The Sangiovese grape variety is the most widely cultivated black-skinned grape in Italy, accounting for 11% of the country’s total vineyard area. Sangiovese is grown from Romagna to Campania and is the most prominent grape variety in Tuscany. It is a key component of many wines, including well-known ones such as Carmignano, Rosso Piceno, Rosso Conero, Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano, Sangiovese di Romagna, and many more.
Sangiovese has very ancient origins. It has been known since the 1500s, but its roots are likely Etruscan, originating from the area between the Tiber River to the south and the Arno River to the north, from where it spread beyond the Apennines, reaching the hills of Romagna and Emilia.
The origin of the name Sangiovese is uncertain. Some believe it derives from “sangiovannese” (from San Giovanni Valdarno), while others think it comes from “sanguegiovese” (“blood of Jupiter”), referring to Monte Giove near Santarcangelo di Romagna. The term Sangiovese encompasses a wide range of varieties or clones, which have differentiated over the centuries, adapting to diverse terroirs. In Tuscany, the traditional distinction between Sangiovese Grosso (known as Brunello in Montalcino and Prugnolo Gentile in Montepulciano) and Sangiovese Piccolo, common throughout much of the region, has been scientifically disproven and is being progressively abandoned. Even the regulations for Brunello di Montalcino DOCG no longer mention Sangiovese Grosso, referring only to Sangiovese.
Sangiovese also plays a significant role in Umbria, contributing to representative red wines, either in purity or blends, such as Torgiano Rosso, Rosso di Montefalco, and the reds from Colli Amerini, Colli del Trasimeno, and Colli Martani. In Marche, it works alongside Montepulciano, particularly in Rosso Conero and Rosso Piceno. In Emilia-Romagna, Sangiovese is found as Sangiovese di Romagna and in the Colli di Faenza. It is also present in Lazio and, to a lesser extent, in many other regions.
Outside Italy, Sangiovese is grown in small quantities in California (Napa Valley, Sonoma, and Sierra Foothills), Argentina (Mendoza), and Australia. It is also cultivated in Corsica, where it is known as Nielluccio.
This wide distribution makes it difficult to define a single profile for the wine produced from Sangiovese, as its expressions range from affordable red wines to the highest-quality Brunello di Montalcino. Generally, Sangiovese wines produced in purity are characterized by relatively high acidity, high tannin content, moderate color, and medium structure.
Due to its high productivity, Sangiovese requires careful vineyard management to control its vigor. To soften its natural “roughness,” Sangiovese is often blended with wines from other grapes, such as Canaiolo Nero in Chianti and Torgiano Rosso in Umbria. Sangiovese is a late-ripening grape with excellent adaptability to various soils. It thrives in calcareous soils, which enhance its most elegant aromas and qualities. However, it is sensitive to mold, particularly in cold, wet years or regions where the autumn season is particularly rainy.
