👋 Welcome Back, Sangiovese Lovers

If Part 1 was the mythology — the blood of Jupiter, the soils of Tuscany, the grape that could flirt or philosophize — Part 2 is the family drama.
This time, we’re tracing the noble bloodlines, exploring the regions that shaped Sangiovese’s rise, and meeting its many clones. If Sangiovese were royalty, this is the moment the court intrigue begins.

🧬 One Grape, Many Faces

Sangiovese isn’t one-size-fits-all. It’s a whole family of genetically distinct clones spread across Tuscany—each with its own look, flavor, and favorite soil type.

We do not expect you to understand that clonal diagram above!!! Here’s the royal family tree, simplified:

🍷 Sangiovese Grosso

The elder statesman.
Larger berries, thicker skins = more tannin, deeper color
Long aging potential, built for structure and slow evolution
Found in two of Tuscany’s most iconic wines—but under different stage names…

👑 Brunello di Montalcino
In the clay-rich hills of Montalcino, Grosso takes on its boldest role. Brunello (meaning “little dark one”) is powerful, age-worthy, and full of dark cherry, leather, and spice. It’s the brooding poet of the family.

⚜️ Prugnolo Gentile (Vino Nobile di Montepulciano)
Just east in Montepulciano, the same clone softens its tone. Locals call it Prugnolo Gentile for its gentle plum-like aroma and velvety character. Think red fruit, violets, and a whisper of earth—noble, but approachable.

🍷 Sangiovese Piccolo

The younger, scrappier cousin.
Smaller berries, thinner skins = higher acid, more perfume
Historically considered “lesser,” now widely respected
The heartbeat of Chianti and Chianti Classico

Piccolo is all about elegance and energy. Bright cherry, tart cranberry, dried herbs, and a little rustic charm—it’s the one dancing barefoot at the festa, singing old songs with a modern twist.

⚠️ With nearly 100 clones registered in Italy, no two vineyards tell the same story. Beyond Grosso and Piccolo, there are local stars like Sangiovese di Lamole, prized for its floral lift at high altitudes, or Sangiovese di Gaiole, darker and earthier in tone.

Each clone is like a unique character—shaped by soil, sun, and centuries of adaptation. One grape. Endless voices.

🏰 The Kingdoms of Sangiovese

Each corner of Tuscany puts its own spin on Sangiovese. Some age it in giant Slavonian oak for years. Others bottle it young and bright for a weeknight pizza. From coastal sunshine to high-altitude fog, here’s your tasting passport through the regions that built its legacy:

🐓 Chianti Classico

The original stronghold
Nestled between Florence and Siena, this historic heartland sits high in the hills (up to 700m!) with dramatic day-night temperature swings that build structure and finesse.
Must be at least 80% Sangiovese, often blended with Canaiolo or Colorino.
Known for dark cherry, violet, dried herbs, and that elegant Tuscan backbone.

Once bottled in those iconic straw flasks (fiaschi) after WWII, these wines became symbols of Italian hospitality abroad. For a time, the fiasco was everywhere—from trattorias to checkered-tablecloth spaghetti dives across Little Italy in Manhattan. Eventually, the rustic look became shorthand for “cheap wine,” and quality-conscious producers moved away from it. Today, fiaschi live on as nostalgic décor, but don’t be surprised if you find one still filled with fresh, charming table wine—especially in the countryside. They’re always a joy on the table… especially with candlelight flickering through the straw.

🍴 Pair with: herb-roasted chicken, wild boar ragu, aged pecorino

🍷 Chianti & the Seven Subzones

The broader realm
The larger Chianti DOCG includes seven officially recognized subregions—each with its own flavor and identity.

Let’s meet the crew:

• Chianti Colli Senesi – The breezy southerner
  Hills around Siena with limestone-rich soils.
  Fresh, fruit-forward, and delightfully relaxed—like a long lunch under olive trees.
  🍴 Pair with: sausage pizza, pappa al pomodoro, Tuesday night plans

• Chianti Rufina – The mountain aristocrat
  Tucked into the Apennine foothills northeast of Florence.
  High altitude = great acidity, elegance, and surprising ageability.
  Hidden gems live here. (Honestly? One of our favorites.)
  🍴 Pair with: grilled pork, mushroom risotto, late autumn dinners

• Chianti Colli Fiorentini – Florence’s city wine
  Softer, fruit-driven styles. Nice everyday wine with a city-slicker polish. Really nice to help wash down all of the cured meats, aged cheeses, and heavy pastas you’ll be eating while exploring town.

