Variety
RedSangiovese
Italy's most planted grape – cherry, herbs, leather, brisk acidity and tannin. The base of Chianti and Brunello; a rarity in Piedmont.
Taste profile
Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.
Typical aromas — Sangiovese
These 5 aromas typically define Sangiovese. Actual taste experience varies by region and style.
Sour cherry
Tomato leaf
Leather
Herbs
Balsamic
Sangiovese aroma families
These aroma categories are characteristic of Sangiovese. Other varieties have different focuses.
Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.
Herbal aromas can be finely aromatic (sage) or grassy – a stylistic feature in some varieties, ripeness indicator in others.
Tertiary aromas that develop with bottle aging – typical of mature top wines.
Key regions
Sangiovese is grown in the following regions of our atlas. Click to see wineries.
Wineries with Sangiovese
1 curated profiles in our atlas grow Sangiovese.
1 wineries