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red Italy VIVC #10680

Sangiovese

Also known as: Brunello, Prugnolo Gentile, Morellino, Nielluccio, Sangioveto

red-winenoble-varietyhigh-aciditytannicterroir-expressiveage-worthy
Sangiovese vineyard in Montalcino, [Brunello di Montalcino DOCG](/appellations/brunello-di-montalcino-docg)
Sangiovese vineyard in Montalcino, [Brunello di Montalcino DOCG](/appellations/brunello-di-montalcino-docg)

Summary

Sangiovese is Italy’s most widely planted grape variety and the foundation of Tuscany’s most prestigious wines, including Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. With approximately 71,000 hectares under cultivation in Italy alone (ISTAT data), Sangiovese represents approximately 8% of Italian vineyard area. The variety is characterized by high acidity, moderate-to-high tannins, and distinctive cherry-driven aromatics that develop complex tertiary notes (leather, tobacco, dried herbs) with age. Sangiovese’s relatively thin skins and moderate anthocyanin content produce wines of medium-high color intensity that tend toward garnet with aging. The variety exhibits extreme clonal diversity—over 100 registered clones—reflecting centuries of local adaptation and selection. Climate change presents challenges for Sangiovese, particularly in warmer Tuscan sites where acidity retention and balanced ripening are increasingly difficult.

Identity & Synonyms

Official Name: Sangiovese
VIVC Database: VIVC Entry #10680
Prime Name: SANGIOVESE (VIVC)
Berry Color: NOIR (Black/Blue-black)

Synonyms (reflecting regional clonal selections):

  • Brunello (Montalcino - the Biondi-Santi clone, historically isolated)
  • Prugnolo Gentile (Montepulciano - Vino Nobile production)
  • Morellino (Scansano coastal Maremma)
  • Sangioveto (historical Tuscan name)
  • Nielluccio (Corsica, France - DNA confirmed as Sangiovese)
  • Sangiovese Grosso (large-berried biotypes: Brunello, Prugnolo)
  • Sangiovese Piccolo (small-berried biotypes, generally higher quality)

The name derives from Latin “sanguis Jovis” (blood of Jupiter), though this etymology is contested.

Genetic Origin / Pedigree

Origin: Tuscany, Italy (exact origin debated; likely central Tuscany)

Parentage:

  • CILIEGIOLO × CALABRESE MONTENUOVO (DNA-confirmed by microsatellite analysis; Vouillamoz et al., 2007)
  • Ciliegiolo: Tuscan variety still cultivated; contributes cherry character
  • Calabrese Montenuovo: Rare southern Italian variety (not related to Nero d’Avola despite “Calabrese” synonym)
  • Natural cross likely occurred in central-southern Tuscany

DNA Verification: Yes - parentage confirmed through SSR marker analysis at multiple research institutions.

Clonal Diversity: Extreme variability - over 100 officially registered clones in Italy. Major groupings:

  • Sangiovese Grosso (large berry): Brunello, Prugnolo Gentile - generally lower yield, higher quality
  • Sangiovese Piccolo (small berry): Various clones - more compact clusters, disease susceptibility varies
  • Key clones include: BBS 11 (Brunello selection), R24, T19, Janus 50

Global Distribution

Total Area Planted: ~75,000 hectares globally; ~71,000 ha in Italy (ISTAT; representing Italy’s most planted variety)

Top Producing Countries/Regions (ha):

  1. Italy - ~71,000 ha
    • Tuscany: ~50,000 ha (70% of Italian total)
    • Emilia-Romagna: ~8,000 ha (Sangiovese di Romagna DOC)
    • Umbria: ~3,500 ha (Montefalco Rosso, Torgiano)
    • Other: Marche, Lazio, Campania
  2. Argentina - ~2,500 ha (Mendoza)
  3. USA - ~1,500 ha (California: Sonoma, Napa, Sierra Foothills)
  4. France (Corsica) - ~1,400 ha (as Nielluccio)
  5. Australia - ~500 ha (McLaren Vale, Adelaide Hills)

Planting Trends:

  • Stable to declining: Italy (some high-yielding clones being replaced; quality focus)
  • Minor plantings: New World regions experimenting but limited commercial success outside Italy

Viticulture

Phenology:

  • Bud burst: Medium (some frost risk in elevated Tuscan sites)
  • Flowering: Medium to late
  • Véraison: Late
  • Harvest: Late (mid-September to mid-October in Tuscany)
  • Growing season: 180-200 days from bud burst to harvest

Vigor: High - requires rigorous canopy management and appropriate rootstock selection.

Fertility: High - typically 1.5-2.5 clusters per shoot; crop thinning essential for quality.

