Sangiovese grape shapes Italy's premier red wines

Sangiovese is a foundational grape variety in Italian wine culture, spanning several major regions including Tuscany. While the grape is widely distributed, its character varies significantly based on soil, climate, and winemaking techniques.

In the Montalcino region of Tuscany, the grape is used to produce two distinct styles: Rosso di Montalcino and Brunello di Montalcino. Rosso is typically a younger, fresher wine released after about a year with little oak aging. In contrast, Brunello di Montalcino requires a minimum of five years of aging, including at least two years in oak, allowing it to develop complex notes of leather, tobacco, and spice.

Historically, different names for the grape across Italy—such as Cela-Cela in Palermo or Tuccanese in Bari—reflected its migration from the south toward the north. Scientific studies have confirmed that varieties like Brunello di Montalcino, Prugnolo di Montepulciano, and Sangioveto are all variations of the same Sangiovese grape, despite their diverse regional characteristics.