What defines the primary quality of Sangiovese wines?

The defining characteristic of Sangiovese wines is their bright acidity and earthy tones. Sangiovese, which is the most widely planted grape variety in Italy, particularly in Tuscany, is known for producing wines that balance freshness and complexity. The bright acidity in Sangiovese brings vibrancy to the wine, making it exceptionally food-friendly. This acidity helps to enhance flavors and maintain a lively profile, which is often accompanied by a range of secondary flavors, including earthiness, herbs, and cherry fruit notes.

Moreover, the earthy tones found in Sangiovese add depth and complexity to the wine. This combination of acidity and earthiness distinguishes Sangiovese from other varietals that might emphasize sweetness or floral notes. As a result, when tasting or evaluating Sangiovese wines, one can expect a profile that is more savory and balanced rather than overly fruity or sweet, which aligns well with certain food pairings, particularly Italian cuisine.

Understanding these characteristics allows one to appreciate Sangiovese more deeply and recognize it as a versatile and dynamic grape variety.