Sangiovese [san-jo-vay-se] grape variety originated in Italian regions of Tuscany and Emilia-Romagna. Its name is derived from the Latin phrase “sanguis Jovis,” meaning “the blood of Jove” or “the blood of Jupiter,” attesting to its historical significance. Sangiovese is widely cultivated throughout central Italy and has become emblematic of Italian winemaking, particularly in the production of renowned wines such as Chianti and Brunello di Montalcino. Its adaptable nature allows it to express a wide range of flavors depending on terroir and winemaking techniques, making it a beloved and versatile grape variety in the world of wine.
Flavor
Wines crafted from the Sangiovese grape often exhibit vibrant acidity, with flavors of tart cherries, red currants, and dried herbs. They typically possess a medium to full body, with firm tannins that provide structure and a long, satisfying finish, making them versatile companions for a variety of dishes.
Food Pairing
Sangiovese wines pair exceptionally well with classic Italian cuisine, such as pasta with tomato-based sauces, lasagna, and pizza. They also complement dishes featuring grilled meats, particularly those seasoned with herbs like rosemary and thyme.
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