Sangiovese

Characteristics of Sangiovese

Sangiovese can take on remarkably different characteristics depending on terroir and winemaking style, although several distinctive features are commonly found. Typical aromas include cherry, sour cherry and other red fruits, often accompanied by floral, herbal and spicy notes.

On the palate, Sangiovese is generally characterised by good acidity and noticeable tannins, qualities that contribute to its strong affinity with food and, in its finest expressions, its ability to develop over many years.

With ageing, particularly in more structured wines, the aromatic profile can become progressively more complex, developing nuances of spices, tobacco, leather, forest floor and aromatic herbs.

Sangiovese in Tuscany

Tuscany is the region most closely associated with Sangiovese and is home to some of Italy's most prestigious wine appellations. Differences in soil, altitude, vineyard exposure and climate contribute to remarkably diverse expressions from one area to another.

In Chianti and Chianti Classico, Sangiovese forms the backbone of the wines, with freshness, fruit, tannins and elegance playing a central role. Their characteristics vary further according to the individual growing area and the choices of each producer.

In Montalcino, Sangiovese, locally known as Sangiovese Grosso, is used to produce Brunello di Montalcino, while in Montepulciano, where it is traditionally called Prugnolo Gentile, it is the principal grape variety of Vino Nobile di Montepulciano.

Brunello, Chianti and the great expressions of Sangiovese

Brunello di Montalcino is one of the most prestigious and age-worthy expressions of Sangiovese. Structure, acidity and tannins allow the finest bottles to undergo long periods of maturation and develop remarkable complexity over time.

Chianti Classico offers numerous interpretations of the grape, from wines characterised by freshness and immediate appeal to deeper and more structured selections and reserve wines. Vino Nobile di Montepulciano is another historic expression of Tuscan Sangiovese.

Beyond these major appellations, Sangiovese is used in numerous other Tuscan wines, both as a varietal wine and in blends, demonstrating a remarkable ability to adapt to different terroirs and winemaking philosophies.

Sangiovese di Romagna

Romagna also has a long tradition of Sangiovese cultivation. Its different hillside and foothill areas allow the grape to develop distinctive profiles, producing wines that can emphasise freshness and fragrance or offer greater structure and complexity.

Sangiovese di Romagna therefore represents another important Italian interpretation of the variety and provides an opportunity to appreciate how the grape can express characteristics distinct from its better-known Tuscan counterparts.

Food pairings with Sangiovese

Freshness, tannins and structure make Sangiovese particularly versatile at the table. Younger wines pair well with pasta served with meat sauces, cured meats, pizza, grilled meats and medium-aged cheeses.

More structured and mature expressions are ideal with roasts, braised meats, game, Bistecca alla Fiorentina and mature cheeses. More complex wines can also pair beautifully with mushroom and truffle dishes.

Il Quadrifoglio Wine selection

Our selection includes Sangiovese wines from different producers, territories, appellations and vintages, with bottles chosen to showcase the diversity of one of the most important grape varieties in Italian winemaking.

Our aim is to offer a choice suitable both for those looking for versatile red wines deeply rooted in Italian tradition and for enthusiasts interested in prestigious appellations and more complex, age-worthy expressions of Sangiovese.

Frequently asked questions about Sangiovese

What kind of wine is Sangiovese?

Sangiovese generally produces red wines characterised by good acidity, noticeable tannins and aromas of cherry, sour cherry, flowers and herbs. Structure and complexity can vary considerably depending on terroir and ageing.

What wines are made from Sangiovese?

Sangiovese is used to produce numerous Italian wines, including Chianti, Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano. It also plays a central role in many wines from Romagna and other parts of central Italy.

Are Brunello and Sangiovese the same thing?

Brunello di Montalcino is a wine made exclusively from Sangiovese, locally known as Sangiovese Grosso. Sangiovese is therefore the grape variety, while Brunello di Montalcino is a specific appellation and the wine produced according to its regulations.

What food pairs well with Sangiovese?

Sangiovese pairs well with pasta served with meat sauces, cured meats, grilled meats and cheeses. More structured and mature expressions are particularly suited to roasts, braised meats, game, Bistecca alla Fiorentina and mature cheeses.

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