Sangiovese is Italy’s most widely planted red grape and forms the backbone of iconic wines like Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. Native to Tuscany, it thrives in the region’s diverse soils, producing wines with bright acidity, firm tannins, and flavours of sour cherry, dried herbs, and earthy spice. Sangiovese is highly site-sensitive, yielding everything from the austere elegance of Brunello to the fresher, lighter styles of Chianti. Beyond mainland Italy, it plays a key role in Corsica—where it's known as Niellucciu—particularly in the wines of Patrimonio, showing a wilder, more Mediterranean character. The grape has also found success in parts of California, Argentina, and Australia, but remains most deeply rooted in the cultural and culinary landscape of central Italy and the Tyrrhenian islands.
