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
Treve Ring
Treve Ring is a wine writer and editor, judge and speaker, and perpetual traveller. She is based on Vancouver Island, Canada, though is most often found on a plane or in a vineyard. After completing her Art History degree with Distinction from the University of Victoria and being exposed to the world of wine business at Christie’s in London, England, she switched gears, leaving the realm of art for the world of wine. She is a certified sommelier, WSET diploma holder, Champagne Master, Wine Scholar Guild instructor, and certified Sherry instructor, and has been presenting on wine internationally since co-founding Cru Consultancy, a boutique wine education and consultation company, in 2012. She is the current Chair of the Vancouver Island Sommelier Association.
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