An Italian grape varietal, it’s name is derived from the Latin Sanguis Jovis or “blood of Jove”.
Grown primarily in Central Italy, it is best known as being the main component in Chianti. It shows itself best in Italian “Icon” wines such as Brunello di Montalcino and Rosso di Montalcino. Also the grape can appear in lesser know wines such as Morellino di Scansano and Carmignano.
When young, the wine takes on bright strawberries and a touch of spiciness. With a bit of oak aging, the wine picks up tar, and oak flavors and sour cherries. Sangiovese is typically medium in tannins and quite high in acidity making this a wine to blend with tomato and marinara sauces.
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