Sangiovese is Italy's most planted vine. It is the principal variety for fine red wine in Tuscany, the sole grape of Brunello di Montalcino and the base of the blend for Chianti.
Sangiovese is excellent when blended with other varieties. It is softened and sweetened by Canaiolo in Chianti and the use of small oak barrels.
Sangiovese's principal characteristic in the vineyard is its slow and late ripening; harvests often take place in mid October. In hot years, it produces the high levels of tannin, acidity and alcohol necessary for aging. Flavours include plum, earth, red cherries and green tea.