Grape

Sangiovese

12.08.2026 · Lorenz Verstraete

druiven

Sangiovese is Italy's most widely planted grape and the face of Tuscan viticulture. From simple Chianti to the grand Brunello: no other variety demonstrates so well how decisive terroir and aging are.

Sangiovese first appeared around 1600, in a treatise by Giovanni Vettorio Soderini on viticulture in Tuscany, under the synonym Sangiogheto. This name probably harks back to Sanguis Jovis, "blood of Jupiter". According to tradition, the monks of Santarcangelo di Romagna accidentally came up with it when a visitor asked what this grape was called. Until then, they simply called it vino.

For a long time, it was assumed that the grape originated in Tuscany. In 2004, however, DNA research showed that Sangiovese is a cross between Ciliegiolo and Calabrese di Montenuovo. The first parent surprised no one, as Ciliegiolo is a well-known Tuscan variety. The second all the more so: Calabrese di Montenuovo is a relatively unknown grape from a hill west of Naples, which only arose after a volcanic eruption in 1538.

Medium body

Licht Vol

Terroir

Sangiovese thrives in diverse environments but performs best in warmer climates where this late-ripening grape has time to fully mature. A loamy soil benefits the quality, while too high an altitude is unfavorable for ripening.

Its deep roots make the plant resistant to drought and ensure a generous yield, which makes the importance of yield management all the greater.

This grape variety grows vigorously but is susceptible to gray mold due to its thin skin. The ripening process is slow.

The wines typically have a deep color, moderate acidity, a variable fruit profile, and varying tannins. It is precisely this variability that makes Sangiovese so captivating: the same grape yields everything from simple, juicy wines to extremely complex and age-worthy bottles.

Clones and Families

Within the variety, two large families are distinguished, each with its own expression.

Family Clone and Origin Sangiovese Piccolo Morellino, along the Tuscan coast Sangiovese Piccolo Sangiovese di Romagna Sangiovese Grosso Prugnolo Gentile, Vino Nobile di Montepulciano Sangiovese Grosso Brunello, Montalcino

A Chianti must consist of at least 80% Sangiovese but may be supplemented with other grapes. The local Canaiolo adds smoky notes, while Cabernet Sauvignon gives strength to the blend.

The term nobile refers to the nobility who used to live in Montepulciano. To please them, this wine was introduced, made from at least 70% Sangiovese and with a minimum aging of two years in oak barrels. This standard has since served as the benchmark for a high-quality wine from the region.

An absolute top wine. Brunello is the local name for the Sangiovese grape as it grows on the hills around Montalcino. These wines are slightly darker in color, fuller in flavor, and often more complex than Chianti.

Sangiovese goes by numerous local names, including Sangiogheto, Sangioveto, Brunello, Prugnolo Gentile, Morellino, Nielluccio (in Corsica), and Calabrese. Although they differ regionally, they refer to the same grape variety.