Grape Vari­ety: Sangiovese

Geog­ra­phy: The grape of Tus­cany, Italy. Also found in Cal­i­for­nia, Aus­tralia and Argentina.

Viti­cul­ture: Best grown in the rolling hills of Tuscany.

Varietal/Blend: Rarely used as a sin­gle vari­etal. It con­sti­tutes the back­bone of most Tus­can reds.

Fla­vor & Char­ac­ter: Pre­dom­i­nant fla­vors of cherry and plum.

Vini­fi­ca­tion: Short fer­men­ta­tion period for Chi­anti (3 days). May be matured with or with­out oak.

Style: Has a sweet/sour style. Most of it, ideal easy drink­ing and best drunk young and fresh.

Body, Dry/Sweet: Mainly light bod­ied wines for every day drink­ing. Also big, heavy­weight wines like Brunello Di Montalcino.

Notes: The major con­stituent of Chi­anti. Best results on home ter­ri­tory but inter­est­ing exam­ples emerg­ing from Cal­i­for­nia, Aus­tralia and Argentina.