Sangiovese

Also known as: Brunello (Montalcino), Prugnolo Gentile (Montepulciano), Morellino (Maremma), Nielluccio (Corsica)

Sangiovese is Italy. No other grape variety defines a country quite like this – from the hills of Chianti to the limestone soils of Montalcino. The grape ripens late, often battles with the weather and requires the finest sites. In return, it delivers wines of rare transparency: sour cherry, dried herbs, a hint of blood and earth. The tannin can be rough in its youth, but with time it becomes silky.

In Montalcino the grape is called Brunello and stands alone: Col d'Orcia, Salicutti and Pian Dell'Orino show three interpretations of the same terroir. In Chianti, Corzano e Paterno works with old vines, whilst Bakkanali takes the radical path of natural winemaking.