The Sangiovese variety of Vitis vinifera originated in Italy and was first reported growing in Tuscany around 1700. The variety has been subjected to considerable viticultural development, as clonal versions of the same grape, and are numbered as some of the most popular and successful Italian red wines, such as Brunello or Sangiovese Grosso - the varietal of Brunello di Montalcino, Prugnolo Gentile the varietal of Vino Nobile di Montepulciano and Morellino the varietal of Morellino di Scansano.
Sangiovese can be blended with Cabernet Sauvignon and Merlot to make the popular Toscana IGT wines called the Super Tuscans.

​Wines have high acidity and often harsh tannins with aromas and flavours  that include: violets, plum, blueberry, black cherry, herbs, cedar, vanilla, leather and earth.
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