Sangiovese is a red Italian wine grape variety whose name derives from sanguis Jovis, "the blood of Jove". It is most famous as the main component of the Chianti blend in Tuscany, as well as Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Brunello di Montalcino, Rosso di Montalcino or Sangiovese di Romagna, as well as modern "Super Tuscan" wines like Tignanello. Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels.

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