  

  Chianti Colli Fiorentini sits 10 minutes outside of the city center

• Chianti Colli Aretini – From Arezzo’s eastern slopes
  Delicate and fragrant, often overlooked but charming.

• Chianti Colline Pisane – Western sunshine & sea breezes
  A coastal influence brings freshness and lift. Easygoing and bright.

• Chianti Montalbano – Rustic and rural
  From the northern Montalbano hills. Often lighter-bodied with earthy character.

• Chianti Montespertoli – The smallest zone
  Close to Florence, with soft, round wines made for sharing.

🍷 Meet Our Chianti Producers

From the hills of Siena to the slopes of Montalbano, here are the passionate producers redefining Chianti—one sip at a time.

🐓 Podere Bucine – Chianti Classico
Classic, small produced, and utterly Tuscan.

🏞️ Fattoria di Fugnano – Chianti Colli Senesi
Siena’s rolling hills meet elegance and freshness.

🌻 Poggio al Chiuso – Chianti Colli Fiorentini
Florentine partner for a bistecca.

🌿 Podere la Botta – Chianti Montalbano
Rustic charm and organic beauty from the Montalbano hills.

🌀 Podere la Chiesa – Chianti Colline Pisane
Minimal intervention, maximum expression from Pisa’s hills.

🏛️ Vino Nobile di Montepulciano

The noble sibling
Made with a minimum of 70% Prugnolo Gentile (a local Sangiovese Grosso clone), this wine is aged for a minimum of 2 years, with at least one year in wooden barrels—often in large Slavonian oak barrels that round out its rustic charm.
Vino Nobile offers a perfect balance of grace and grounding: red plum, black cherry, tea leaf, tobacco, and earthy minerality.
The clay and sandy soils of Montepulciano add depth and warmth, while the hilltop elevation brings freshness.
It's a wine that doesn’t shout—it speaks in thoughtful, confident tones.

🍴 Pair with: tagliatelle ai porcini, roasted lamb, your Sunday best

👑 Meet a Vino Nobile Legend

Contucci – Montepulciano (Over 1,000 Years Strong)

⏳ Visit Contucci
Perched atop Montepulciano’s storied hills, the Contucci family has been crafting Vino Nobile di Montepulciano since the 10th century. With every vintage, they honor centuries of tradition, combining ancient wisdom with a modern elegance that stands the test of time.

🐴 Morellino di Scansano

The coastal rebel
From the breezy hills of the Maremma coast in southern Tuscany.
Morellino gets its name from the Morelli, the dark-coated bay horses native to the region—but some say it also nods to the morello cherry, which the wine often resembles in color and character.
Either way, this is Sangiovese in beach mode: vibrant, juicy, easy to love.

🍴 Pair with: grilled swordfish, fresh tomato pasta, seaside lunches with bare feet in the sand

👑 Brunello di Montalcino

The crown jewel
100% Sangiovese Grosso, grown on the sun-drenched slopes of Montalcino.
This is Tuscany’s grandest expression—built on diversity. Soils range from galestro and clay to limestone and sandstone, creating a complex mosaic of micro-terroirs.
Monte Amiata, the sleeping volcanic giant, protects the region from storms, while sea breezes and Apennine winds keep the vineyards ventilated and balanced.
Brunello is aged for a minimum of 5 years (Riserva for 6), evolving from wild cherry and dried herbs into notes of leather, tobacco, balsamic spice, and forest floor.
It’s Sangiovese at its most regal—majestic, age-worthy, unforgettable.

🍴 Pair with: Bistecca alla Fiorentina, porcini risotto, the best night of your life

👑 Crowned in Brunello Majesty

La Fornace – Brunello di Montalcino

🍷 Visit La Fornace
On the northeastern slope of Montalcino, La Fornace crafts Brunello with altitude, tension, and age-worthy elegance. Tradition meets precision, and the result is pure character in the glass.

Colle Mattoni – Brunello di Montalcino

⛰️ Visit Colle Mattoni
Rooted in the southwestern zone near Sant’Angelo in Colle, Colle Mattoni channels warmth and coastal breeze into Brunello that’s structured, earthy, and soulfully expressive.

