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Sangiovese

A wine synonymous with Tuscany, from Chianti to Brunello di Montalcino and beyond, its name comes from the Latin sanguis Jovis, which translates as “the blood of Jove.” Described as “the workhorse of Italy,” Sangiovese is the most widely planted red grape across Italy, and used to make wines of all styles and at all levels.

Due to its naturally high acidity, Sangiovese wines are designed to be drunk with food – as most Italian wines are! Typically, Sangiovese displays characters of sour red cherry and red berries, together with earthy, dried herb notes, and ripe, dusty tannins. It’s no coincidence then that it pairs perfectly with traditional Italian flavours: tomato, herbs and Parmigiano Reggiano.