Sangiovese

Also known as

Sangiovese Grosso

On old plates as

Nielluccio, San Gioveto

Sangiovese is a black-skinned red grape that originated in Italy. Its name is traditionally traced to the Latin "sanguis Jovis", meaning "blood of Jupiter", though its exact origins are uncertain; the first reliable written mention dates to the 16th century. DNA studies led by José Vouillamoz identified its parents as Ciliegiolo, an ancient Tuscan variety, and Calabrese di Montenuovo, an obscure grape from southern Italy. It is also known as Sangiovese Grosso.

It is Italy's most planted red variety and the emblem of Tuscany, where it powers Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano and Carmignano. It also grows across Umbria, Marche, Emilia-Romagna, Campania and Calabria, and has plantings in Argentina, California and Australia.

In the glass, Sangiovese shows bright acidity and a firm tannic grip. Expect red-fruit flavours of cherry, plum and strawberry, often shaded by earth and black tea; oak ageing can add vanilla, coffee and tobacco. It ranges from lively young reds to long-lived, concentrated wines, and is even used for sparkling and passito wines.