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Sangiovese—Italy’s most widely planted and significant red grape variety, inseparable from the landscape and culture of Tuscany. Its name, derived from the Latin Sanguis Jovis ("The Blood of Jupiter"), perfectly reflects the aristocratic nature of this wine. This red wine charms with its unique balance: an intricate weave of tart cherries, red currants, dried herbs, and tomato leaf aromas. Whether it is a light and fruity Chianti or a powerful, decade-defying Brunello di Montalcino, Sangiovese always maintains its elegance, vibrant acidity, and a wonderful ability to mirror the character of the Italian soil.
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Sparkling dry
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Sangiovese is a highly sensitive grape, with its flavor profile shifting dramatically depending on the soil and microclimate. In Italy, it manifests in a vast array of prestigious styles:
Sangiovese is one of the world's greatest gastronomic wines because its natural acidity perfectly balances richer or more acidic dishes.
It is a match made in heaven for Italian dishes featuring tomato sauces: lasagna, spaghetti Bolognese, or a classic pizza.
Richier examples, such as Brunello or Riserva, pair ideally with grilled Bistecca alla Fiorentina (T-bone steak), wild game, roast lamb, and aged cheeses like Pecorino Toscano or Parmigiano-Reggiano.
This grape has many clones. Smaller berries (Piccolo) are often used for lighter, approachable wines, while larger berries (Grosso) are preferred for powerful, long-lived wines. Additionally, the use of oak—from large traditional casks to modern barriques—strongly influences the final result, from fruity to intensely spicy.
Absolutely! While a basic Chianti is best within 3–5 years, top-tier Brunello or Chianti Classico Gran Selezione can evolve for 10, 20, or even more years, gaining incredible silkiness and complexity over time.
It is recommended to serve it at 16–18°C. For mature wines, we suggest decanting for at least an hour before serving to allow the wine to fully "open up" and to soften the tannins.
