Sangiovese is the most important red wine grape variety in Italy’s Tuscany region, responsible for such famous wines as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano, among others.

Wines made from Sangiovese tend to be medium to full in body, with crisp acidity and firm tannins, black and red fruit flavors such as cherry, and savory herbal notes of anise, tomato leaf and dried green herbs, with stony, earthy nuances.

The most age-worthy examples, such as Brunello di Montalcino and Chianti Classico Riserva, undergo legally required maturation time in oak casks to soften and develop the aroma, flavor, and texture of the wines.