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Sangiovese is a red grape variety with ancient and uncertain origins, with the origin of the name even more uncertain. Sangiovese, Italy's most planted grape variety, is a grape that varies significantly its characteristics depending on the climate and altitude at which it is planted. The grape is found everywhere from north to south, but it is Tuscany, where it is used in no less than 25 different appellations, whether on its own or as part of a blend, that can considered its Italian home. The Sangiovese grape is also widely grown in Emilia Romagna and Umbria, the neighbouring regions.

Sangiovese has several clones or varieties, the Sangiovese grosso (big) traditionally used for powerful and slow maturing red wines such as the Brunello di Montalcino, and the Prugnolo Gentile grape used for the Nobile di Montepulciano. The other main clones are the Sangiovese Piccolo (small), used for the Chianti and the "Morellino", variety used in the production of Morellino di Scanzano, wine made in the southern part of Tuscany.

Tuscan grown Sangiovese’s flavours vary from dark fruit to spice, tobacco, leather and characteristics of its wines are marked tannins and high acidity, making it a perfect grape for ageing.

The Sangiovese grape has started to appear outside Italy, from California to Argentina to Australia, due to its adaptability, however, the results so far are mixed.