Sangiovese
Italy's most famous grape; takes its structure from acidity rather than tannin — fresh cherry when young, earthy and mineral with age.
About the grape
Italy's most famous grape, sangiovese is responsible for the three great wines of Tuscany — Chianti Classico, vino nobile di Montepulciano, and brunello di Montalcino — and is a major grape in the Super Tuscans, with great sangiovese coming almost only from Tuscany. Like pinot noir it is old and genetically unstable, yielding hundreds of clones and wines that vary widely in style and quality. In flavor and structure it is closer to pinot noir than to cabernet sauvignon, taking its structure primarily from acidity rather than tannin. Young, it has the appeal of a fresh, warm cherry pie; with age it takes on dried leaf, dried orange peel, tea, mocha, and a fabulous minerality, even saltiness.
