiovese (7)

WineGuessr lists 7 wines made with Sangiovese, all from Italy.

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Sangiovese: questions and answers

What grape is Chianti made from?

Chianti is made mainly from Sangiovese, sometimes blended with small amounts of other local or international varieties.

Is Brunello the same as Sangiovese?

Yes. Brunello is the local name of the Sangiovese clone grown in Montalcino, and Brunello di Montalcino is made entirely from it.

What does Sangiovese taste like?

Sangiovese tastes of sour cherry and strawberry with earthy, tea-leaf and herbal notes. It has high acidity and firm tannins.

What does Sangiovese mean?

The name is traditionally derived from the Latin sanguis Jovis, meaning blood of Jupiter. The first written mention, as Sangiogheto, dates from 1590.

What food goes with Sangiovese?

Sangiovese suits tomato-based pasta and pizza, grilled steak and herb-seasoned dishes, because its high acidity matches tomato and cuts through fat.

Other red grapes

All grape varieties →

Sources: en.wikipedia.org

Last reviewed October 2026.