Sangiovese Grosso
Sangiovese Grosso is a name used for selected, thicker-skinned or larger-berried Sangiovese types most closely associated with prestigious Tuscan wines. It is often linked with Brunello in Montalcino and Prugnolo Gentile in Montepulciano.The wines usually show the familiar Sangiovese profile of cherry, herbs, spice and acidity, but with more concentration, structure and ageing potential when grown in suitable sites and handled carefully.
€ 24,00/l incl. VAT, plus shipping
€ 55,27/l incl. VAT, plus shipping
What does Sangiovese Grosso taste like?
Sangiovese Grosso commonly offers red cherry, black cherry, plum, dried herbs, violet, tobacco, leather and warm spice. Compared with lighter Sangiovese styles, it can feel deeper, firmer and more layered.Acidity remains important, giving the wines energy and lift. Tannins can be pronounced in youth, especially in age-worthy examples, while oak and bottle age may add cedar, balsamic notes, dried flowers and savoury complexity.
Where does Sangiovese Grosso come from?
Sangiovese Grosso is associated above all with Tuscany. Montalcino is the most famous reference point, where Brunello di Montalcino is based on a local Sangiovese selection, while Montepulciano uses Prugnolo Gentile for Vino Nobile.The term should be understood as part of the broader Sangiovese family rather than a completely separate international category. Its reputation comes from central Italian terroirs that can produce serious, long-lived reds.
Which Sangiovese Grosso styles are there?
The classic style is a structured dry red wine with cherry fruit, savoury spice, firm tannin and long ageing potential. These wines are often matured in oak, from large traditional casks to smaller barrels depending on the house style.There are also more approachable Rosso-style wines from related areas, showing similar fruit and freshness in a less demanding form. Rosé and sparkling expressions are possible but not central to the grape's reputation.
What food pairs with Sangiovese Grosso?
Sangiovese Grosso pairs well with Tuscan steak, roast lamb, wild boar ragù, porcini mushrooms, truffle pasta, grilled sausages, aged pecorino and slow-cooked beef.Its acidity suits tomato and olive oil, while its tannins benefit from protein and richer textures. Mature bottles are excellent with game, braised meats and earthy autumn dishes.
Buy Sangiovese Grosso online
Sangiovese Grosso is made for drinkers who enjoy Tuscan reds with depth, tension and ageing potential. It brings together savoury fruit, firm structure and a clear sense of place.Explore our Sangiovese Grosso wines for refined Italian reds suited to special meals, cellar time and classic Mediterranean cuisine.
Sangiovese Grosso
Sangiovese Grosso is a name used for selected, thicker-skinned or larger-berried Sangiovese types most closely associated with prestigious Tuscan wines. It is often linked with Brunello in Montalcino and Prugnolo Gentile in Montepulciano.
The wines usually show the familiar Sangiovese profile of cherry, herbs, spice and acidity, but with more concentration, structure and ageing potential when grown in suitable sites and handled carefully.
The wines usually show the familiar Sangiovese profile of cherry, herbs, spice and acidity, but with more concentration, structure and ageing potential when grown in suitable sites and handled carefully.
Rodolfo Cosimi
Terra Rossa Brunello di Montalcino 2020 0,75l
€ 41,45
€ 55,27/l incl. VAT, plus shipping
What does Sangiovese Grosso taste like?
Sangiovese Grosso commonly offers red cherry, black cherry, plum, dried herbs, violet, tobacco, leather and warm spice. Compared with lighter Sangiovese styles, it can feel deeper, firmer and more layered.Acidity remains important, giving the wines energy and lift. Tannins can be pronounced in youth, especially in age-worthy examples, while oak and bottle age may add cedar, balsamic notes, dried flowers and savoury complexity.
Where does Sangiovese Grosso come from?
Sangiovese Grosso is associated above all with Tuscany. Montalcino is the most famous reference point, where Brunello di Montalcino is based on a local Sangiovese selection, while Montepulciano uses Prugnolo Gentile for Vino Nobile.The term should be understood as part of the broader Sangiovese family rather than a completely separate international category. Its reputation comes from central Italian terroirs that can produce serious, long-lived reds.
Which Sangiovese Grosso styles are there?
The classic style is a structured dry red wine with cherry fruit, savoury spice, firm tannin and long ageing potential. These wines are often matured in oak, from large traditional casks to smaller barrels depending on the house style.There are also more approachable Rosso-style wines from related areas, showing similar fruit and freshness in a less demanding form. Rosé and sparkling expressions are possible but not central to the grape's reputation.
What food pairs with Sangiovese Grosso?
Sangiovese Grosso pairs well with Tuscan steak, roast lamb, wild boar ragù, porcini mushrooms, truffle pasta, grilled sausages, aged pecorino and slow-cooked beef.Its acidity suits tomato and olive oil, while its tannins benefit from protein and richer textures. Mature bottles are excellent with game, braised meats and earthy autumn dishes.
Buy Sangiovese Grosso online
Sangiovese Grosso is made for drinkers who enjoy Tuscan reds with depth, tension and ageing potential. It brings together savoury fruit, firm structure and a clear sense of place.Explore our Sangiovese Grosso wines for refined Italian reds suited to special meals, cellar time and classic Mediterranean cuisine.
