Sangiovese has its origins in Italy, particularly in the Tuscany region, where it has been cultivated for centuries. While its exact origins are unclear, Sangiovese is believed to be indigenous to central Italy and has been used in winemaking since ancient times.

Sangiovese grapes are thin-skinned and produce wines with bright acidity, moderate tannins, and savory flavors. Sangiovese wines often exhibit aromas of red fruits such as cherry and strawberry, along with earthy notes of dried herbs, tobacco, and leather.

Sangiovese wines are characterized by their bright acidity, tart cherry flavors, and savory undertones. Depending on the region and winemaking style, Sangiovese wines can range from light and fruity to rich and full-bodied. Traditional Tuscan Sangiovese wines often display firm tannins and a distinctive earthiness, while modern expressions may be more fruit-forward and approachable.

Sangiovese is primarily grown in Italy, particularly in the Tuscany region, where it is the dominant grape variety in many famous wine appellations. It is also cultivated in other regions of Italy, such as Umbria and Emilia-Romagna, as well as in smaller quantities in other wine-producing countries, including the United States and Australia.

Sangiovese pairs well with a variety of Italian dishes, including pasta with tomato-based sauces, pizza, and grilled meats. Its bright acidity and savory flavors make it an excellent match for dishes with rich flavors and savory herbs, such as rosemary and thyme. Sangiovese also pairs well with cured meats, aged cheeses, and antipasti.

Sangiovese wines can age gracefully, particularly high-quality examples from top producers and vintages. With time in the bottle, Sangiovese wines can develop greater complexity and depth, with flavors integrating and tannins softening to create a more refined and nuanced drinking experience.