Pressed Sangiovese grape skins in the vineyard in Tuscany

A highlight on Tuscany: Sangiovese

The Sangiovese grape is the most grown red grape varietal in Italy but also quiet scarce in the rest of the world even though there is an increase of planting in Australia and Argentina as wine makers know understand how easy and adaptable this varietal is

The Sangiovese can alter and adapt very well with different environments and some time can result in different tasting wines which can also suit many different palates.

The Sangiovese grape is used in widely in Tuscany to produce Chianti, Chianti Classico Rosso and Brunello di Montalcino. It also blends successfully with other varietal like Cabernet, Merlot and Shiraz. 

A savoury wine high in acidity and tannins can vary from earthy rustic to soft and fruity
Depending on the regions grown you will find the following fruit and aromas: tart cherry, red plum, strawberry, fig, pepper, leather, clay, tobacco, rose petals.

Sangiovese in itself is a wine to be drank young but will age for 10 more years for the Chianti Classico and even more for the more prestigious Brunello di Montalcino.

Sangiovese pairs well in a wide range of foods including tomato salads, pasta with tomato base, roasted meats, cold cuts, and cheeses.

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