is the primary grape used in Northern Italy
in the region of Tuscany to make Chianti and also for Brunello di Montalcino.
Sangiovese produces wines that are spicy, with good acid levels, smooth
texture and medium body. In the right climates and with controlled
yields, Sangiovese can be made into very structured and full bodied
wines. It is usually blended with other grapes for best results
and in northern Italy is blended with
Cabernet Sauvignon in the 'Super Tuscan'
Sangiovese is experiencing increased interest
and plantings in California and elsewhere. Because of its ability
to create smoother wines with acid levels that pair well with many foods,
a great deal of experimentation is taking place with it as a blending
agent with several red varieties.