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Sangiovese is a prolific Italian red grape, deriving its name from the Latin sanguis Jovis, the blood of Jupiter.
Though it is the most important grape of central Italy, from Romagna through Lazio, Campania, and Sicily, it is more famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of Chianti and the Super Tuscan blends. Several clones exist, all thriving in limestone-rich soils, such as Toscana. Savoury sangiovese offers a broad spectrum from earthy, rustic, and red-fruited to powerful, structural, and mineral-driven age-worthy reds.
While it shines in blends, we wanted to put Sangiovese in the spotlight, with some recently tasted solo examples.
Written By: TR
