Beverage
Sangiovese
Sangiovese is Tuscany’s core red—sour cherry, dried herbs, tomato leaf, and lively acidity with grippy but refined tannins—from Chianti and Brunello to broader central Italian bottlings. It loves food more than cocktail sipping when made in traditional dry, savoury styles. Essential for ragù, bistecca, tomato sauces, and bean stews: its acid cuts fat and mirrors tomato brightness. Reduce with soffritto and stock; high-acid Sangiovese stays lively in long braises better than soft, low-acid reds.
Also known as: Sangiovese, Montepulciano d'Abruzzo blends (where used), Sangiovese, Sangiovese
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Sangiovese was already widespread in Tuscany as the region’s primary red grape.
Chianti and related zones codified Sangiovese-based blend and ageing traditions.
Brunello, Chianti Classico reform, and Super Tuscan experiments reshaped quality Sangiovese.