Sangiovese is a cultivar of Vitis vinifera and is typically used as a wine grape and blended with other grapes to make some of the most premier wines in Italy. Sangiovese is sometimes referred to as sangiovese grosso (meaning thick) or sangiovese piccolo (meaning small), depending on the size of the grape.

Sangiovese grapes are a petite grape that is about the size of a marble. The skin of the sangiovese grape is a deep blue to dark purple. The grapes are seeded and have medium to strong tannins. Typically known as a wine grape, sangiovese is enjoyed fresh for its mild sweet and slightly tart flavor.

Serving Ideas

Sangiovese grapes make a nice addition to a cheese board or fruit plate. Sangiovese grapes are grown specifically for making wine. The most popular blend for sangiovese grapes is Chianti.

Geography/History

Originally from the Tuscany region of Italy, sangiovese grapes are Italy’s primary red wine grape. The first written reference to sangiovese grapes was in the eighteenth century. “sangiovese” comes from the Latin word for ‘blood of Jove’. DNA studies of the Italian grape show that Calabrese Montenuovo and Ciliegiolo grapes are the probable ancestors of this versatile grape. Sangiovese grapes have been grown in the US since the 19th century when Italian immigrants came to America. It has also been grown in Australia since the 1960s.

Seasons/Availability

Sangiovese grapes are available late summer through the fall.