Sangiovese is red grape widely grown in Central Italy. It is the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino. In the 1960s the advent of Super Tuscans saw the introduction of Sangiovese/Cabernet Sauvignon blends.
In Australia it is becoming very popular as an alternative variety in most wine regions, but particularly in the King Valley and McLaren Vale. Australian winemakers have begun seeking out the best vineyard location for the grape and being more selective in which clones are planted. Some wineries also use Sangiovese to make terrific rosé wines.
Sangiovese is a high yielding, late ripening grape that performs best on well-drained calcareous soils. Wines usually have moderate to high natural acidity and generally a medium-body ranging from firm and elegant to assertive tannins. The flavours associated with Sangiovese are strawberry, blueberry, faintly floral, violet or plummy character.