Sangiovese
red · Medium intensity · Medium body
Sensory Profile
Appearance
Nose · Medium
Palate
Structure
Medium
Body
High
Acidity
High
Tannin
Dry
Sweetness
Medium
Alcohol
Medium
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Stainless steel or cement at 25-30°C; extended maceration 15-25 days for color and tannin
Oak
Traditional: large Slavonian oak botti (20-50hL) for 12-24 months, minimal oak flavor. Brunello: minimum 2 years oak. Modern: French barriques 20-30% new.
Key Tells
- •Sour cherry and tomato-herbal character is the signature
- •Higher acidity than Tempranillo — mouth-watering quality
- •More savory and herbal than other red grapes
- •Tannin is firm and grippy but dries mid-palate, not front-loaded
- •Balsamic/iron notes are distinctive tertiary markers
Often Confused With
Food Pairings
Bistecca alla fiorentina — acidity and firm tannin cut through charred beef
Pasta with tomato-based ragù — Sangiovese's acid mirrors tomato acidity
Wild boar stew (cinghiale) — herbal notes complement gamey meat
Aged Pecorino Toscano — salty cheese balanced by acidity and tannin
Modern
Serving