Sangiovese

Also called Sangioveto, Grechetto Rosso, Sangiovese Grosso, Prugnolo Gentile, Sangiovese di Lamole

The grape of Chianti, and the heart of the blend there — in some zones as much as seven parts in ten. Buds break in the first half of April and the fruit hangs late, ripening from the last week of September into October. Left to itself in Montalcino it gives a deep ruby wine that turns garnet with age: dry, warm, firmly tannic and long. In Chianti Classico it is lighter on its feet — floral, fresh and savoury, its tannin softening as the wine matures.