Typical Yield:

Disease Sensitivities:

  • Botrytis bunch rot: HIGH susceptibility (thin skins, tight clusters)
  • Powdery mildew (Oidium): Medium-high susceptibility
  • Downy mildew (Peronospora): Medium susceptibility
  • Esca (trunk disease): Moderate susceptibility
  • Flavescence dorée: Susceptible (phytoplasma disease requiring mandatory controls in affected areas)

Climate Fit:

  • Optimal: Warm Mediterranean to continental climates with significant diurnal variation
  • Growing Degree Days: 2,400-3,000 GDD (base 10°C)
  • Late ripening requires warm sites; struggles in cool climates
  • Heat sensitivity: Excessive heat (>35°C) reduces anthocyanin biosynthesis, accelerates acidity loss
  • Requires dry autumn for clean harvest (botrytis risk)

Soil Preferences:

  • Galestro (friable marl/shale): Classic Chianti Classico; produces elegant, perfumed wines
  • Alberese (limestone): More structured, tannic wines; common in Montalcino
  • Clay-limestone: Provides water retention for drought-stressed sites
  • Good drainage essential; performs poorly on heavy, waterlogged soils
  • pH tolerance: 6.0-8.0

Training Systems: Cordon spur (cordone speronato) most common; Guyot in some regions; traditional alberello (bush vine) rare but valued for old vines.

Enology

Typical Must Parameters at Harvest:

  • Sugar content: 22-25 °Brix (Brunello typically harvested at higher end)
  • pH: 3.2-3.5 (naturally high acidity)
  • Titratable acidity: 6.0-8.0 g/L (as tartaric acid)
  • Potential alcohol: 13.0-14.5% ABV

Maceration & Extraction:

  • Duration: 15-25 days (Brunello: 20-30 days for age-worthy wines)
  • Temperature: 28-32°C during fermentation
  • Extraction considerations: Relatively thin skins require careful management; seed tannins astringent if over-extracted
  • Cold soak: 3-5 days common; enhances color extraction
  • Post-fermentation maceration: 7-14 days for tannin polymerization

Oak Aging: See Oak Integration and Tannin Management and Wine Aging Vessel Selection

  • Brunello di Montalcino DOCG: Minimum 2 years in oak (traditionally large Slavonian botti)
  • Chianti Classico Riserva DOCG: Minimum 24 months aging (including oak)
  • Traditional: Large Slavonian oak botti (20-100 hL) - minimal oak flavor, gentle oxidation
  • Modern: French barriques (225L) - more oak influence, faster tannin evolution
  • New oak percentage: 0-50% depending on style (traditional: 0%; modern: 20-50%)

Blending Role: See Wine Blending Principles

Aging Potential:

  • Brunello di Montalcino Riserva: 20-40+ years
  • Brunello di Montalcino: 15-30 years
  • Chianti Classico Gran Selezione: 15-25 years
  • Chianti Classico Riserva: 10-20 years
  • Chianti Classico Annata: 5-12 years

Sensory & Chemical Markers

Chemical Composition (from peer-reviewed research):

  • Total anthocyanins: 300-700 mg/L (moderate; lower than Cabernet Sauvignon)
  • Dominant anthocyanins: Malvidin-3-glucoside, cyanidin-3-glucoside (higher cyanidin proportion than Bordeaux varieties - contributes to ruby/garnet color evolution)
  • Total tannins: 2.0-4.0 g/L catechin equivalents
  • Tannin character: Firm, drying in youth; requires aging for integration
  • Total polyphenols: 2,000-3,500 mg/L GAE

Key Aroma Compounds:

  • Esters: Ethyl hexanoate, isoamyl acetate (cherry, red fruit)
  • Aldehydes: Benzaldehyde (almond, cherry pit)
  • Terpenes: Low levels (not aromatic variety)
  • Phenolic aldehydes: Vanillin (from oak), guaiacol (smoke, spice)

Sensory Profile:

Young Sangiovese (Chianti Style):

  • Visual: Medium ruby with garnet edge
  • Aromatic: Sour cherry (amarena), red plum, violet, tomato leaf, dried herbs (oregano, thyme)
  • Palate: High acidity, medium-high tannins, medium body, grippy, astringent finish

Aged Sangiovese (Brunello Style):

  • Visual: Garnet to brick-orange rim
  • Aromatic: Dried cherry, leather, tobacco, cedar, dried flowers, balsamic, truffle
  • Palate: Integrated tannins, high acidity (preserved), complex, savory, long finish

Regional Variation:

  • Montalcino: More powerful, concentrated, slower to evolve
  • Chianti Classico: Elegant, perfumed, more immediate
  • Romagna: Softer, fruitier, earlier-drinking

Common Enological Issues

High Acidity Management

  • Cause: Sangiovese retains high malic and tartaric acid even at full phenolic ripeness; pH typically 3.2-3.5. See pH and Acidity Adjustment for management principles.
  • Risk: Excessively tart, aggressive wines; perception of unripe character despite adequate sugar.
  • Decision point: Complete MLF is standard practice; blending with lower-acid varieties (traditional: Canaiolo; modern: Merlot); earlier harvest in cool vintages may exacerbate acidity; extended maceration can soften perceived acidity.

