/ san-jo-VAY-zeh / · Also known as Brunello, Prugnolo Gentile, Morellino, Nielluccio
Sour cherries, herbs and bright acidity — the taste of Tuscany.
Italy's most planted red grape is behind Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. High acidity and savoury, herbal notes make Sangiovese a natural partner for tomato-based Italian food, while top Brunello can age for decades.
Serve at
16–18°C
Glass
Large red wine glass
Decanting
About 1 hour for Brunello
Climate
Warm
How Sangiovese typically feels in the mouth.
What to look for in the glass.
Fruit
Herbal & earthy
With age
The regions to know on a wine list.
Tuscany's historic heartland
Brunello di Montalcino · Italy
100% Sangiovese — powerful and long-lived
Vino Nobile di Montepulciano · Italy
As Prugnolo Gentile
Morellino di Scansano · Italy
Coastal Maremma, juicy and bright
Corsica · France
As Nielluccio in Patrimonio
Classic matches that work every time.
Say it at the table
“Italian through and through — sour cherries, herbs and fresh acidity that makes tomato dishes sing.”
How Vinosoma trains your staff →Grapes worth exploring next.
Vinosoma gives your team tasting notes, food pairings and talking points for every bottle you sell.
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