red grape

Sangiovese

Natural crossing of Ciliegiolo × Calabrese di Montenuovo, native to central Italy; the name is often glossed as sanguis Jovis, 'the blood of Jove'. Many clones and biotypes exist, from Tuscany's Sangiovese Grosso (called Brunello in Montalcino, Prugnolo Gentile in Montepulciano) to the smaller-berried Sangiovese Piccolo.

Italy's most-planted red grape. Thin-skinned, late-budding and late-ripening, it needs warmth and long autumns to ripen fully, so it favours warm, well-drained hillside sites; the warm, dry mesoclimate of Montalcino ripens it more reliably and more fully than the rest of Tuscany. High natural acidity and firm tannin are retained even in ripe vintages, making it savoury and food-friendly rather than plush.

Structure tendencies

body
medium to medium-plus
tannin
medium-plus to high
acidity
high
alcohol
medium (medium to high in warm sites like Montalcino)

tendencies in prose, as read by critics/consensus — not measured ordinals

Classic descriptors

Bright red/sour cherry is the universal Sangiovese marker, framed by high acidity and grippy tannin and a savoury edge of dried herb and tomato leaf. With age — the whole point of Brunello di Montalcino — the fresh cherry concentrates into dried cherry and joins leather, balsamic, tobacco and forest-floor. In warmer Montalcino the fruit darkens toward black cherry and plum. Soil and mineral terms are classical tasting associations, not literal mineral uptake (see docs/wine-pedagogy.md §3).

In your cellar, from

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