La Nascosta – Orcia Sangiovese

🌿 Visit La Nascosta
Just a stone’s throw from Montalcino in the enchanting Val d’Orcia, La Nascosta is a hidden gem. Antonio Mastrojanni brings his Brunello legacy here, crafting Sangiovese that sits elegantly between Brunello and Vino Nobile. Expect finesse, aging potential, and a whisper of red cherry, spice, and polished tannins—a true discovery for the curious wine lover.

💎 Super Tuscans & Beyond

Not all Tuscan wines play by the rules. In the late 1960’s and 1970s, a few rebellious producers began blending Sangiovese with Cabernet Sauvignon, Merlot, and Syrah—ignoring the DOC regulations in favor of quality and freedom.
They became known as Super Tuscans—rich, bold, expressive wines aged in French oak and now beloved across the world.
Some still feature Sangiovese as the backbone; others go full Bordeaux-style. Either way, they’ve carved out their own legacy—modern classics with Tuscan soul.

🍴 Pair with: short rib, dark chocolate, deep conversations

Meet our Super Tuscans of Bolgheri

Tenuta Fratini

🌿 Visit Tenuta Fratini
Located near Suvereto in the far south of Bolgheri, Tenuta Fratini crafts Super Tuscans with Mediterranean warmth, minerality, and elegance that feels both bold and refined.

Pakravan-Papi

🌊 Visit Pakravan‑Papi
Perched close to the shores of the Tyrrhenian Sea, Pakravan‑Papi infuses sea breeze and coastal acidity into their vibrant, structured Super Tuscans—where seaside charm meets Sangiovese strength.

🌍 Sangiovese Doesn't Stop at the Border

Though its heart beats loudest in Tuscany, Sangiovese stretches far and wide—into Umbria, Emilia-Romagna, and even regions like Marche, Lazio, and Abruzzo.
Each region gives the grape its own accent: think more spice in Romagna, more grip in Umbria, more generosity in the Marche.
Wherever it grows, it listens to the land—and speaks its truth in every glass.

🧭 Terroir Is Everything

We’ve said it before, and we’ll say it again: Sangiovese doesn’t just grow—it responds.
And few places speak to it like Tuscany.

From the high-altitude vineyards of Radda to the gravelly, fossil-rich slopes of Bolgheri, Tuscany’s terroir isn’t just varied—it’s alive. The region is the fifth largest in Italy, with over 70% of its vineyards planted on hillsides, where altitude, aspect, and exposure shape every cluster of grapes.

The photo above is not from Tuscany, but from Barolo in Piedmont. It serves as a perfect drone example of how terroir is shaped by vineyard location: varying slope altitudes, sun exposure, diverse soil compositions, and Alpine influence from proximity to the mountains all play a role.

Back to our grape today, Sangiovese doesn’t thrive everywhere. It’s a late-ripening variety—meaning it needs a long, warm growing season to reach full phenolic ripeness without losing its all-important acidity.

And that’s where Tuscany’s Mediterranean climate comes in: hot, dry summers, cool nights, and a long slow ripening window that brings balance, perfume, and depth.

To thrive, it needs:

• ⛰️ Elevation and slope – to preserve freshness and tension

• 🌬️ Wind and ventilation – to dry the morning mist and prevent disease

• 🌡️ Diurnal shift – hot days build flavor, cool nights lock in structure

• 🪨 Complex soils – galestro, alberese, limestone, clay, volcanic ash, even ancient marine fossils

Want to know how deep it goes? In some Montalcino vineyards, you’ll find 29 distinct soil types in just a few hectares. That’s terroir on a micro-level—and Sangiovese translates every nuance.

We dive deeper into Tuscany’s terrain in this guide, and explore how Sangiovese responds to it in Part 1 of this series. But here’s the short version:

Sangiovese is a mirror. The land speaks, and the grape sings it back.

📩 Coming Next in Part 3: The Dinner Table & The Cellar

What’s the point of knowing Sangiovese if you’re not going to drink it with something delicious? In Part 3, we bring the grape home — to the kitchen, the trattoria, and your own dinner table.
🍝 From tomato sauce to truffles, bistecca to pecorino, discover why Sangiovese might just be Italy’s most food-loving grape — and how to pair like a local.

Bring your appetite. We’re pouring soon.

🛒 P.S. Wanna Taste the Difference?

Scarpetta members get access to exclusive Sangiovese wines from our partner producers. These aren’t supermarket bottles — they’re vineyard-specific, hands-on, and full of story.

Our first full producer feature drops this week, but reply to this email now to start unlocking special discounts on wines!

Until then, may your Chianti be fresh and your Brunello long-aged.

Cheers,
Ryan