Sangiovese is a black grape - probably indigenous to Tuscany – widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famous Brunello di Montalcino.
Typically Sangiovese grapes make medium to full-bodied wines with tannin structure ranging from medium-soft to firm and elegant. Dominant flavors associated with Sangiovese derived wines include: cherry, plum, and violet.
Chianti is considered a suitable accompaniment to a wide range of dishes, including pasta dishes, risottos, and roast chicken.
Both Vino Nobile and Brunello are seen as ideal wines to accompany game such as pheasant or wild boar, and the bistecca alla fiorentina, a particularly large steak, as well as mature cheese.