Sangiovese

Species: Vitis Vinifera
Parentage: Offspring of Ciliegiolo & “Calabrese Montenuovo” (A nearly extinct grape variety)
Aliases: Brunello, Sangiovese Grosso
Grape Color: Purple
Regions: Primarily Tuscany; also Romagna, Lazio, Campania, Sicily


Prounounced “San-joh-vay-say,” this Italian wine varietal is Tuscany’s #1 red wine grape. It’s the pistol of Central Italy, with the capability to produce styles ranging from red wines to still wines, sparkling wines to dessert wines, It’s the grape every grape wants to be, with at least 14 Sangiovese clones existing today.

Sangiovese is excellent as a blend, but when used as a sole varietal, it is hard and acidic. Winemakers tend to blend this varietal with Bordeaux grapes, such as Cabernet Sauvignon, and even white wine grapes, sometimes Trebbiano and Malvasia. Sangiovese’ role in Tuscany’s famous Chianti wines is similar to Cabernet Sauvignon’s key presence in Bourdeaux wines -- A typical Read more »

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Wisequeen Donna Jackson

Passionate wine enthusiast/writer/consultant.Specialist on Italy, where She has made her home and kingdom for the past decade. Travels extensively in Europe and New world,Portugal,Douro, South Africa,and in particular Bordeaux style wines, loves Dolcetto

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Sangiovese on Snooth

  • Spoke to an importer today he indicated that Amarone now requires that only 75% ... ... correct in why Cab and Sangiovese were added Zuf you are probably correct that viognier cannot be tasted in syrah. My only constellation in all of this is 99% of the time I don’t know what I am drinking,at least Amarone,unless I find out different, has a hi... Read More

    Forum post in the topic Chianti and Super Tuscans


  • Was reading article from Decanter they had article on Amarone it states ... ... not consider Cabernet and Sangiovese lesser ones,they also list Brigaldara as one of the better Amarones, this is the one with 5% each Cab and Sangiovese it doesn’t appear to be listed as IGT. Then last week got an offer from Vinvino offering a wine from Zyme “Simp... Read More

    Forum post in the topic Chianti and Super Tuscans


  • Petra Hebo Toscana 2014

    Snoothrank:

    I bought this bottle of wine from the www.cellartrade.co.uk website for £10.It ... 50% cabernet sauvignon,30% sangiovese and 20% merlot and was aged in oak barrels for 10 months.It is what is known as a 'super-Tuscan' The 'Hebo' name is a reference to a local ancient etruscan settlement.I started the bottle the other night with my supper of pas... Read More

    Wine review by duncan 906


  • RCKR they did add the Cabernet and Sangiovese 5% each I was wondering why. This the only I have seen to add those two wines  Read More

    Forum post in the topic Chianti and Super Tuscans


  • DV - you're on! Next time I see you, we're having some with and some ... ... added some white to Sangiovese in Tuscany and to various wines in Spain. It was always explained by the stabilization of the color, but who really knows why they did it in the first place. In the old days, they didn't need to add acidity because they picked pretty ea... Read More

    Forum post in the topic Chianti and Super Tuscans


  • Adding cab sav and/or sangiovese to Amarone is BULLSHIT!I swear Viognier makes a Syrah somewhat lubricious and if it's more than 3%, I can detect it.  I'll put money on it!  Read More

    Forum post in the topic Chianti and Super Tuscans


  • Cabernet - Structure and bodySangiovese - Red berry + red fruit florals + Italian dustiness I've enjoyed reading all this as it happens...while I'm drinking the '15 Chianti's I have. Read More

    Forum post in the topic Chianti and Super Tuscans


  • Zuf not only am I not upset at strong views, I enjoy the banter, hell think of ... why they would Cabernet and Sangiovese to Amarone? &nbs Read More

    Forum post in the topic Chianti and Super Tuscans


  • La Fortuna Brunello di Montalcino 2012

    Snoothrank:

    Very tart red fruit--cherry. plum. Did I mention, tart? A tannin hit that surprises me, a bit--more that I have previously observed in Tuscan wines. I am also getting a "cinnamon" sensation. I, occasionally, get this cinnamon thing with CA Pinot Noirs, but this is the first time that I can recall getting it with anything else. The acid make... Read More

    Wine review by EMark


  • Poggio Antico Madre Toscana IGT Italy 2007

    Snoothrank:

    No written review

    Wine review by martins2002


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