Grape · Tuscany, Italy
Sangiovese
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Cherry, dust, and tomato leaf
Tuscany's soul. Sangiovese is savory more than sweet: red cherry, tea, leather, and a bite of acidity that loves tomato and olive oil.
- red cherry
- dried herbs
- tea
- orange peel
- leather
Profile
Chianti Classico, Brunello di Montalcino, Vino Nobile — different names, one grape (with local clones). Brunello is 100% Sangiovese, aged longer, and built to last. Chianti Classico sits in the middle and is the weekday glory of Italian red.
The grape needs warmth to ripen but altitude and limestone to keep its snap. Super Tuscans sometimes blend it with Cabernet; purists prefer it alone.
This is the wine for the Italian table: pizza, ragù, bistecca, pecorino. Serve just below room temperature.
At the table
Service
59–63 °F (15–17 °C). Chianti Classico is fine from the bottle; Brunello benefits from a decant.
