Sangiovese isn’t just a grape — it’s an entire universe of styles, traditions, and regional identities. In this deep dive, we explore why this shape-shifting variety defines central Italy and how small changes in soil, elevation, and clone selection create dramatically different wines. Perfect for CSW, CSS, WSET, and CMS students who want clarity, not confusion.
In this episode, we cover:
Origins & evolution — how Sangiovese spread across Tuscany and why it’s genetically diverse
Clonal families — Grosso vs. Piccolo and how they impact structure, tannin, and longevity
The major expressions — Chianti Classico, Brunello, Vino Nobile, Morellino, Rosso di Montalcino
Soil effects — the difference between galestro, alberese, clay, and volcanic sites
Climate influence — why too much heat kills acidity and too much altitude mutes fruit
Winemaking choices — oak vs. neutral vessels, maceration length, modern vs. traditional styles
Flavor & structure markers — cherry, tomato leaf, dried herbs, firm tannins, high acidity
Food pairing logic — not just what to pair, but why it works
Exam tips — what CSW/WSET/CMS typically test about Sangiovese
A focused, exam-ready breakdown—perfect for students and enthusiasts who want more than just tasting notes. Let’s open the book on Italy’s backbone grape.
