Sangiovese is a black grape variety grown mainly in the centre of Italy. It is Italy’s most widely planted variety. Sangiovese is the primary grape for red Toscana wines, Chianti, Vino Nobile Di Montepulciano and the only grape permitted for the production of Brunello di Montalcino, as well as a part of the blend for most Super Tuscans.
Whilst some producers create divine single varietal Sangiovese wines, the grape is typically high in acid and light in body. This sometimes creates an unbalanced product; therefore winemakers have traditionally blended with other varieties.
Sangiovese-based wines produced in Chianti have traditionally been blended with grapes such as Canaiolo, Mammolo, Colorino, Cillegiolo, and even white grapes such as Trebbiano and Malvasia. More recently international grapes such as Cabernet Sauvignon have been used. There are, however, restrictions in certain DOCs and in Chianti only 15% can be used.