Introduction

Sangiovese: The Soul of Tuscany
Origin and History: A Millennial Past
The Versatility of Sangiovese: From Classic to Modern

Sangiovese Sensory Profile

Characteristic Aromas: Cherries, Blackberries, Violets and Spicy Notes
Flavors: Elegant Tannins, Vibrant Acidity and Medium to Full Body
Evolution in Mouth and Aging Potential

Viticulture from Sangiovese

Climatic and Edaphic Requirements
Planting and Cultivation of the Vine
Pruning and Defoliation
Fighting Pests and Diseases
Grape Ripening: The Search for Balance

Sangiovese Producing Regions

Italy: The Homeland of Sangiovese
Tuscany: Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano
Romagna
Umbria
Other Regions: United States, Australia, Argentina, Chile, Brazil and More

Renowned Sangiovese Producers

Great Names of Tuscany
Sangiovese Pioneers in New Regions

Featured Sangiovese Wines

Classic Chianti: The Traditional Expression
Brunello di Montalcino: Power and Elegance
Vino Nobile di Montepulciano: Balance and Finesse
Modern Sangiovese: Super Tuscans and New Interpretations
Roses of Sangiovese

Enogastronomic pairing with Sangiovese

Pasta with Red Sauces
Roasted and Grilled Red Meat
Cured and Pleasant Cheeses
Typical Italian Dishes
Other Creative Pairings

The Evolution of Sangiovese

The Future of Sangiovese: Trends and Challenges
Organic and Biodynamic Sangiovese
The Influence of Climate Change
Sangiovese: An Italian Treasure