Botrytis and Harvest Timing

  • Cause: Thin skins, tight clusters, and late ripening create extended botrytis exposure window; autumn rains common in Tuscany. See Botrytis Management for management protocols.
  • Risk: Grey rot compromises fruit quality; laccase activity causes oxidation; off-flavors.
  • Decision point: Rigorous sorting essential in affected vintages; harvest timing balances phenolic ripeness against rot pressure; canopy management for air circulation.

Color Instability

  • Cause: Moderate anthocyanin concentration; higher proportion of cyanidin (less stable than malvidin); thin skins limit extraction. See Color Stability in Red Wines for detailed mechanisms.
  • Risk: Rapid color evolution from ruby to garnet/brick; perceived as premature aging by consumers accustomed to deeply colored wines.
  • Decision point: Accept color evolution as varietal characteristic; optimize extraction through cold soak and temperature management; avoid blending solely for color (affects typicity).

Tannin Astringency

  • Cause: High tannin content in skins and especially seeds; seed tannins are polymerized differently than skin tannins.
  • Risk: Excessively astringent wines in youth; harsh, bitter finish if seeds over-extracted.
  • Decision point: Monitor maceration carefully; extended post-fermentation maceration promotes polymerization but increases seed extraction risk; traditional large oak aging softens tannins over time.

Uneven Ripening (Millerandage)

  • Cause: Flowering sensitivity to weather conditions; genetic predisposition of some clones.
  • Risk: Clusters with mixed berry sizes; green berries dilute quality; sorting required.
  • Decision point: Clone selection affects millerandage susceptibility; green harvest to remove affected clusters; optical sorting at harvest.

Climate Change Effects

  • Cause: Warming temperatures in traditional Tuscan zones; accelerated sugar accumulation; compressed ripening.
  • Risk: High alcohol, reduced acidity, loss of typicity; heat events during véraison reduce anthocyanins.
  • Decision point: Higher elevation sites gaining value; earlier harvest accepting lower sugar; irrigation management; canopy shading strategies.

Operational Considerations

Harvest timing:

  • Late ripening variety; harvest typically mid-September to mid-October
  • Phenolic ripeness (brown seeds, soft skin tannins) more important than sugar levels
  • Botrytis monitoring critical; harvest before infection spreads
  • Multiple passes (selective harvesting) standard for quality production

Sorting requirements:

  • Optical sorting increasingly common for eliminating botrytis, under-ripe berries, millerandage
  • Second-pass sorting post-destemming removes MOG and damaged berries
  • Quality assessment per lot determines final wine destination

Fermentation management:

  • Temperature: 28-32°C for optimal extraction
  • Duration: 7-10 days primary fermentation
  • Cap management: 2-3× daily pump-overs or punch-downs
  • MLF: complete conversion standard; inoculate after primary fermentation

Maceration protocol:

  • Cold soak: 3-5 days at 10-15°C for color enhancement
  • Total skin contact: 15-25 days (shorter for Chianti; longer for Brunello)
  • Post-fermentation maceration: 7-14 days with gentle extraction
  • Daily tasting to monitor tannin evolution; press before astringency increases

Oak program decisions:

  • Traditional (Slavonian botti): 20-100 hL; neutral; 2-4 years aging; minimal oak flavor
  • Modern (French barriques): 225L; 20-50% new; 12-24 months; more oak influence
  • Hybrid approach increasingly common: initial barrique aging, then transfer to botti
  • Brunello DOCG requires minimum 2 years in oak (any size)

Blending decisions:

  • Chianti Classico allows up to 20% other varieties; consider Colorino (color), Canaiolo (softness), Merlot (approachability)
  • Brunello must be 100% Sangiovese; clone/vineyard blending is key
  • Super Tuscan blends: proportion of Sangiovese determines typicity vs. international style

Aging and release timing:

  • Brunello di Montalcino: minimum 5 years before release (2 in oak, 4 months in bottle)
  • Brunello Riserva: minimum 6 years before release
  • Chianti Classico Riserva: minimum 24 months aging
  • Gran Selezione: minimum 30 months aging

Key Regions & Appellations

Brunello di Montalcino DOCG (Tuscany)

