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Sangiovese is the principal black grape of Tuscany and most of central Italy. It is the key component of Chianti and Vino Nobile di Montepulciano, and the sole variety permitted in Brunello di Montalcino. There are at least 14 Sangiovese clones and, as a result, the variety is known by a number of synonyms in Italy.

As a high-yielding variety, quality ranges widely and poor examples abound – largely due to overcropping. Since the 1980s, however, there has been an increased focus on producing top-end Sangiovese and many of the wines are now amongst the world’s most sought-after reds.

The best Sangioveses are balanced and high in acid and tannins, with a flavour profile ranging from fresh cherries and plums through to notes of leather and farmyard. Many of the so-called Super Tuscans are a blend of Sangiovese and international varieties, most notably Cabernet Sauvignon. Others, such as Antinori’s famous Tignanello, are 100% Sangiovese.

Synonyms: Nielluccio, Sangioveto, Sangiovese Grosso, Sangiovese Piccolo, Brunello, Prugnolo Gentile, Morellino


 Sangiovese grape variety

Try this International Sangiovese blend

Col d'Orcia, Brunello di Montalcino 2011 (R775)

'Ruby with violet hues. On the nose: ample, complex with huge notes of ripe red berry fruits, and plum well balanced with the spice from the oak. On the palate it's well-structured with soft ripe tannins - perfectly balanced with the notes originating from the long ageing in the barrels. Finishes with a full and persistent aftertaste.' – Winemaker

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