Sangiovese mutates easily, and therefore has many clones – the most notable being Brunello, of Brunello di Montalcino fame. Sangiovese is a slow-growing, late-ripening grape. It has high acidity and a thin skin, which makes it difficult to master. If not cared for correctly, the grape will produce a wine overly acidic with unripe fruit flavours. When pruned judiciously and picked at the right time, Sangiovese creates wine with delicious structure and fruit – and a mean backbone of acidity. This acidity makes it an ideal match to a multitude of foods, particularly of Italian origin, like tomato-based dishes, pastas and pizzas.

  • Red Meat

  • Poultry

  • Pasta & Grains