Sangiovese (san-jo-VEH-zay) is a famous grape from Italy. Some believe that this indigenous Italian grape dates back to the second century BC, where it was first known to be cultivated by the Etruscan winemakers of Tuscany.

Literally translated from Latin, Sangiovese means the “blood of Jove” in reference to the ancient Roman king of the gods, Jupiter. Sangiovese is Italy’s most planted grape and likely best known as the primary grape used to produce Chianti.

Chianti is region in Tuscany that specializes in Sangiovese. But, there are several other regional names for wines that are made from Sangiovese including Vino Nobile di Montepulciano, Rosso di Montepulciano, Sangiovese Grosso, and Brunello di Montalcino. The Tuscan region of Montalcino produces a very age-worthy Sangiovese that that improve over 10 to 20 years.

Sangiovese is more subtle than other red wine varieties landing about mid-way between a Cabernet Sauvignon and Pinot Noir. Wines produced from the Sangiovese grape are medium to full bodied, dry, and highly acidic, with fruity and savory flavors. Common flavors and aromas include Cherry, Plum and herbs. Additionally, oak aging can add licorice, leather, tobacco and smoke.

Sangiovese has seen renewed interest in the United States after the success of Super Tuscan wines (subject of our next blog) in the 1980s. Sangiovese producing areas include the California regions of Napa Valley and Sonoma County, as well as Washington state.

If you are just getting started with Sangiovese, pick up a bottle of Chianti or Chianti Reserva and enjoy! Cheers!