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'Sangiovese' is the main red grape variety of the Tuscany region, from which such famous wines as Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are produced. This grape variety is able to adapt to various soil types and climatic conditions, but grows best in hilly areas, in a mixture of clay, limestone and sand.
Read moreRed wine dry
Italy
Italy
Red wine dry
Italy
Red wine dry
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Red wine dry
Italy
Red wine dry
Italy
Red wine dry
Italy
Red wine dry
Italy
Red wine dry
Italy
Italy
Red wine dry
Italy
Italy
Red wine dry
Italy
Sparkling wine dry
Italy
Red wine dry
Italy
Red wine dry
Italy
Italy
Red wine dry
Italy
Italy
Italy
Italy
Italy
Red wine dry
Italy
Italy
Italy
Red wine dry
Italy
Red wine dry
Italy
Red wine dry
Italy
Italy
Italy
Italy
Red wine dry
Italy
Italy
Red wine dry
Italy
'Sangiovese' is the main red grape variety of the Tuscany region, from which such famous wines as Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are produced. This grape variety is able to adapt to various soil types and climatic conditions, but grows best in hilly areas, in a mixture of clay, limestone and sand.
The Sangiovese profile
Sangiovese wines are characterized by bright acidity and a delicate flavor. They are often dominated by notes of red cherries, plums, tomatoes and tomatoes leaves, tobacco, black tea, earth and spices. The Sangiovese grape variety is characterized by a medium tannin content, is lighter in body, but the acidity gives the wine structure and longevity.
Food pairing
The Sangiovese grape variety is an excellent choice for Italian cuisine. This variety pairs well with pizza, pasta dishes, especially those with tomato sauce, as well as grilled meats, stews like Ossobuco and various cheeses. Due to its acidity and structure, wines from the ‘Sangiovese’ grape variety also complement more complex, stronger-flavored dishes.
