Exploring the Most Common Red Grape Varieties
Sangiovese is one of the most widely planted grape varieties in Italy and is the main grape used in the production of Chianti, one of the most famous Italian wines. The grape is also used in other wine regions in Italy as well as in other countries such as Argentina, Australia, and the United States. In this lesson, we'll explore the characteristics of this grape variety, its flavor profile, and the regions where it's grown.
Sangiovese is a thin-skinned grape that is high in acidity and tannins. It is a late-ripening grape, which means that it needs a long growing season with warm temperatures to fully ripen. The grape is versatile and can produce a range of wine styles depending on the region where it's grown.
Sangiovese wines are typically medium-bodied with high acidity, moderate tannins, and flavors of cherry, plum, and earthy notes. The flavor profile can vary depending on the region where the grape is grown and the winemaking techniques used.
The Sangiovese grape is primarily grown in Tuscany, Italy, where it is the main grape used in the production of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The grape is also grown in other regions of Italy such as Emilia-Romagna, Marche, and Umbria. Outside of Italy, Sangiovese is grown in Argentina, Australia, and the United States.
If you'd like to learn more about Sangiovese and its use in winemaking, we recommend the following resources:
Wine Folly's guide to Sangiovese
Decanter's article on the versatility of Sangiovese
Wine Spectator's article on the top Sangiovese wines
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