Wine grape Sangiovese
Grown in almost every region of central Italy, its high point is concentrated in Tuscany, where it is the only grape that goes into the production of the Brunello of Montalcino, and is the basis, the composition with other grapes (usually Canaiolo and Mamolo) of Chianti, Vino Nobile di Montepulciano. The Sangiovese, in association with Cabernet Sauvignon, is responsible for the vast majority of supertoscanos.
Body medium to full-bodied, the best wines produced with Sangiovese are dry, slightly spicy. Aromas and flavors: cherry, raspberry, spices, tobacco, anise or fennel.
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