Sangiovese

Sangiovese is Italy's most-planted grape and the soul of central Tuscany: a late-ripening, thin-skinned red that gives medium-bodied, savoury wines built on high acidity, firm grippy tannin and a signature note of sour red cherry, dried herbs and earth. It is the backbone of Chianti, the sole grape of Brunello di Montalcino and Vino Nobile di Montepulciano, and a famously food-friendly, table-loving wine rather than a fruit bomb. Its bright acidity and tomato-friendly profile make it the classic partner for Italian cooking.