Sangiovese is Italy’s most emblematic red grape—bright, savory, and profoundly food-friendly. Best known as the backbone of Tuscany’s great wines (from everyday Chianti to age-worthy Brunello), it’s prized for its high acidity, cherry-and-herb aromatics, and its rare ability to translate place into flavor. Depending on site, clone, and élevage, Sangiovese can read as rustic and earthy, sleek and floral, or powerful and long-lived—always with a spine of freshness that keeps it lively at the table.
…