SANGIOVESE
Sangiovese is Italy's most planted grape and its most argued-about: sour cherry, tea leaf, dusty tannin and acidity that makes food taste better. Our 230-plus range climbs the Tuscan ladder — Chianti and Chianti Classico from Fontodi and Isole e Olena, riservas, Vino Nobile di Montepulciano, Rosso and Brunello di Montalcino up to Biondi-Santi's riserva.
Australian Sangiovese gets its shelf too, from growers who understand the grape wants sunshine and restraint in equal measure. And because Sangiovese hates being drunk too young almost as much as being oaked too hard, we keep back vintages where we can find them.
Sangiovese's secret is its acidity: bright enough to cut fat, tart enough to make tomato sauce taste sweeter, structured enough to handle char from the grill. That's why it fails the solo sip test in tastings and then wins the dinner — judge it with food or not at all, and always serve it a touch cool.
Pasta with ragu, pizza, salumi, bistecca — this is the most food-dependent great grape on earth. Free shipping over $199 Australia-wide, or find it in the Italian aisle at Chadstone.
