Sangiovese is Italy's most widely planted red grape. It comes from central Italy and has been grown in Tuscany for centuries. It is the main grape in Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The name may come from the Latin Sanguis Jovis, "the blood of Jupiter", though no one knows for sure.
Sangiovese makes wines from light, everyday reds to deep, long-lived ones. It has high acidity and firm tannins, so it works very well with food. For anyone exploring Italian wines, it is the grape to learn first. You can also browse the grapes index or the full list of DOCG denominations.
Is Sangiovese wine dry or sweet?
Sangiovese is a dry red wine. Its bright cherry fruit and high acidity can make it taste lively, but almost all Sangiovese is fermented fully dry. The main sweet exception is the rare Vin Santo "Occhio di Pernice" style from Tuscany.
What does Sangiovese taste like?
Expect sour and red cherry, plum, dried herbs and a savory, earthy edge. It is medium-bodied, with high acidity and firm tannins. With age, notes of leather, tobacco and dried flowers appear.
Are Chianti and Sangiovese the same?
Not exactly. Sangiovese is the grape, and Chianti is a wine named after a place in Tuscany. Chianti DOCG must contain at least 70% Sangiovese, and Chianti Classico DOCG at least 80%. Our Chianti vs Chianti Classico guide explains the difference between the two.
Is Sangiovese similar to Pinot Noir?
In some ways, yes. Both are medium-bodied reds with red-fruit flavors, high acidity and a fairly light color. Sangiovese has firmer tannins and more savory, herbal notes than Pinot Noir. Fans of Nebbiolo or Spanish Tempranillo often enjoy it too.
Is Sangiovese like Cabernet Sauvignon or Merlot?
Not really. Sangiovese is lighter in color and body, more acidic and less fruity than Cabernet Sauvignon or Merlot. Tuscan producers often blend it with both grapes, though, in many "Super Tuscan" wines.
How much does Sangiovese cost?
In the US, simple Chianti or Romagna Sangiovese costs about $10–20. Chianti Classico usually sells for about $20–40. Brunello di Montalcino starts around $50 and climbs well past $100 for top bottles.
Is there white or rosé Sangiovese?
Sangiovese is a red grape, so there is no standard white Sangiovese wine. Rosé (rosato) made from Sangiovese is common in Tuscany and Romagna.
How do you pronounce Sangiovese?
Say "san-joe-VAY-zeh".
Sangiovese's heartland is Tuscany. It does best on poor, well-drained, chalky soils. In the Chianti Classico zone the two classic soils are galestro, a flaky, crumbly rock, and alberese, a hard limestone. Poor soils keep yields low and the flavors focused.
Height matters too. The best hill vineyards in Chianti Classico, Montalcino and Montepulciano sit at roughly 250 to 600 meters (800 to 2,000 feet). Warm days and cool nights there keep the grape's fresh acidity.
Sangiovese ripens late and needs a long season. In cool years it may not ripen fully, and the wines can taste green and harsh. In good years it gives ripe fruit, savory flavors and fresh acidity in balance.
Outside Tuscany, it is a major grape in Umbria. There it is the base of Torgiano Rosso Riserva DOCG and the main grape in Montefalco Rosso (Montefalco DOC). In Emilia-Romagna it makes Romagna Sangiovese, part of the Romagna DOC (formerly Sangiovese di Romagna). It is also grown across much of central and southern Italy, often under local names.
Sangiovese is the main grape of many DOCG and DOC wines. The most important are:
Each denomination has its own rules on grapes, ageing and production. That is one reason Sangiovese can taste so different from one place to the next.
Sangiovese's trademark is high acidity with firm, drying tannins. Young wines can feel tight, but good ones improve with age. Typical aromas are red cherry, dried herbs, leather and tobacco, with notes of iron, earth and dried flowers such as violets and roses.
Light, young wines, such as basic Chianti or Romagna Sangiovese, show:
- Fresh cherry and red plum
- Dried herbs such as thyme and oregano
- Lively acidity and moderate tannins
- A clean, slightly tart finish
Aged wines, such as Brunello or Chianti Classico Gran Selezione, show:
- Dried cherry, black plum and fig
- Leather, tobacco, dried mushroom and balsamic notes
- Savory, earthy depth
- Firm but fine tannins and a long finish
Oak changes the style. Large casks of Slavonian oak, traditional for Brunello, keep the fruit and earthy notes clear. Small French barrels (barriques) add vanilla and spice. Many producers now prefer large casks so the grape's own character shows.
High acidity and firm tannins make Sangiovese one of the easiest red wines to match with food. It suits rich, savory and fatty dishes. Top pairings:
Avoid very delicate fish and rich cream sauces with no acidity. The wine needs food with some weight.
If you are new to Sangiovese, start with a mid-priced Chianti Classico. Look for Chianti Classico on the label, not just "Chianti", from a vintage 3 to 5 years old. These wines usually cost about $20–35.
Label terms to know:
- Riserva: longer ageing before release, often in oak. These wines are usually richer and age longer.
- Gran Selezione (Chianti Classico only): the top tier, made only from the estate's own grapes and aged at least 30 months.
- Brunello: always 100% Sangiovese from Montalcino. Expect to pay about $50–120 or more.
- Morellino: warmer-climate Sangiovese, easier to drink young and good value at about $15–25.
For bottles to try, see the best Sangiovese wines guide. The best Chianti Classico wines and best Brunello di Montalcino wines guides go deeper into those two wines. For the whole region, read the best Tuscany wines guide.
The same grape makes quite different wines from place to place:
Tuscany (classic zones): Chianti Classico gives bright cherry fruit, firm tannins and a floral lift. Montalcino gives deeper, darker and longer-lived wines. Montepulciano sits in between: structured but easier to approach.
Maremma (southern Tuscany): the warm coastal area, home of Morellino di Scansano DOCG, gives more body, softer tannins and riper fruit than the inland hills.
Umbria: Sangiovese often appears in blends, or as the base of Torgiano Rosso. The wines tend to be earthy and restrained.
Emilia-Romagna: Romagna Sangiovese is usually lighter and less tannic, with more upfront fruit. It is made for drinking young and is often good value.