Sangiovese Wines

Sangiovese is the most recognized and extensively planted grape variety in Italy. Although it has a more understated profile compared to other red wine grapes such as pinot noir and cabernet sauvignon, it remains one of the most cherished and widely appreciated varieties for winemaking.

Sangiovese wines, typically light to medium in body, are notable for their high acidity and robust tannins. The flavor spectrum often includes ripe cherries and red berries, enriched by a subtle sweetness from the fruit's natural richness. However, despite these fruity undertones, Sangiovese primarily presents as a dry wine on the palate.

Sangiovese produces wines with lively acidity and pronounced flavors of sour cherry that are complemented by herbal notes of oregano and thyme, embodying a quintessentially Italian character. These wines are earthy and rustic, often featuring additional nuances of roasted tomato, orange peel, and black tea.

Completely different. It originates in Italy and produces a tart cherry, strawberry nose and develops into a leathery, tobacco, smokey, dried herbs style of wine.

Sangiovese generally ranges from medium to high.

Sangiovese is known for its high acidity and tannin levels, yet it maintains a medium body. The flavor profile is predominantly savory, ranging from earthy and rustic to more fruit-forward notes of blackberry and plum. Cherry flavors are consistently prominent, accompanied by a distinctive hint of tomato and a sharp burst of acidity.

Its esteemed reputation and scarce availability lead to high demand and, thus, elevated prices. Additionally, the Montalcino region is known for its challenging terrain and demanding cultivation conditions, which can drive up the costs of land and labor required to grow Sangiovese grapes.