A grape to single out cultivated broadly in Italy, mostly in the region of Tuscany, and of unknown origins. It’s the only grape that goes into production of the world-class wines Brunello di Montalcino, as though employed largely in the composition of the wines Chianti and Nobile di Montepulciano.
 Elsewhere in the Toscana’s wines comes employed alongside the cabernet sauvignon, whereupon harmony speaks for itself.     
 Of medium body, produces dry wines of slightly peppery flavors. This cast comes highly employed also in the Chianti wines. With aromas and flavors well defined in range, opening up an array of red fruit and spices some such anis-seed and Melissa. Those wines of the red cast sangiovese, display color intensity, acidity and good tannins to age, are considered wines of good structure and strength.
 In spite of being considered full-bodied and generous a wine, it'd be wise if appreciated sided by game meat, chesses and pastas. 

INTERESTING LINKS:

Sangiovese Comparisons - Sangiovese