Sangiovese is Italy’s most planted grape varietal and can taste quite different throughout, depending on the region it is grown in. It is the key grape variety of Tuscany’s distinguished Chianti and Montalcino regions. Sangiovese is generally higher in acidity with hints of local earth and herbs including roasted tomato, balsamic and oregano making this wine a great match for you guessed it: tomato sauce. It is sure to stand up beautifully with your home-cooked Italian meal. AKA “Prugnolo Gentile” in the Montepulciano region within Italy.