Italy's signature red wine grape. Known for high acidity and firm tannins, it's the main variety in Tuscany's Chianti and Brunello di Montalcino. It pairs wonderfully with Italian cuisine.
The name means 'Blood of Jupiter' and has been cultivated since ancient Roman times. As Tuscany's most important variety, it has been the face of Italian wine for centuries.
Sangiovese is a variety that shines with food. It harmonizes beautifully with the acidity of tomatoes, and its pairing with pasta and pizza goes without saying. Brunello shows its true value after at least 10 years of aging, but Chianti Classico can be enjoyed young.