Sangiovese

Where is it grown?

What does it taste like?

Generally lighter in colour, although as always there are exceptions. There’s a transparency to good Sangiovese.

There is an incredibly diverse array of flavours and aromas across the wines made from Sangiovese. This is true across both Chianti and Brunello wines. In Chianti this is influenced by blending with the native Canaiolo, and French varietes like Syrah and Merlot  You’ll find fresh flavours like sour cherry, shifting to dark fruits, earthy characters, florals, rich chocolate, spices and beyond. The perceived density certainly differs across the wine. Like most varieties the styles that can be made are incredibly diverse.

The tannins and texture of Sangiovese are a signature element. In Chianti, in general, expect long fine tannin. In Montalcino the can be a little broader and more robust.

You’ll typically find higher perceived acidity in good Sangiovese.

Italian varieties are growing in popularity in Australia. It’s still early days, but, we are seeing wines of considerable promise coming out of the King Valley and Heathcote amongst others. Paolo de Marchi’s discussion of achieving balance in Sangiovese gives further insight into the variety.