Sangiovese GrossoThe noble heart of Brunello di Montalcino and Tuscany's most prestigious wines

Sangiovese Grosso is essentially a superior clone of Sangiovese, Italy's most planted red grape variety. The "Grosso" (meaning "big" in Italian) refers to its larger berries compared to standard Sangiovese. This clone found its true calling in the hills of Montalcino, Tuscany, where it's known locally as "Brunello" and produces one of Italy's most revered wines: Brunello di Montalcino.

The grape thrives in Montalcino's unique microclimate, with its warm days, cool nights, and well-draining soils creating wines of exceptional depth and longevity. First bottled commercially in the 1880s by Ferruccio Biondi-Santi, Sangiovese Grosso-based wines can age for decades, developing extraordinary complexity. It's also used in Vino Nobile di Montepulciano, where it's called Prugnolo Gentile, showcasing the grape's versatility across different Tuscan terroirs.

Sangiovese Grosso delivers a captivating aromatic profile of ripe cherry, dried herbs, leather, and earthy notes reminiscent of forest floor and tobacco. On the palate, expect concentrated flavors of dark cherry, plum, and blackberry, complemented by hints of vanilla and spice from oak aging. The wine's hallmark is its robust tannin structure and bright acidity, creating wines with remarkable aging potential and a firm, elegant mouthfeel.

These wines pair beautifully with rich Tuscan cuisine: think bistecca alla fiorentina, wild boar ragù, aged Pecorino cheese, and truffle dishes. The wine's acidity cuts through fatty meats while its tannins complement grilled and roasted preparations. For best results, decant young Brunello di Montalcino for at least an hour before serving.