Sangiovese is a red wine grape of Italian origin and the principal grape used to make Chianti in Tuscany. The varietal was brought to California by Italian immigrants late in the 19th century and thrives in the hot, dry climate similar to that of Tuscan that the Shenandoah Valley provides. The wines being produced in the Sierra Foothills are considered to be among the best versions of Sangiovese outside of Italy.
Sangiovese is typically fruity, lightly spicy and faintly floral, with a pleasant natural acidity, moderate tannins and a medium body. It is very food friendly, pairing wonderfully with red sauces, grilled meats and vegetables, sharp cheeses, and hearty soups so commonly found in Tuscany.
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