Official Regulation: Consorzio del Vino Brunello di Montalcino

  • Varietal requirement: 100% Sangiovese (locally called Brunello)
  • Area under vine: ~2,100 ha
  • Aging requirement: Minimum 5 years (2 in oak); Riserva: minimum 6 years
  • Yield limit: 52 hl/ha
  • Characteristics: Most powerful Sangiovese expression; full body, firm tannins, exceptional longevity

Chianti Classico DOCG (Tuscany)

Official Regulation: Consorzio Vino Chianti Classico

  • Varietal requirement: Minimum 80% Sangiovese
  • Area under vine: ~7,200 ha
  • Categories: Annata, Riserva, Gran Selezione
  • Gran Selezione: Single-estate grapes; minimum 30 months aging; highest quality tier
  • Soil: Galestro (marl), alberese (limestone)
  • Characteristics: Elegant, perfumed, balanced; more approachable than Brunello

Vino Nobile di Montepulciano DOCG (Tuscany)

Official Regulation: Consorzio del Vino Nobile di Montepulciano

  • Varietal requirement: Minimum 70% Sangiovese (locally called Prugnolo Gentile)
  • Area under vine: ~1,400 ha
  • Aging requirement: Minimum 2 years; Riserva: minimum 3 years
  • Characteristics: Between Chianti Classico and Brunello in power; elegant, age-worthy

Morellino di Scansano DOCG (Tuscany, Maremma)

Official Regulation: DOCG regulations

  • Varietal requirement: Minimum 85% Sangiovese (locally called Morellino)
  • Area under vine: ~1,500 ha
  • Characteristics: Coastal influence; earlier-drinking, fruit-forward style; lower altitude

Sangiovese di Romagna DOC (Emilia-Romagna)

Official Regulation: DOC regulations

  • Varietal requirement: Minimum 85% Sangiovese
  • Area under vine: ~5,000 ha
  • Characteristics: Softer, fruitier than Tuscan expressions; range from simple to Riserva-level quality

Notable Benchmark Producers

Reference Examples (not commercial endorsements):

  1. Biondi-Santi - Montalcino, Tuscany
    Historic estate (created Brunello category in 1880s); Riserva bottlings define traditional Brunello style; 50+ year aging potential demonstrated.

  2. Soldera - Case Basse - Montalcino, Tuscany
    Uncompromising quality; biodynamic; single-vineyard; produces wines outside DOCG system by choice; benchmark for concentration and purity.

  3. Fontodi - Panzano in Chianti, Tuscany
    Organic; Flaccianello (100% Sangiovese Super Tuscan); benchmark for Chianti Classico and modern Sangiovese expression.

  4. Isole e Olena - Barberino Val d’Elsa, Tuscany
    Cepparello (100% Sangiovese); demonstrates Sangiovese’s potential without blending; consistent excellence across tiers.

  5. Montevertine - Radda in Chianti, Tuscany
    Le Pergole Torte (100% Sangiovese); historic estate that left Chianti Classico DOCG over regulations; proves terroir over appellation.

  6. Avignonesi - Montepulciano, Tuscany
    Biodynamic; benchmark Vino Nobile producer; also noted for Vin Santo production.

Research & References

  • Vouillamoz, J.F., Monaco, A., Ferrara, S., & Ferrara, G. (2007). “The parentage of Sangiovese, the most important Italian wine grape.” Vitis, 46(4), 187-189. JKI Link

  • VIVC (2025). “Sangiovese - Vitis International Variety Catalogue.” Julius Kühn Institute. Entry #10680

  • Consorzio del Vino Brunello di Montalcino (2025). “Disciplinare di Produzione Brunello di Montalcino DOCG.” https://www.consorziobrunellodimontalcino.it

  • Consorzio Vino Chianti Classico (2025). “Chianti Classico Production Regulations.” https://www.chianticlassico.com

  • Mattivi, F., Guzzon, R., Vrhovsek, U., Stefanini, M., & Velasco, R. (2006). “Metabolite profiling of grape: Flavonols and anthocyanins.” Journal of Agricultural and Food Chemistry, 54(20), 7692-7702. DOI: 10.1021/jf061538c

  • Bucelli, P., & Giannetti, F. (2011). “Variability of polyphenol composition in Sangiovese wines from Chianti Classico.” American Journal of Enology and Viticulture, 62, 248A-249A. AJEV Link

  • ISTAT (2025). “Italian Agricultural Statistics - Vineyard Area by Variety.” https://www.istat.it

  • Ferrara, G., & Ferrara, S. (2012). “Sangiovese: La varietà e i suoi cloni.” Italian National Research Council Publications. CNR Link

  • eAmbrosia (2025). “EU Geographical Indications Register - Brunello di Montalcino, Chianti Classico.” https://ec.europa.eu/agriculture/eambrosia/

Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level