As Italian as a Vespa, Sangiovese is Italian by name and its most famous wine is Chianti. Possibly Italy’s most planted grape variety, it thrives in central Italy. Sangiovese ripens late and if picked too early it can taste tart and unripe. Flavours range from cherry, terracotta, prunes, spices, leather and chestnuts. On the southern Italian coast Sangiovese goes under the name Morellino. It has low tannins and high acidity, making it the perfect food wine for tomato-based Italian dishes. The grape thrives in sunshine so little wonder it does well in Australia, particularly McLaren Vale and Australia’s King Valley. To explore our range, check out the real deal with Collezione di Paolo (and Principe Strozzi and Duca di Cardina from Italy) to fine examples such as Coriole and Flying Fish from home soil.