Sangiovese

Sangiovese: Tuscany's Red Wine Heartbeat at Drinks House 247

Sangiovese, the soul of Chianti and Brunello di Montalcino, offers a sip of Tuscany with every glass. Our curated selection celebrates its cherry nuances, earthy notes, and Italian charisma. With flavors of tart cherry and earthy undertones, it's the essence ofTuscany in a bottle.

A Guide to Sangiovese

Sangiovese is Italy's most planted red grape and the backbone of Tuscany's greatest wines. It gives red cherry, plum, dried herbs and a savoury, earthy finish, with bright acidity that makes it one of the most food-friendly wines in the world.

The great Sangiovese wines

• Chianti Classico: from the hills between Florence and Siena, marked by the black rooster on the neck. Fontodi, in Panzano's "Conca d'Oro", is one of the region's top organic estates.
• Brunello di Montalcino: 100% Sangiovese, aged for at least five years before release. Powerful and long-lived. Il Poggione is one of Montalcino's historic estates.
• Rosso di Montalcino: Brunello's younger sibling, released earlier, fresher and great value.
• Vino Nobile di Montepulciano: from the hilltop town of Montepulciano, rounded and elegant. Try Poliziano's Le Caggiole.
• Super Tuscans: wines made outside the traditional rules, such as Bibi Graetz's Testamatta, a pure, expressive Sangiovese.

When to drink

Rosso di Montalcino and Chianti Classico are enjoyable young. Brunello and top Super Tuscans improve for 10–20 years.

Serving and pairing

Serve at 16–18°C and decant Brunello for an hour. Sangiovese loves tomato-based pasta, pizza, roast meats, wild boar and Pecorino. With a bistecca alla fiorentina, choose a Brunello.

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