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The principal grape of Tuscany, and primary component of Chianti and Brunello di Montalcino, is Sangiovese. The grape is light in color and firmly acidic.
Sangiovese grapes impart distinctive flavors of cherry and anise, and sometimes are used to produce a “Super Tuscan”, which blends Sangiovese to Cabernet Sauvignon, a combination that tends to strengthen the Sangiovese and soften the Cabernet.
Some of these vintages are among the best and most expensive in Italy. Fortunately for us there are exceptions like Rocca delle Macie Chianti Classico, which expresses many of the fine qualities one expects in a Tuscan wine, without bankrupting the quaffer.
