Welcome to the Grapestained Sangiovese Series – Part One

We’re starting at the very beginning: with a grape that pulses through the veins of Tuscany like a rich red lifeline. This grape gives us a wine bold enough to raise empires, break hearts… and maybe even fuel a Renaissance fist-fight or two. Let’s raise a glass to the legendary, the earthy, the ever-so-cherry: Sangiovese.

What is Sangiovese?

Sangiovese derives from Latin – Sanguis Jovis — “Jupiter’s blood.”
No, it doesn't taste like blood… Legend has it that monks in Santarcangelo di Romagna, at the foot of Monte Giove, threw this dramatic name onto a grape they had always just called vino after a visitor came looking for it. Romantic? Absolutely. Accurate? Who cares—it’s perfect. Italy is all about legends 😉

Sangiovese is, truly, the lifeblood of Tuscany — a shape-shifter with a personality as complex as the hills it grows on. Hugely important, wildly variable, and a little bit mysterious, it wears dozens of names across Italy.

…and that’s just scratching the surface. Each name is a breadcrumb on Sangiovese’s journey through Italian history.

Its earliest known mention? 1600, in Giovan Vettorio Soderini’s treatise on Tuscan viticulture. He called it Sangiogheto, describing it as:
"aspro a mangiare, ma sugoso e pienissimo di vino" – sour to eat, but juicy and full of wine. Even then, Sangiovese was already stealing the show.

🛡️ Mini Sidebar – The Etruscan Connection:

Long before Tuscany became synonymous with wine, the Etruscans were busy cultivating grapes and teaching the Romans the art of winemaking. They laid the foundation for viticulture in Italy, establishing techniques and culture that the Romans would spread across the Italian peninsula—and eventually Europe. We can thank the Etruscans for a lot of the wines that we drink today.

Science adds another layer of drama: Sangiovese is actually a lovechild of a Tuscan local, Ciliegiolo, and the very rare southern Italian Calabrese di Montenuovo. Romance happens amongst vines too. Half-Tuscan, half-Calabrian, and fully fascinating—a grape with a DNA story more thrilling than any legend.

From the large-berried Grosso types (hello, Brunello di Montalcino) to the smaller, delicate Piccolo berries, Sangiovese is wonderfully diverse. Modern winemakers now focus on quality clones rather than just high yields, meaning every bottle tells its own slightly different story.

Bottom line: Sangiovese is a shape-shifter, a storyteller, a historian in grape form—and the star of Italy’s central wine stage.

🌍 Where It Shines: Tuscany

Sangiovese grows in many parts of Italy, but it truly comes alive in Tuscany. Vineyards stretch across rolling hills, medieval towns, and sun-kissed coastlines. The Mediterranean climate and geography here create the perfect terroir for Sangiovese:

• 🌞 Long, hot growing season – grapes soak up the sun, developing bold flavors.

• 🌡️ Huge diurnal shifts – fancy wine-speak for hot days and cool nights that preserve acidity.

• 🌄 Hillside vineyards – slopes with ideal drainage encourage concentration and elegance.

All this adds up to grapes with high acidity, vivid red fruit, and serious age-worthy potential.

💡 Want the full Tuscany scoop? Check out our Grapestained Guide to Tuscany for the full scoop on climate, soils, and terroir that make this region so magical for Sangiovese (and wine lovers in general 😉).

🌱 What It Tastes Like: Young vs. Wise

🍒 Young Sangiovese: The Charismatic Flirt

Bright, juicy, and impossible to ignore:

• Cherry 🍒, wild strawberry 🍓, black pepper 🌶️🖤

• Mediterranean herbs: oregano, thyme, tomato stem 🌿

• Medium body, food-friendly, endlessly approachable

💡 Pro Tip: Pair with pasta pomodoro, pizza, or grilled veggies for maximum romantic connection!

🪵 Aged Sangiovese: The Wise Philosopher

Serious, layered, and full of life lessons:

• Deepened tannins, softened acids, full, velvety texture and body

• Oak aging brings vanilla, tobacco, leather

• Earthy, tarry, mushroom, forest-floor notes

• Always dry. Always.

💡 Pro Tip: Best with braised meats, truffles, hearty Tuscan stews & the Tuscan classic, Bistecca alla Fiorentina—flavors that can match its wisdom.

✨ Quick Slang:

• Young = playful, energetic, and ready for adventure

• Aged = contemplative, complex, and unforgettable

Like people, Sangiovese only gets more interesting with age.

🥂 Sparkling Sangiovese: Tuscany’s Bubbly New Trend

Spumante made from Sangiovese is on the rise. Harvested early for high acidity and lower sugar, these sparkling wines are vibrant, light, and dangerously drinkable. Think Tuscany’s answer to rosé Champagne.

🗺️ Welcome to the Sangiovese Belt

The heart of Sangiovese pulses through a central Tuscany band:
🍷 Florence ➡️ Chianti Classico & Chianti Rufina ➡️ Siena ➡️ Montepulciano ➡️ Maremma Toscana ➡️ Bolgheri

This isn’t just geography—it’s a story in vines. From the high slopes of Chianti Rufina to the sun-soaked Maremma coast, each region contributes its own chapter to the legend of Sangiovese. DOCG zones, diverse soils, and small producers working magic with every vintage make this belt the beating heart of Tuscany’s wine.

🍇 Many of our upcoming producer spotlights come straight from these soils—from the historic streets of Montepulciano to the terraced and diverse vineyards of Montalcino. Want to explore for yourself? Check out When & Where to Visit in Tuscany for travel tips and seasonal inspiration.

📩 Coming Next in Part 2

We’ll dive into styles, clones, and the towns that made Sangiovese legendary—from Brunello to Morellino, Prugnolo Gentile to Piccolo vs. Grosso. Think 36-month-aged-oak-barrel deep.

Until then, may your wine be cherry-scented and named after blood. 🍝🍷
Cheers,
Ryan

🛒 P.S. Wanna Drink This Stuff?
Scarpetta Club members get first dibs on exclusive discounted Sangiovese wines straight from the producers we love. Skip the supermarket. Sip the real deal.