Personal workspaceWine library
Learn FoundationLibrary All references
Back to library
Red grape

Sangiovese

Also known as Nielluccio · Niellucciu · Prugnolo Gentile · Brunello · Morellino

Saved references

A central Italian red variety often combining cherry fruit with pronounced acidity and a firm, savoury finish. Colour can be modest even when the palate is substantial; the same identity underlies Corsican Niellucciu.

Three clues to explore

01

Cherry with savoury detail

02

Fresh acid-tannin balance

03

Compare fruit and tannin with Nebbiolo

Aromatic palette

CherryPlumHerbsLeatherTomato leafOreganoBlack teaViolet

Read the structure.

acidityMedium-high – High
LowHigh
tanninMedium-high – High
LowHigh
bodyMedium – Full
LightFull
alcoholMedium – High
LowHigh

What could you confuse it with?

Nebbiolo and Tempranillo are useful comparisons. Evaluate tannin versus acidity, floral profile and colour together; dried herbs are not unique.

Origins & family

Origin

Italy, especially Tuscany; known as Nielluccio in Corsica.

In the vineyard

Early budbreak and site-dependent ripening make exposure and season important. The variety can handle dry, low-fertility conditions, but crop balance affects colour and concentration.

Growing season

Early budbreak and a relatively long ripening season favour warm, well-exposed sites.

Vineyard sensitivities

Monitor powdery mildew and flavescence dorée; grey-rot susceptibility is relatively low in the reference observations.

Regional expressions

Italy

Chianti Classico

Cherry, herbs and a dry savoury finish across young, riserva and other more concentrated styles.

Structure

Fresh acidity with firm tannin; body varies by site and blend.

At the table

15–17°C; acidity often works well with tomato and savoury food.

Explore Chianti Classico
Italy

Montalcino

Brunello can offer deeper fruit concentration and substantial structure; Rosso provides another stylistic reference.

Structure

Medium-full to full body with high tannin and acidity.

At the table

16–18°C; young Brunello may need careful aeration.

Explore Montalcino
France

Patrimonio, Corsica

Niellucciu-based reds give a Mediterranean comparison, with ripe fruit and herbal or savoury tones.

Structure

Structured, often medium-full, with useful freshness.

At the table

16–17°C with roast meat or herb-based dishes.

Explore Patrimonio, Corsica

Cellar & service

Winemaking & development

Large neutral casks preserve a different expression from small new barrels. Blending and extraction shape the wine; neither Brunello nor Chianti can be reduced to a single oak recipe.

Service & ageing

15–17°C for fresher examples and 16–18°C for concentrated wines. Young tannic bottles may benefit from air; older wines need a gentler approach.

Pairing logic

Tomato-based dishes, roast lamb, beef, mushrooms and aged cheese can work with its acidity and tannin. Match sauce weight to concentration.