Sangiovese is Italy’s most planted wine variety and the prize grape of Chianti, Tuscany’s regional wine. Sangiovese is defined by ripe and tart red fruit (particularly sour cherry) flavor, and savory herbs like fennel, rosemary, and thyme. Terroir, climate, tradition, blending, and aging can all have very strong effects on Sangiovese. The highly acidic wines make it versatile with a wide variety of vegetable and spice-driven foods; such as tomato, red pepper, and just about anything grilled. Sangiovese is one of the 18 noble grape varieties, with big tannins, cherry fruit forwardness and aromatics like Pinot Noir.
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