Sangiovese

Sangiovese is derived from the Latin sanguis Jovis, which translates to blood of Jupiter, the god of the sky and chief deity of Roman mythology. Wines made from Sangiovese are known for flavorful red cherries, soft tastes of roasted tomatoes, and earthy aromas with hints of oregano and tea leaves. Sangiovese wines usually have a medium level of tannins and high acidity, which make them the perfect pairing for any pasta dish topped with a rich tomato sauce. 
 
Sangiovese is Italy’s most planted grape. It’s planted widely across the country, but Sangiovese’s true home is Tuscany. It’s the sole grape used to produce Brunello in the Tuscan village of Montalcino. It’s best known for being the dominate grape used to make Chianti, which must include at least 75% Sangiovese and can include up to 10% of Canaiolo and up to 20% of Cabernet Sauvignon, Merlot or Syrah. Similarly, the wine known as Vino Nobile di Montepulciano must include 70% Sangiovese (known in Montepulciano as Prugnolo Gentile) and can be blended with Canaiolo (10%–20%) and smaller amounts of other local varieties such as Mammolo. It can also play an important role in Super Tuscans, typically made along the coastal region of Tuscany.